GINGER AND HONEY CARROT SOUP
Provided by Food Network
Yield Serves 6
Number Of Ingredients 9
Steps:
- Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic.
- In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown.
- Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool.
- When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately.
- To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired
GINGER CARROT SOUP
Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.
Provided by Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
GINGER-SOY CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.
- Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.
CARROT & GINGER SOUP
Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CANNED CARROT AND GINGER SOUP
This recipe may make about 2 quarts. I double or triple it, depending on my carrot supply from my garden. It must be pressure canned. Do not process/ can with cream added. Add cream only when ready to serve. This recipe DOES NOT follow USDA canning rules. If this bothers you, do not continue reading. The concern is that the heat may not penetrate into the middle of the quart jars because the soup is thick. However, I (and many others) have canned it for years with no problem.
Provided by Spencer 2
Categories Low Protein
Time 1h
Yield 1/2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
- Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
- Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
- When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GINGER-CARROT SOUP
Provided by Guy Fieri
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
CARROTS WITH SOY, GINGER AND HONEY
Make and share this Carrots With Soy, Ginger and Honey recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in skillet.
- Add carrots, soy sauce, 1 tablespoon water and ginger root.
- Cook and stir until carrots are crisp-tender.
- Stir in honey.
- Top with sesame seeds.
- Season with pepper.
Nutrition Facts : Calories 71.7, Fat 3, SaturatedFat 0.4, Sodium 294, Carbohydrate 11, Fiber 2, Sugar 7.2, Protein 1.5
GINGER-SOY GLAZED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.
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