Gingered Carrot Soup Food

CARROT & GINGER SOUP

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.

GINGERED CARROT SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
• Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

CARROT GINGER SOUP

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.

CARROT AND GINGER SOUP

Steps:

• In 4-quart saucepan, melt butter over medium heat.
• Add onions and sauté until translucent, about 5 minutes.
• Add gingerroot and cook 2 minutes longer.
• Add carrots and stock to onions; heat to boiling over high heat.
• Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
• (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
• Salt and pepper to taste.
• Heat soup over low heat until hot.
• Ladle into bowls and serve.
• Use the vegetable stock for vegetarians.

CARROT GINGER SOUP

Steps:

• Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
• Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

GINGER-CARROT SOUP

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.

COCONUT GINGER CARROT SOUP

Steps:

• If you're using oil, heat it in a large soup pot over medium heat then add the onion and garlic with a pinch of salt and pepper and cook for 3-4 minutes until fragrant and soft. For oil-free soup, use water or broth instead of oil.
• Add the ginger, carrot and spices, along with another pinch of salt and pepper, and cook for another minute, stirring constantly. If the pan starts to dry out, you can add a splash of water or broth.
• Add the coconut milk and vegetable broth and let it simmer lightly, uncovered for about 20 minutes or until the carrots are fork tender and cooked through. Remove the soup from heat.
• Use an immersion blender in the pot or carefully transfer the soup to a blender and blend until smooth and creamy. Pour it back into the pot.
• Taste the soup and adjust the seasoning if needed. Serve right away with finely chopped cilantro, a drizzle of coconut milk and a squeeze of fresh lime juice.

GINGER-CARROT SOUP

Steps:

• In a large (5-quart) saucepan, heat oil over medium; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
• Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add sugar and lemon juice to taste. Season with salt and pepper, if necessary. (If freezing, proceed to step 3.) Return soup to pan; heat over medium, stirring in cream, if desired.
• To freeze: Cool to room temperature. Divide among airtight containers (leaving 1 inch space at top), and freeze up to 3 months. To heat, place container upside down under hot tap water to release block of soup; place in a medium saucepan. Cover, and cook over medium-low, adding water to thin, if necessary. Stir in cream, if desired.

BEST EVER CREAMY CARROT GINGER SOUP

Steps:

• Put a large pot over medium heat and add the olive oil.
• Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
• Grate some ginger over the pot as the vegetables are heating up and stir that in too.
• Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
• Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
• Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
• Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
• Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
• Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).

CARROT GINGER SOUP

Steps:

• Add the soup ingredients, except the add-in, to the Deluxe Cooking Blender and cook on SOUP.For the croutons, preheat the oven to 400°F (200°C). Cut the bread into ½" (1-cm) cubes and toss with oil and salt. Bake on a sheet pan until lightly browned, about 13-15 minutes.Mix the spiced yogurt ingredients together in a small bowl.When the soup is done, add the butter and PULSE until combined.Serve with croutons and a dollop of spiced yogurt.

GINGERED CARROT SOUP WITH SAGE

Steps:

• Slice the carrots in half lengthwise and then into 2 inch chunks.
• Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
• Turn the heat down, add the garlic and continue cooking another 5 minutes.
• Add the ginger and cook another minute or two.
• Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
• Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
• Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
• Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
• This can be made up to 2 days in advance. Garnish with fresh sage leaves.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

CARROT GINGER SOUP

Steps:

• Remove the strips of orange zest: It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

INA GARTEN CARROT GINGER SOUP

Steps:

• Start by preheating your oven to 425 degrees F, meanwhile, line a baking sheet with parchment paper and set it aside.
• In the meantime, place carrots on a parchment paper-lined sheet pan. Drizzle with 2 tablespoons of vegetable oil and sprinkle with 1 teaspoon of kosher salt and 1/2 a teaspoon of black pepper. Toss to coat. Roast in the oven for about 30 minutes.
• Next, you want to add one tablespoon of oil to a medium saucepan over medium heat. Add onion and saute for about 5 minutes or until translucent. Stir in garlic and ginger and cook for another minute or two.
• Now, Place 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and a half-teaspoon of black pepper into a pot. Put the lid on and bring to a boil. Simmer for 10 minutes or so.
• After the carrots have fully roasted (and are safe to handle) add them to the pot, stir, and let them simmer for 4 to 5 minutes.
• Puree the vegetables in an immersion blender after taking them off the heat until they're smooth. Put them back on the stove, add in the apple cider vinegar, and bring it to a boil one last time.
• Serve and Enjoy!
• Place a tablespoon of vegetable oil in a saucepan over medium heat. Add onion and carrots and saute for about 5-6 minutes. Stir in garlic and ginger and cook for about 1 minute.
• Next, pour in 2 cups of vegetable broth, 2 cups of water, a teaspoon of kosher salt, and half a teaspoon of ground black pepper. Give it a good stir then place the lid on, allow it to cook while keeping an eye for about 30 minutes or until a knife inserted into one of the carrots comes in and out easily.
• Puree the ingredients using an immersion blender. Give it a taste and add more seasoning if necessary. Add a tablespoon of apple cider vinegar to brighten up the flavors.
• When it is time to serve, ladle the soup into bowls and top it with creme fraiche and chives.

GINGER CARROT SOUP

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.

GINGERED CARROT SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
• Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls. Top soup with carrot and ginger strips, if desired, and serve.

CARROT AND GINGER SOUP

Steps:

• Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2-3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally.
• Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.
• Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently.
• To serve, pour the soup into a warm serving bowl and garnish with the spring onions.

GINGERED CARROT SOUP

Steps:

• In a 2-quart microwave-safe dish melt the butter in the microwave at high power (100%) for 15 seconds, stir in the carrots, the sugar, the gingerroot, the broth, and the water, and microwave the mixture at high power for 20 minutes, or until the carrots are tender. In a blender purée the mixture with the lemon juice and salt and pepper to taste and divide the soup between 2 bowls.