CARROT & POTATO SOUP
Make and share this Carrot & Potato Soup recipe from Food.com.
Provided by Tebo3759
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions& garlic in margarine until tender.
- Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
- Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
- Discard bay leaf and puree soup.
- Season with salt& pepper.
CREAMY POTATO-CARROT SOUP
In this sweet and savory potato and carrot soup, carrots and apple lend the sweet notes, while potato and half-and-half add a savory counterpoint and a layer of creaminess. The bay leaf gives it a depth of flavor. Top this simple soup with celery leaves and a drizzle of half-and-half.
Provided by Liv Dansky
Categories Healthy Fall Soup & Stew Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
- Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
- Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.
Nutrition Facts : Calories 144 calories, Carbohydrate 23 g, Cholesterol 7 mg, Fat 6 g, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 286 mg, Sugar 8 g
CARROT, SWEET POTATO AND SQUASH SOUP
This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 to 6 servings as an entree or 8 to 10 as a starter
Number Of Ingredients 25
Steps:
- Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
- To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.
Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
CARROT SOUP WITH POTATOES AND CREAM
This is a family favorite! We have it at all holiday dinners. The kids love it, too!
Provided by Jennifer M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g
CARROT, POTATO, AND CABBAGE SOUP
This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.
Provided by Dan Ladouceur
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g
CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or casserole pan.
- Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
- Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
- Pour in the vegetable stock.
- Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- Taste and season as required with salt and pepper.
- Serve with crusty bread and a twist of black pepper.
CARROT POTATO SOUP
Comforting and simple, this carrot potato soup is a must-make for soup season. It's economical, easy to throw together with a few basic ingredients, freezes perfectly, and it's so delicious.
Provided by Katia
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
- Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
- Stir in the broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
- Turn the heat off, and let it cool slightly.
- Transfer approximately 1 cup of the soup to a stand blender and whizz just until smooth. Be careful because it's still hot, and make sure you don't over blend. This way you get a creamier soup, but you can use a hand blender instead, or you can skip this step if you wish.
- Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
- Serve with freshly ground black pepper, extra parsley, and crusty bread.
Nutrition Facts : Calories 181 kcal, Carbohydrate 35 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 403 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
CREAMY CARROT AND SWEET POTATO SOUP
Delicious and company-worthy...the flavors definitely meld better made a day in advance. From Cooking Light.
Provided by CaliforniaJan
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
- Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.
POTATO AND CARROT SOUP
I suppose the title says it all. This is a nice, creamy vegetable soup loaded with potatoes and carrots. Delicious!
Provided by JackieOhNo
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, combine first 5 ingredients. Simmer, covered, 30 minutes or until vegetables are tender.
- With slotted spoon, remove vegetables to blender or food processor. Blend until smooth.
- Return to broth in saucepan. Mix in remaining ingredients. Heat through, but DO NOT BOIL. Garnish with fresh parsley.
Nutrition Facts : Calories 434.1, Fat 16.2, SaturatedFat 9.6, Cholesterol 49.4, Sodium 1142.3, Carbohydrate 56.5, Fiber 6.2, Sugar 5.4, Protein 17.2
DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP
My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!
Provided by Dev
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
- Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 63.5 g, Cholesterol 27.8 mg, Fat 14.8 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1263.1 mg, Sugar 6.7 g
HEARTY BEEF, POTATO, AND CARROT SOUP
This is an original recipe I created yesterday with the remains of a boneless chuck roast beef cooked with carrots and sliced baby portabella mushrooms. We enjoyed its unique flavor and hope you will as well. If you are looking to stretch your food dollars, this is a great recipe! The beef was on sale for $1.75 a pound! Note: Salt is optional; I did not use it. However, I did add a few twists of freshly ground peppercorns. I used a small package of sliced baby portabellas . Also, I removed the fat that had risen to the top of the bowl after refrigerating left-overs.
Provided by Debaylady
Categories < 30 Mins
Time 30m
Yield 2 quarts soup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot with 1/3 cup of the left-over beef stock, saute' the chopped celery and onion until tender.
- Add the Quinoa, baby portabellas, sliced carrots and quartered potatoes; stir to mix well. Let this cook a couple of minutes to enhance the flavors.
- Stir after one minute.
- Add the cubed roasted chuck roast. Stir all together.
- Add balance of left-over beef stock, all the water, the ketcup, apple cider vinegar, Steak Sauce, and Dijon Mustard. Stir well.
- Add the package of Sazon Goya with Cilantro n' Tomato. Stir to incorporate into soup mixture.
- Bring to a boil.
- Cover and simmer for 20-25 minutes.
Nutrition Facts : Calories 95, Fat 0.7, SaturatedFat 0.1, Sodium 239.9, Carbohydrate 20.2, Fiber 2.6, Sugar 4.5, Protein 3.1
POTATO, CARROT AND PARSNIP SOUP
A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.
Provided by blucoat
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
CREAM OF POTATO AND CARROT CHEDDAR SOUP (LOWER FAT)
It's cold here today and I wanted soup. I looked through some recipes and came across one that sounded interesting but I modified it heavily based on what I had. The result was delicious and very very filling. This is meatless though not vegetarian because of the worcestershire sauce (that has anchovies in it).
Provided by ladypit
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Peel and grate the carrots and potatoes (putting the potatoes into water so they don't turn colors).
- Chop the onions. (I like a large dice on onions though I tried to make this one a bit smaller. If you are so inclined, chop them fine.).
- Heat approximately 1 teaspoons olive oil in a large stock pot. (I spray the bottom of the pan a few times with a mister filled with olive oil.) Add the onions and stir. (At this point I spray a little more olive oil on top of the onions.).
- Once the onions are soft, add the broth, the carrots, the potatoes (wring them out if they have been sitting in water), and the hominy. Stir well.
- Then add the herbes, the bay leaf, the hot sauce, the worcestershire sauce, the sugar, and salt and pepper to taste if desired.
- Let it cook on medium until the vegetables are tender (approximately 20 minutes but I had mine grated thick. If yours are grated thin it could be less.).
- Add the half and half, the skim milk, and the cheese. Stir until the cheese is melted.
- Remove the bay leaf and serve with crusty bread.
Nutrition Facts : Calories 242.8, Fat 3.8, SaturatedFat 1.6, Cholesterol 7.3, Sodium 1171.6, Carbohydrate 39.4, Fiber 5.5, Sugar 7.2, Protein 13.3
POTATO, LEEK, AND CARROT SOUP
I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.
Provided by papergoddess
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
- Add flour; stir until smooth.
- Add stock and potatoes. Simmer for 25 minutes.
- Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
- Add half-and-half.
Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9
CURRIED-CARROT-POTATO-SOUP
My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Recipe #178020, which was very very tasty!
Provided by Lalaloula
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
- Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
- Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
- Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
- Serve with some warm bread of your choice.
Nutrition Facts : Calories 253, Fat 5.1, SaturatedFat 0.7, Sodium 57.6, Carbohydrate 48.5, Fiber 7.8, Sugar 7.6, Protein 5.6
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