Ricardo Cream Of Carrot Soup Food

CARROT CREAM SOUP WITH GINGER

Steps:

• Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
• Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

CREAMED CARROT SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the broth, carrots, potatoes, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are very tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree carrot mixture in batches. Return to the pan. Stir in half-and-half; heat through (do not boil).

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.

CREAM OF ROASTED CARROT SOUP(COOK'S ILLUSTRATED)

Steps:

• Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
• Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil,cover,and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
• Puree the mixture in a blender (or food processor) until smooth,and return to a clean saucepan. Add the half-and-half and warm over low heat until hot,about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.).

CREAMY CARROT WITH CURRY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CREAM OF CARROT SOUP

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

FLAVORFUL CREAM OF CARROT SOUP

Steps:

• Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.

CARROT SOUP WITH POTATOES AND CREAM

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.

CURRIED CREAM OF CARROT SOUP

Steps:

• In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened.
• Stir in curry and cinnamon and cook, stirring, for 10 seconds.
• Add carrots, stock, bay leaf, thyme, pepper and 1 ½ cups water, and boil.
• Simmer mixture, covered, for 30 minutes.
• Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan.
• Whisk in cream, honey and salt to taste.
• Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion.
• Good hot or cold.

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

CREAM OF CARROT SOUP

Steps:

• Put carrots and potatoes in saucepan and just cover with water (no Salt)Boil Potatoes and carrots until tender. Do not drain.
• Mash using hand blender,or kitchen blender.
• Add Cheez Whiz according to taste.
• Add half and half to taste.
• add fresh dill to taste.

CREAM OF CARROT SOUP

Steps:

• In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

CREAM OF CARROT SOUP

Steps:

• Heat butter and 1/4 cup of stock in a large soup pot over medium-low heat, until butter is melted.
• Add onions, ginger, and curry powder and cover.
• Cook, stirring occasionally, until onions are softened but not browned.
• Add remaining stock, orange juice, and carrots.
• Bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes (or until carrots are tender).
• Puree soup.
• Return to pot, add cream or milk, black pepper, and season with salt to taste.
• Simmer until warmed through and serve.

CREAM OF CARROT SOUP

Steps:

• In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
• Add carrots, potatoes, chicken broth, and ginger powder.
• Cover and cook on medium heat 30 minutes or until veggies are very tender.
• Remove from heat and let cool 15 minutes.
• Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
• Return to heat and add milk, rosemary, salt, and pepper.
• Cook over low heat until heated through, maybe 5 minutes or so.