Sopa De Cenoura Carrot Soup Portugal Food

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Sopa De Cenoura - Carrot Soup - Portugal image

This recipe is submitted for play in CQ3 Azores. It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward pureed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When...

Provided by Baby Kato

Time 1h40m

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
1 onion, small, coarsely chopped
1⁄4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
1 garlic clove, left whole
1 lb carrot, peeled, coarsely chopped
1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
4 cups water
1 tablespoon salt, coarse sea
1⁄8 teaspoon white pepper

Steps:

1. Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
2. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
3. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
4. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes.
5. Remove the pot from the heat and puree the soup (a hand-blender works well).
6. Stir in the remaining oil and season with salt and pepper.
7. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

CARROT SOUP (SOPA DE ZANAHORIA)

Carrot Soup (Sopa de Zanahoria) image

In the United States, we think of hot soup as a winter dish, but in Colombia we eat soups all year round in every region of the country. We always welcome a good bowl of soup and this carrot soup is delicious and easy to make.

Provided by Erica Dinho

Categories Main dish

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 Large carrots (peeled and cut into small chunks)
2 garlic cloves (minced)
1/3 cup chopped onion
1 teaspoon cumin powder
1 tablet chicken or vegetable bouillon
5 ½ cups water
1 large white potato (peeled and cut into small chunks)
Salt and pepper
½ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
Add the garlic and cumin and cook stirring for about 1 minute. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.
Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.
Return the soup to the pot and cook over medium low heat, stirring once and season to taste.

Nutrition Facts : Calories 139 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 234 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Sopa De Cenoura - Carrot Soup - Portugal image

This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward puréed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When entertaining, I dress this soup up with a drizzle of heavy cream.

Provided by Baby Kato

Categories Low Protein

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
1 onion, small, coarsely chopped
1/4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
1 garlic clove, left whole
1 lb carrot, peeled, coarsely chopped
1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
4 cups water
1 tablespoon salt, coarse sea
1/8 teaspoon white pepper

Steps:

Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

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