CREAM OF CARROT SOUP
Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.
Provided by HeatherFeather
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
CURRIED CHICKEN SOUP WITH CARROTS
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
- Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.
CARROT SOUP
This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.
Provided by Joan Carney
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g
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