Spring Carrot Soup Food

SPRING VEGETABLE SOUP

Spring Vegetable Soup image

Make and share this Spring Vegetable Soup recipe from Food.com.

Provided by Tracey_B

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 large brown onion, brown, large, chopped
2 garlic cloves, crushed
1 medium leek, medium, sliced
2 medium carrots, medium, sliced
2 celery ribs, sliced
200 g mushrooms, chopped
6 cups vegetable stock
50 g spaghettini
1 tablespoon fresh parsley, fresh and finely chopped

Steps:

Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.
Stir in stock; simmer, uncovered, 15 minutes.
Add pasta; simmer, uncovered until just tender. Stir in parsley.

CARROT SOUP

Carrot Soup image

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

Ingredients

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

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

SPRING CELEBRATION CARROT CAKE

Spring Celebration Carrot Cake image

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Yield 12 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups grated fresh carrots (about 2 large)
1/2 cup walnut pieces
1/2 cup finely chopped fresh pineapple (see Cooks Note)
1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food
2 (8-ounce) packages cream cheese (1 pound), at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1 teaspoon pure vanilla extract
1 1/2 cups fresh pineapple

Steps:

For the cake:
Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
For the icing:
Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.

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SOUP MAKER CARROT AND CORIANDER SOUP RECIPES

2021-11-10 · Salter soup maker recipes carrot and coriander image of food recipe. Another favourite soup recipe for this time of year is carrot and coriander. Curried parsnip and spring onion soupsoup. Read our review on some of . Carrot & Coriander soup | Slimming World Friendly from cdn.shopify.com. The post slimming world syn free carrot ...
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SPRING CARROT SOUP - AMY’S GARDEN

Spring Carrot Soup. 5/18/2020 0 Comments This soup is just as delicious without pureeing, but the flavor of the carrot is stronger if you puree it. 2 TBSP butter 2 spring onions, sliced 1 spring fresh thyme 1 lb fresh carrots, thinly sliced 1 fennel bulb, thinly sliced 1 tsp salt 3 cups chicken or vegetable stock Melt the butter in a heavy pot over medium low heat. Add …
From amysorganicgarden.com

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