Winter Warmer Carrot Celery And Potato Soup Food

CARROT & POTATO SOUP

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.

WARMING CELERY & CARROT SOUP

Steps:

• Place butter, diced celery and grated carrot in 2 litre microwaveable bowl and heat on high for 5 minutes.
• Add stock, stir and return to microwave for further 12 minutes on high.
• Remove from microwave and liquidise in batches until smooth, adding to large saucepan. For really smooth soup, pass through a sieve to remove the fine celery strands which occasionally remain (only if you are an absolute fanatic and a glutton for work).
• Add milk, seasoning and Love Apple Sauce (adjusting to taste).
• Heat to fast simmer then plate up, decorate with a small swirl of cream and a pinch of dried parsley.

WINTER WARMER CARROT, CELERY AND POTATO SOUP

Steps:

• Heat the vegetable oil.
• Saute the onions till soft.
• Add the celery and the potato.
• Saute for a minute or so.
• Add the carrots.
• Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
• Add the 2 cups of vegetable stock.
• Add the herbs rubbing them between your fingers to make the more fragrant.
• Stir in the cumin, turmeric and paprika.
• Bring to a boil and cook for 10 minutes more.
• Let it cool then blend it in a blender or food processer.
• Stir in the milk.
• Add salt and pepper to taste.

CURRIED-CARROT-POTATO-SOUP

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.

CARROT CELERY TOMATO SOUP

Steps:

• 1. Wash and steam all the veggies in pressure cooker up to 3 whistles.
• 2. Let it cool, remove tomato skin and blend all the boiled veggies until smooth.
• 3. Pass it through a strainer, add some water if required.
• 4. Heat butter and pour-in the blended veggies with water & bring it to boil.
• 6. Add more water if required.
• 7. Add salt, sugar and white pepper. Adjust according to taste. Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal.

GOLDEN CARROT POTATO SOUP

Steps:

• Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
• Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
• Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
• Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
• Serve immediately, with dollops of reserved sour cream and chives.

CELERY AND POTATO SOUP

Steps:

• Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.

CELERY ROOT AND CARROT SOUP

Steps:

• Place celery root and carrots in a large pot; add 6 cups water. Bring to a simmer over medium heat; cook until tender, 30-35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.
• Serve soup topped with celery leaves and apple.