CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
CARROT SOUP
This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.
Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.
THE BEST CARROT SOUP EVER!
Make and share this The Best Carrot Soup Ever! recipe from Food.com.
Provided by Lori 13
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
- Add the carrots and tomatoes. Saute 5 minutes.
- Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
- Puree. Return to pot.
- Add the milk and sour cream. Heat through, but DO NOT BOIL.
- YUM!
BEST CARROT SOUP
This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce.
Provided by kalla
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion and garlic in butter for 5 minutes.
- Add carrots and potatoes; stir to coat with butter.
- Add chicken broth, water, salt, tarragon and pepper.
- Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
- Purée soup in batches in blender or food processor until smooth.
- Pour back into saucepan.
- Stir in milk.
- Heat and serve.
Nutrition Facts : Calories 169.1, Fat 8.6, SaturatedFat 5.2, Cholesterol 23.8, Sodium 779.6, Carbohydrate 18.5, Fiber 2.6, Sugar 3.3, Protein 5.4
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY CARROT SOUP
When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.
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