MICROWAVE SWEET AND SPICY CARROTS WITH SCALLIONS
This simple carrot side gets a dose of sweetness from a dash of brown sugar and unrefined coconut oil (unrefined is key, as it has not been whitened or deodorized, so it keeps its mellow coconut flavor in recipes). Top the potassium-rich carrots with grilled shrimp for a quick weeknight dinner.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the carrots using a roll-cut: one carrot at a time, slice diagonal chunks from the carrot, rolling it a quarter-turn between cuts to create faceted bite-size pieces.
- Combine the coconut oil, brown sugar, cumin, crushed red pepper and 1 teaspoon salt in an 8-inch square baking dish. Microwave on high until just melted, about 30 seconds. Stir in the vinegar and carrots. Cover with a vented lid or plastic wrap with 6 small holes poked in it.
- Microwave on high for 5 minutes. Uncover, being careful to avoid the steam, and give the carrots a stir. Cover again and microwave on high, stirring every 5 minutes, until the carrots are tender and have absorbed most of the liquid, about 10 more minutes. Uncover and stir in all but 1 teaspoon of the scallions. Transfer to a serving dish, top with the reserved scallions and serve immediately.
Nutrition Facts : Calories 150, Fat 7 grams, SaturatedFat 6 grams, Sodium 600 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 2 grams, Sugar 12 grams
CARROT SOUP WITH SCALLIONS
Steps:
- In large pot cook onion in butter over medium high heat. Add carrots and stock. Season with nutmeg, salt and pepper. Add rice and water. Simmer until carrots are soft and rice is done. Puree soup in half batches in a food processor or blender. Return to pot and season to taste. Return to a simmer for 10 minutes. Serve with scallions as a garnish.
CARROT AND CILANTRO SOUP
This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.
Provided by Jon Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g
SCALLION SOUP
Provided by Barbara Kafka
Categories easy, quick, weekday, soups and stews, appetizer
Time 38m
Number Of Ingredients 5
Steps:
- Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
- Remove from oven and uncover. Pour mixture into a food processor and puree. Pour back into souffle dish. Dissolve cornstarch in remaining broth and add to scallion mixture. Cover and cook for 8 minutes. If using plastic, prick to release steam.
- Remove from oven. Uncover, stir in salt and pepper and serve.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1653 milligrams, Sugar 7 grams
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- In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.
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