Cream Of Carrot Soup With Jalapenos Recipes

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.

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

Steps:

• Heat two tablespoons olive oil in heavy large pot over medium heat. Add onions and sautee until tender. Add celery, carrots, jalapenos and garlic, sautee 15 minutes. Add rice, allspice and cinnamon sautee two minutes. Add 4 cups chicken stock, bring to a boil, reduce to simmer, cover and stir frequently for about 30 minutes. Cool slightly. Puree in batches. Return to pot, add remaining chicken stock, whipping cream and bring to a simmer. Season with salt and pepper. Ladle soup into bowls. Sprinkle cheese and sliced green onions on top as garnish.

Steps:

• Heat 2 tbls olive oil in heavy large pot over medium heat. Add onions and saute until tender, about 3 minutes. Add celery, carrots, jalapenos, and garlic and saute until carrots begin to soften, about 13 minutes. Add rice, allspice and cinnamon and saute 2 minutes. Add 4 cups chicken stock. , bring to boil. Reduce heat and simmer until vegetables are very tender, striing frequently, about 30 minutes. Cool slightly. Working in batches puree soup in blender until smooth. Return soup to pot. Add remaining 3 1/2 cups chicken stock and whipping cream and bring to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle cheese over. Garnish with green onions.

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.

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.