Cream Of Carrot Soup Recipes

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add carrots and bring to a simmer. Cook until carrots are very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add buttermilk and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

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.

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.

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:

• In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes., In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.

Steps:

• Place the carrots, onions and potatoes in a large saucepan. Mix in the chicken stock and salt. Bring the mixture to a boil over high heat; reduce the heat to very low, cover and cook gently for 35 to 40 minutes.
• Transfer the mixture to the bowl of a food processor and process into a fine puree, or puree in the saucepan with a hand-held blender.
• Return the pureed mixture to the saucepan, add the milk and butter and mix well. Bring to a simmer and serve sprinkled with the parsley or basil.

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Steps:

• Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
• Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
• Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.

Steps:

• Put carrots and potatoes in saucepan and just cover with water (no Salt)Boil Potatoes and carrots until tender. Do not drain.
• Mash using hand blender,or kitchen blender.
• Add Cheez Whiz according to taste.
• Add half and half to taste.
• add fresh dill to taste.