Delicious Carrot Garlic Soup Recipes

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CARROT SOUP WITH GARLIC SCAPES

A delicious carrot soup with garlic scapes is perfect for cold autumn days.

Provided by Zarina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9



Carrot Soup with Garlic Scapes image

Steps:

  • Melt butter over medium heat in a medium saucepan. Add garlic scapes, shallot, and ginger. Cook and stir until fragrant, 3 to 5 minutes. Add carrots and stir to coat; cook for 3 to 5 minutes. Sprinkle cumin, cinnamon, and pepper over carrots and mix well. Cook until carrots have softened, 3 to 5 minutes more.
  • Pour vegetable broth into the saucepan and bring to a boil. Reduce heat and let simmer, 15 to 20 minutes. Remove from heat and let cool for 5 to 10 minutes.
  • Blend soup using an immersion blender or an electric blender until smooth. Season with salt to taste.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 15.1 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 474 mg, Sugar 6 g

2 tablespoons salted butter
2 garlic scapes, diced
1 shallot, diced
1 teaspoon minced fresh ginger root
2 cups diced carrots
⅓ teaspoon ground cumin
1 pinch ground cinnamon
salt and ground black pepper to taste
3 cups vegetable broth

ROASTED CARROT & GARLIC SOUP

This soup is simple yet surprisingly complex in flavor. The roasted garlic adds depth and the cumin gives it a surprising tingle. Plus the ingredients are pocketbook friendly!

Provided by Steph S

Categories     Low Protein

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10



Roasted Carrot & Garlic Soup image

Steps:

  • Preheat your oven to 300 degrees.
  • To prepare garlic, cut off the top third of the head. Drizzle with 1 T olive oil and then wrap tightly with aluminum foil. Roast in oven 45min to an hour until very soft.
  • Place sliced carrots in a baking pan large enough so they sit in a single layer. Drizzle the remaining oil on them and stir so that they are covered. Put the pan of carrots in the oven with the garlic. Give them a stir every 20 minutes or so to prevent sticking.
  • While carrots and garlic are roasting, heat butter in a large skillet over medium low heat. Saute onions for about 15 minutes stirring occasionally til soft and translucent. Turn off the heat while you wait for the carrots to finish roasting.
  • Once garlic is soft, remove from oven, unwrap the foil, and set aside to cool.
  • Turn up the oven to 350 and continue roasting carrots for 15 more minutes.
  • Now put your carrots in the pan with the onions and add 2 cups of stock. Bring to a simmer over medium heat and simmer for about 15 minutes.
  • While this simmers carefully squeeze out the bulbs of garlic and place them in a blender. They should pop right out.
  • Add carrot and onion mixture to the blender as well and blend until smooth.
  • Pour soup back into the skillet and gently heat to a simmer, adding more stock as needed to reach the consistency you want. Now add your cumin and salt, tasting to see if more is needed.
  • Ladle into bowls, top with a dollop of sour cream and enjoy!

2 lbs carrots, peeled and sliced into 1 inch pieces
1 large yellow onion, diced
1 head garlic
1 tablespoon olive oil
3 tablespoons canola oil
1 tablespoon butter
2 -3 cups chicken stock
1 -2 teaspoon ground cumin
salt
sour cream (optional)

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