GOLDEN CARROT SOUP
Make and share this Golden Carrot Soup recipe from Food.com.
Provided by Sara 76
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan.
- add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
- Put the stock in another saucepan and bring to the boil.
- Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
- Remove the pan from the heat and remove the bay leaves.
- allow the soup to cool a little, then transfer to a blender and puree until smooth.
- Season with pepper.
- If the soup is too thick, add some extra stock.
- serve garnished with parsley.
Nutrition Facts : Calories 148, Fat 7.1, SaturatedFat 1.3, Cholesterol 6, Sodium 328.7, Carbohydrate 15.5, Fiber 2.1, Sugar 7.1, Protein 5.9
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
GOLDEN CARROT COINS
Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 773mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
GOLDEN ASPARAGUS SOUP
It doesn't matter how many times I serve this thick, buttery soup, it's always a hit. And, it's a delicious way to get your daily veggies. -Heather Ahrens, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus stalk pieces; cook for 2 minutes. , Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup until blended. Return to pan. Stir in asparagus tips; cook for 8-10 minutes or until tender.
Nutrition Facts :
GOLDEN CARROT POTATO SOUP
A creamy sour cream potato soup my grandmother found on a label many years ago. My family has been eating this for over 50 years. A very warm and simple soup, but very flavorful. Great with a crusty loaf of bread.
Provided by Wugfun
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
- Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
- Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
- Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
- Serve immediately, with dollops of reserved sour cream and chives.
Nutrition Facts : Calories 365.7, Fat 14.8, SaturatedFat 9, Cholesterol 34, Sodium 595, Carbohydrate 51.4, Fiber 6.8, Sugar 5.9, Protein 9.1
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- Add the oil, carrots, onions, garlic and ginger to a large pot and sauté over medium heat for a few minutes until the onion is translucent.
- Stir in the potatoes and saute for 1 minute more. Then add the vegetal broth, coconut milk and spices, if you like it a little spicier add the optional curry powder. Reserve about 1/2 dl of the coconut milk to top the soup with if desired. Boil for about 10-15 minutes until the vegetables are fork tender.
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