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
LIGHT CREAM OF CARROT SOUP
A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a "creamed" soup. Bon appetit!
Provided by The Tiny Chef
Categories Vegetable
Time 1h25m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
- Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
- In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
- Optional: Swirl in the yogurt and top with pistachios just before serving.
CREAM OF CARROT SOUP (POTAGE LORRAINE)
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Scrape the carrots, peel the onion and cut these vegetables and the celery into chunks.
- Melt the butter in a good-sized stockpot and add the vegetables. Stir and heat in the butter until they are well coated. Add the beans and stir well.
- Bring the stock to boil in a separate pan and add to the vegetables and beans. Cover and simmer, stirring occasionally, for one hour or more.
- Remove from heat, let cool slightly and pass the soup through a vegetable mill, or process, little by little, in a food processor until it is a desired consistency.
- Return to the rinsed-out stockpot and bring to a slow boil. Add cream slowly.
- Serve immediately, with a pat of butter in each soup plate.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 1 gram
CREAM OF CARROT SOUP
"I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat," recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 773mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMY CARROT SOUP
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium
CREAM OF CARROT SOUP
Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.
Provided by HeatherFeather
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
More about "light cream of carrot soup recipes"
DELICIOUSLY CREAMY CARROT SOUP - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (11)Total Time 40 minsCategory SoupCalories 270 per serving
- In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 minutes. Season with a little salt. Add in the garlic and Thai red curry paste and saute for just another minute or two to allow the flavors to be released.
- Add in the carrots and vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
- Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
CREAMY CARROT SOUP RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (22)Total Time 30 minsCategory Lunch, SoupCalories 237 per serving
- In a medium soup pot, add oil, onion, carrots, and celery and cook over medium-high heat until onion is lightly browned.
- Add chicken broth and stir. Bring to a simmer over medium-high heat, then reduce heat to medium, cover and simmer for 15-20 minutes or until carrots are tender.
- Puree with an immersion blender (or transfer to a blender that can process hot liquids) and stir in cream. Serve.
CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
From cookieandkate.com
4.9/5 (484)Calories 235 per servingCategory Soup
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
- Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
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5/5 (68)Total Time 45 minsCategory EasyCalories 180 per serving
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