LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
SILKY SPICY CARROT SOUP
I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good!
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 6-8
Number Of Ingredients 15
Steps:
- In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
- Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
- Working in batches, puree the soup in a food processor(or blender), then return to the pot.
- Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
- Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!
CREAMY SPICY CARROT SOUP
Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.
Provided by Cheryl T-Z
Categories Lunch/Snacks
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in the bottom of a large pot.
- Add onion and sauté until onion is somewhat translucent.
- Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
- Add water.
- Bring to a boil.
- Add carrots, garlic, and celery.
- Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
- Remove from heat and cool for 5 minutes.
- Puree soup in food processor until smooth.
- Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
- In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
- To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
SPICY CARROT SOUP
A real Winter Warmer
Provided by maxford13
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and slice carrots, peel and chop onion finely
- Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
- Add spices and stir until carrot and onion covered with spices
- Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
- Leave to cool, once cool, blend until smooth
- Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick
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- Pour in the stock, cover with a lid and reduce the heat. Allow to simmer for 20-25 minutes or until the carrots and potatoes are soft.
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