CURRIED CARROT SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield Up to 6 (1 1/2 cup) servings
Number Of Ingredients 11
Steps:
- Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
BABY CARROT SOUP WITH CILANTRO AND CURRY
Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pot over medium heat.
- Add carrots and onion, and cook until slightly softened, about 5 minutes.
- Mix in curry paste and flour.
- While stirring, slowly pour in stock.
- Bring to a boil, and then adjust heat so the soup gently simmers.
- Cook until carrots are tender, about 20 minutes.
- Working in batches, puree mixture in a blender or food processor.
- Return soup to pot and bring back to a simmer.
- Stir in the cilantro; season with salt and pepper.
- Pour soup into bowls.
- If desired, set a spoonful of yogurt in the centre of each bowl.
CARROTS WITH CURRY AND CILANTRO
Provided by Mikal Altomare
Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.
CARROT SOUP WITH COCONUT AND CILANTRO
A Thai style soup from a new, hip teenage cookbook called Cooking Up a Storm, the teen survival cookbook. This is by Sam Stern. "What's usually hot but always cool? Soup!" This one is served hot.
Provided by Oolala
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning.
- Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes.
- Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots.
- Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.
Nutrition Facts : Calories 348.9, Fat 18.7, SaturatedFat 13.2, Cholesterol 30.5, Sodium 252.8, Carbohydrate 44.9, Fiber 8.8, Sugar 13.6, Protein 5.3
CURRIED CARROT SOUP
Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
- Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g
CARROT SATAY SOUP
Make and share this Carrot Satay Soup recipe from Food.com.
Provided by Ex-Pat Mama
Categories Easy
Time 6h15m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 9 ingredients in a 3 1/2 - 4 quart slow cooker. Cook, covered, on low heat for 5-6 hours, or on high heat for 2 1/2 - 3 hours, or until vegetables are tender.
- Add the next 3 ingredients. Blend thoroughly with a hand blender until the mixture is smooth.
- Pour into 6 individual bowls and garnish each serving with toasted sesame seeds.
Nutrition Facts : Calories 146.2, Fat 5.7, SaturatedFat 1.3, Cholesterol 3.6, Sodium 617, Carbohydrate 19, Fiber 2.7, Sugar 11.1, Protein 6.3
HONEY-GLAZED CARROTS WITH CILANTRO
These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g
CARROT AND CILANTRO SOUP
This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.
Provided by Jon Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g
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