EASY CARROT SOUP
Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!
Provided by Tricia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Steam carrots until tender.
- In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g
CARROT AND PINK GRAPEFRUIT SOUP
Make and share this Carrot and Pink Grapefruit Soup recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter and add onion. Cook until the onions are softened. Deglaze with grapefruit juice.
- Add chicken stock, carrots and potatoes. Add salt and pepper to taste.
- Bring to boil and cook 20 to 25 minutes.
- Put the soup in the food processor until creamy.
- Incorporate the cream and serve.
Nutrition Facts : Calories 244.4, Fat 15.2, SaturatedFat 8.7, Cholesterol 51.2, Sodium 307.8, Carbohydrate 21.1, Fiber 1.9, Sugar 5.3, Protein 6.5
CARROT AND GRAPEFRUIT SOUP
Make and share this Carrot and Grapefruit Soup recipe from Food.com.
Provided by Bubblette
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, cook onion until tender (about 2 mins).
- Add grapefruit juice and simmer 2 minutes.
- Add potato & carrots and chicken broth. there should be enough broth to cover the veggies, if not, add more.
- Boil for several minutes until veggies are very soft. You may have to add some extra broth -- the idea is to keep the veggies covered.
- Put the whole thing into a blender and puree.
- Can serve with a little cream swirled on top for a special touch. I've also added croutons for some crunch.
Nutrition Facts : Calories 92.5, Fat 1.2, SaturatedFat 0.3, Sodium 594.8, Carbohydrate 15.5, Fiber 2, Sugar 6, Protein 5.1
GINGER-CARROT SOUP
Provided by Guy Fieri
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
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
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
SIMPLE CARROT SOUP
This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.
Provided by Lee Crowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g
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