CARROT, ONION AND CELERY SOUP BY ME!
A yummy veggie soup. I came up with this after trying another recipe like it on Try-Foods Intl. Inc. I just CHANGED it to my liking.
Provided by Starlita
Categories Clear Soup
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice the carrots fine, mince the onion, slice the celery thin.
- In a big pot saute the onion in butter until softened.
- Stir in the carrot, celery and tarragon.
- Add broth and wine.
- Bring to a boil.
- Simmer until done.
Nutrition Facts : Calories 88.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 755.2, Carbohydrate 4.4, Fiber 1.2, Sugar 2.5, Protein 5.2
CARROT AND HAM SOUP
I made this by combining what I have seen in a few recipes for carrot soup. I needed to use up the ham left from thanksgiving, the results were wonderful, I hope you enjoy.
Provided by rusted_essence
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, minced garlic and celery in heated butter in a dutch oven.
- Cut carrots in thirds or in half and cube ham if needed.
- Add flour and stir.
- Add everything else.
- Slowly add water cook until veggies are tender (30 minutes or so).
Nutrition Facts : Calories 220.5, Fat 14.8, SaturatedFat 7.7, Cholesterol 54.6, Sodium 146.1, Carbohydrate 11.7, Fiber 1.7, Sugar 3.3, Protein 10.7
CARROT AND CELERY CREAM (SOUP)
Make and share this Carrot and Celery Cream (Soup) recipe from Food.com.
Provided by Boomette
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil chicken stock in a saucepan.
- Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
- Season with bay leaf and cloves.
- Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
- Put in blender and reduce in puree.
- Put back in the saucepan and add the cream.
- Simmer 2 to 3 minutes, just to reheat.
CARROT, APPLE & CELERY SOUP
For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.
Provided by jonesies
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the carrots, onion and celery in a lare pan and add the vegetable stock.
- Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
- Meanwhile, peel, core, and dice 2 of the apples.
- Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
- Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
- Remove and discard the bay leaf.
- Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
- Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
- Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
- Drain the apple slices and set aside until required.
- Place the carrot and apple mixture in a blender or food processor until smooth.
- Gently reheat the soup if necessary and season to taste with salt and pepper.
- Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
- Serve immediately.
Nutrition Facts : Calories 179, Fat 0.8, SaturatedFat 0.1, Sodium 246.5, Carbohydrate 44.1, Fiber 10.4, Sugar 25.9, Protein 3.3
WINTER WARMER CARROT, CELERY AND POTATO SOUP
This is my take on carrot soup. Paprika and cumin give it a spicy and smoky taste and turmeric gives it a glowing color.
Provided by ladyinred
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the vegetable oil.
- Saute the onions till soft.
- Add the celery and the potato.
- Saute for a minute or so.
- Add the carrots.
- Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
- Add the 2 cups of vegetable stock.
- Add the herbs rubbing them between your fingers to make the more fragrant.
- Stir in the cumin, turmeric and paprika.
- Bring to a boil and cook for 10 minutes more.
- Let it cool then blend it in a blender or food processer.
- Stir in the milk.
- Add salt and pepper to taste.
SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or casserole pan.
- Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
- Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
- Pour in the vegetable stock.
- Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- Taste and season as required with salt and pepper.
- Serve with crusty bread and a twist of black pepper.
CELERY AND CARROT SOUP
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Provided by BZARNETT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
- Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.7 g, Fat 14.2 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 515.7 mg, Sugar 6.9 g
CARROT AND RED ONION SOUP
A sweet, fresh and thick soup perfect for lunch or a starter any time of the year.
Provided by Aaron Goodall
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Briefly sort through the lentils, removing any odd ones.
- Place all the ingredients into a large sauce pan, that has a lid, bring to the boil on the hob and allow it to boil for 10 minutes with the lid on. Stirring occasionally.
- Reduce the heat to the minimum and simmer for 15-20 minutes, until the lentils are thoroughly cooked and the liquid is cloudy.
- Remove from heat and allow to cool with the lid off for around 10 minutes to prevent any splashes from burning you.
- Blend the mixture in the pan with a hand blender or in batches in a jug blender.
- Serve with another grind of pepper on top and some warmed crusty bread.
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