Carrotsoupindienne Recipes

THE BEST CARROT SOUP EVER!

Make and share this The Best Carrot Soup Ever! recipe from Food.com.

Provided by Lori 13

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

The Best Carrot Soup Ever! image

Steps:

Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
Add the carrots and tomatoes. Saute 5 minutes.
Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
Puree. Return to pot.
Add the milk and sour cream. Heat through, but DO NOT BOIL.
YUM!

Ingredients

6 tablespoons butter
1 large onion (minced)
2 garlic cloves (minced)
8 carrots (peeled, grated)
2 plum tomatoes (chopped)
4 cups chicken stock (MUST be homemade!)
salt & fresh ground pepper (to taste)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup evaporated milk
2/3 cup sour cream

CARROT AND CORIANDER SOUP

Make and share this Carrot and Coriander Soup recipe from Food.com.

Provided by The Desi Chef

Categories Lunch/Snacks

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 8

Carrot and Coriander Soup image

Steps:

DO NOT ADD SALT UNTIL THE END AFTER TASTING.
Make the stock with boiling water and two cubes.
In a medium sized pan throw about an inch cube (or two tablespoons) of butter (NOT margarine otherwise Olive Oil) . Put it on low heat.
Throw coarsely chopped onions, ginger and garlic and stir it for a couple of minutes. Lower the heat even further but don't let the butter burn.
If it starts to stick add a few spoons of stock.
Once the onions go a bit limp, add carrots and saute (stir fry) them for a bit (a minute or two).
Add stock and bring to boil.
Once it starts to boil. lower the heat, add the coriander and put the lid on.
Let it cook on low heat until carrots are tender.
Shift the contents to a blender (you made to do it in installments). Blend thoroughly and return it to the pan.
Warm it for a bit and add freshly ground black pepper and seasoning.
Dish it out in a bowl. Garnish with a few Coriander leaves.
Serve with crusty bread rolls.
Enjoy.

Nutrition Facts : Calories 115.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.5, Sodium 604.2, Carbohydrate 14.1, Fiber 3.7, Sugar 6.7, Protein 1.9

Ingredients

2 tablespoons butter
2 garlic cloves, crushed
1 piece fresh ginger, finger size, thinly sliced, matchstick size
1 medium onion
2 chicken bouillon cubes (or equivalent of two mugs of stock)
6 large carrots
1 bunch fresh coriander or 40 -50 sprigs fresh coriander
1 teaspoon fresh ground black pepper

INDIAN SPICED CARROT SOUP WITH GINGER

Provided by Molly Stevens

Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Indian Spiced Carrot Soup with Ginger image

Steps:

Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Ladle soup into bowls. Garnish with yogurt and serve.

Ingredients

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

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