Carrotsoupindienne Recipes

Steps:

• Preheat oven to 350 degrees and grease the baking dish.
• Mix all ingredients in bowl with a mixer.
• Pour into an 8x8 inch glass baking dish.
• Bake 45-50 minutes, until knife comes clean.
• Can be served hot or cold.
• Refrigerate after finishing serving/cooling.
• Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
• Servings really depend on how much you choose to serve.

Steps:

• Melt butter in large pot over medium-high heat. Add onion, thyme, 3 star anise, bay leaves, and garlic. Sauté until onion softens, about 5 minutes. Add carrots and broth. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
• Remove and discard thyme sprigs, star anise, and bay leaves. Working in small batches, puree soup in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and chill. Rewarm over low heat before continuing.)
• Finely grind remaining star anise in spice mill or coffee grinder. Ladle soup into bowls. Sprinkle with ground star anise.
• *Brown, star-shaped seedpods; available at some supermarkets, Asian markets, and specialty foods stores.

Steps:

• Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
• Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
• Working in batches, transfer the carrot mixture to a blender and puree until smooth.
• Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

Steps:

• In a large saucepan or cooking pot, measure water and bring to boil.
• Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil.
• Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
• Remove from heat and let cool for about 5 minutes.
• In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
• Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Adjust seasonings to taste.
• Serve hot along with cooked rice.
• You can also use vegetable broth or chicken broth instead of water.

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.

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!