CHILLED CARROT AND CAULIFLOWER SOUP
Provided by Melissa d'Arabian : Food Network
Time 3h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 133 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 537 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 6 grams, Sugar 8 grams
LEMONY CARROT AND CAULIFLOWER SOUP
The beauty of a soup like this - other than its bone-warming properties - is that you don't need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
- Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
- Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
- Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 10 grams
ROASTED CARROT AND CAULIFLOWER CURRIED SOUP
This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.
Provided by jes5ika
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
- Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
- Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g
SPICED CARROT CAULIFLOWER SOUP
Provided by Catherine McCord
Categories Soup/Stew Onion Low Fat Kid-Friendly Quick & Easy Low Cal Low Sodium Dinner Lunch Cauliflower Carrot Healthy Boil Weelicious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
- Dissolve the vegetable bouillon in the water and add to the pot.
- Add the remaining ingredients to the pot and stir to combine.
- Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
- Using an immersion blender or standing blender, puree all of the ingredients until smooth.
ROASTED CARROT AND CAULIFLOWER SOUP
Make and share this Roasted Carrot and Cauliflower Soup recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 410 degrees F.
- Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
- Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
- Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
- Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
- Add the cream, a little at a time, and continue to blend until incorporated.
- Serve in individual bowls, garnished with the slivered almonds or fresh parsley.
Nutrition Facts : Calories 186.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 1236.5, Carbohydrate 12.8, Fiber 3.9, Sugar 5, Protein 3
CAULIFLOWER AND CARROTS SOUP
This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.
Provided by Boomette
Categories Cheese
Time 50m
Yield 7 cups
Number Of Ingredients 14
Steps:
- Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
- Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
- Add sherry wine. Reheat the soup.
Nutrition Facts : Calories 88, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 595.4, Carbohydrate 14.2, Fiber 3, Sugar 4.2, Protein 2.2
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