Chilled Carrot And Orange Soup Recipes

Steps:

• In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
• Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
• Garnish with creme fraiche and cilantro and serve.

Steps:

• Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
• Puree carrot soup with an immersion blender until smooth.
• Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
• Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Steps:

• Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
• Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
• In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

Steps:

• Cook onion in butter in a 3- to 4-quart heavy saucepan over moderately high heat, stirring, until golden, about 3 minutes. Add carrots, water, salt, pepper, and cloves and simmer, covered, until carrots are very tender, about 15 minutes.
• Purée soup in 3 batches in a blender (use caution when blending hot liquids) until very smooth, about 1 minute, transferring to a bowl. Stir in orange and lemon juices.
• Chill soup, covered, until cold, at least 2 hours.

Steps:

• Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
• Add to Slow Cooker.
• NOTE: a food processor can really speed the chopping in this recipe.
• Chop one onion finely and add to Cooker.
• Add broth and orange juice.
• Add optional ginger if desired- makes soup tangy.
• Heat on low for 10-11 hours or high for 4-6 hours.
• When carrots are tender, blend to a smooth consistency.
• Add whipping cream, s and stir until creamy.
• NOTE: Excellent first course or lunch with salad and roll.

Steps:

• Melt butter in large, heavy-based saucepan. Add onion and cook over a medium heat, stirring constantly, for 3 minutes. Sprinkle with a little salt, add the carrots and potato, then cover, reduce the heat and cook for 5 minutes.
• Stir the orange rind into the saucepan, then add enough boiling water to cover. Return to the boil. Cover and simmer briskly for 10 minutes. Add the orange juice.
• Remove the saucepan from the heat and leave to cool slightly, then pour into a food processor and process until smooth puree forms. Alternatively, use hand-held electric blender to puree the soup in the saucepan. Return the soup to the saucepan, adding a little more boiling water if it is too thick. Return to the boil, taste and adjust the seasoning if necessary and ladle into warmed soup bowls. Garnish with chopped parley and serve immediately.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
• Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
• Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
• Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
• Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Steps:

• Melt the butter in a large pan. Add the leeks and carrots and stir well., coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.
• Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.
• Leave to cool slightly, then purée the soup in a food processor or blender until smooth.
• Return the soup tp the pan and add 2 tbsp of the yoghurt, then taste the soup and adjust the seasoning if necessary. Reheat gently.
• Ladle the soup into warm individual bowls and put a swirl of yoghurt in the centre of each. Sprinkle the fresh sprigs of coriander over each bowl to garnish and serve immediately.

Steps:

• Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
• Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
• Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.