Creamy Carrot Soup Low Fat Recipes

Steps:

• Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
• Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
• Puree soup, in batches, in blender or food processor until smooth.
• Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
• Ladle into bowls.
• Garnish with dollop of plain nonfat yogurt.

Steps:

• Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add carrots, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add curry powder; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until carrots are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Steps:

• Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
• Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
• (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
• To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
• Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.

Steps:

• In a large pot, saute the onion in the olive oil for a few minutes until soft and transparent.
• Add the carrots, apple and ginger to the pot.
• Just cover the vegetables with the chicken broth.
• Bring to a boil, then turn down the heat to low.
• Cover the pot, and cook until the carrots are very tender.
• This should take about 20 minutes depending on the size of the carrots.
• Using a hand held blender, puree the soup until totally creamy.
• You can also use a traditional blender, adding the soup in batches, whirling until smooth.
• If you use a traditional blender make sure you have enough broth in each batch to completely puree the carrots.
• Add some half and half if you run out of broth before the entire pot is pureed.
• Return the pureed soup to the pot.
• Add the sugar, and taste for additional seasoning.
• Add half and half to create the texture that pleases you the most.

Steps:

• Spray a little oil into base of stock pot (although you can dry-fry the onions).
• Add the onions and gently cook for a few miniutes.
• Add the ground coriander and gently stir this in, cook for a further minute.
• Stir in the tomatoes & carrots and cook for 5 minutes.
• Add the chicken stock and plenty of black pepper, according to taste.
• Simmer for 25 minutes with the lid on.
• Put the soup through a blender, blend to preferred consistency.
• Add the coriander (parsley & chives if no coriander is to be found)near the end of the process, so that the leaves are roughly chopped.
• Reheat and season to taste.
• Serve in bowls and swirl in the low fat cream for presentation purposes only.
• Serve with warm crusty bread.

Steps:

• Peel and grate the carrots and potatoes (putting the potatoes into water so they don't turn colors).
• Chop the onions. (I like a large dice on onions though I tried to make this one a bit smaller. If you are so inclined, chop them fine.).
• Heat approximately 1 teaspoons olive oil in a large stock pot. (I spray the bottom of the pan a few times with a mister filled with olive oil.) Add the onions and stir. (At this point I spray a little more olive oil on top of the onions.).
• Once the onions are soft, add the broth, the carrots, the potatoes (wring them out if they have been sitting in water), and the hominy. Stir well.
• Then add the herbes, the bay leaf, the hot sauce, the worcestershire sauce, the sugar, and salt and pepper to taste if desired.
• Let it cook on medium until the vegetables are tender (approximately 20 minutes but I had mine grated thick. If yours are grated thin it could be less.).
• Add the half and half, the skim milk, and the cheese. Stir until the cheese is melted.
• Remove the bay leaf and serve with crusty bread.