SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
SPICED CARROT SOUP
Steps:
- Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
- Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.
CREAMY SPICY CARROT SOUP
Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.
Provided by Cheryl T-Z
Categories Lunch/Snacks
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in the bottom of a large pot.
- Add onion and sauté until onion is somewhat translucent.
- Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
- Add water.
- Bring to a boil.
- Add carrots, garlic, and celery.
- Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
- Remove from heat and cool for 5 minutes.
- Puree soup in food processor until smooth.
- Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
- In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
- To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
CREAMY SPICED CARROT SOUP
Cinnamon and spice make this velvety soup oh so nice! The carrot soup is blended with Progresso® chicken broth and a little cream before topping with an herbed gremolata made with Progresso® panko bread crumbs.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
- Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
- Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 10 g, TransFat 1/2 g
CREAMY CARROT WITH CURRY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 13.5 g, Cholesterol 34.5 mg, Fat 10.9 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 100.7 mg, Sugar 5.1 g
SPICY CARROT SOUP
A real Winter Warmer
Provided by maxford13
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Peel and slice carrots, peel and chop onion finely
- Heat oil, and add the carrot and onion, cook until slightly softened-about 5 minutes
- Add spices and stir until carrot and onion covered with spices
- Add vegetable stock, bring to boil and then simmer for about 15/20 minutes until the carrots are soft
- Leave to cool, once cool, blend until smooth
- Add more stock if the soup is a bit thick, adding seasoning and more chilli, if you require more of a chilli kick
More about "creamy spicy carrot soup recipes"
SPICY PUMPKIN CARROT SOUP - THE CLEVER MEAL
From theclevermeal.com
- Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add onion and cook for about 5 minutes until the onion starts to soften.
CARROT SOUP RECIPE WITH CAJUN SPICES - CHILI PEPPER MADNESS
From chilipeppermadness.com
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
CREAMY CARROT CURRY SOUP FOR FALL AND ... - RECIPES & ME
CREAMY ROASTED CARROT SOUP - COOKIE AND KATE
From cookieandkate.com
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
- To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
- Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
WHOLE FOOD PLANT-BASED SPICY CARROT SOUP RECIPE - MAMASEZZ
SPICY CARROT SOUP - HEALTHY, HEARTY AND DELICIOUS ...
From primaverakitchen.com
- In a large soup pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium and add the onions. Cook until onions are translucent.
- Then, add carrots and all the spices (salt, pepper, curry, corriander, cayenne pepper and garlic powder.)
BEST EVER CREAMY CARROT GINGER SOUP - THE BUSY BAKER
From thebusybaker.ca
- Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
CREAM OF CARROT SOUP WITH GINGER AND CURRY - FOOD & WINE
From foodandwine.com
- In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. In a large saucepan, heat the oil until shimmering. Add the toasted coriander seeds, shallot, ginger, curry powder, sambal oelek, garlic, shrimp paste and kaffir lime leaves and season with salt. Cook over moderately high heat, stirring until fragrant and the vegetables are softened, about 2 minutes. Add the carrots, broth, juice and sugar and bring to a boil. Simmer over moderately low heat until the carrots are very tender, about 30 minutes.
- Working in batches, carefully puree the hot soup in a blender or food processor until smooth. Strain the soup through a medium sieve and return it to the saucepan. Stir in the coconut milk and lime juice and bring to a simmer. Season the soup with salt and white pepper. Ladle the soup into bowls, garnish with cilantro leaves and serve with lime wedges.
HOMEMADE SPICY THAI CARROT SOUP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
- Heat the oil in a dutch oven or soup pot over medium heat. Add the onions and garlic and saute it for 3-4 minutes or until the onions turn translucent. Add the ginger paste and continue to cook for 30 seconds. Add the carrots, curry paste, curry powder, vegetable broth, brown sugar, and peanut butter and allow the soup to come to a boil. Reduce the heat and let simmer for 30-35 minutes or until the carrots are tender.
- Ladle the soup into a blender and puree till smooth or use an immersion stick blender right in the pot. If the soup seems a little thin to your preference, allow it to come back to boil and let simmer for another 5 minutes. Season with additional salt to taste
- To saute the spinach - just add a drizzle of oil to a pan. Add ~ 3 cups of baby spinach and season with salt and pepper. Push the spinach around the pan and allow for it to wilt, about 2-4 minutes. You can season with a pinch of garlic powder for added flavor if you'd like.
CREAMY BUTTERNUT SQUASH, CARROT + GINGER SOUP - THE SAVVY ...
From thesavvyspoon.com
- Preheat oven to 425 degrees. Lay cubed butternut squash on a sheet pan lined with foil. Drizzle with a little olive oil and roast for 15 minutes.
- In a medium pot or dutch oven over medium heat, heat 1 tbs. olive oil. When warm, add diced onion and carrots and cook for 3-4 minutes. Add in garlic and ginger and cook for another 1-2 minutes. Lower heat.
- Add in chicken broth and when roasted, add butternut squash into pot. Bring to a boil then lower heat to a low boil/high simmer. Add in salt, pepper and paprika, stir then cover with lid. Cook for 10-12 minutes.
CELERY AND CARROT CREAM SOUP WITH SPICY BREAD | SO DELICIOUS
From sodelicious.recipes
- Add the onion, celery, garlic, carrots, mustard, water, and milk. Season with salt and pepper and bring it to a boil while continuously stirring.
CREAMY CARROT SOUP - CARROT SOUP WITH WHITE BEANS & FENNEL
From runningtothekitchen.com
- Once hot, add olive oil, onion, fennel, carrots and rosemary. Cook for 5 minutes minutes, stirring occasionally until onions are softened slightly.
- Add salt and pepper to taste, beans and broth. Stir to combine, reduce heat to medium-low and simmer, covered for about 20-30 minutes until carrots are fork tender.
SPICY CARROT SOUP - COOKING FOR KEEPS
From cookingforkeeps.com
- Heat a large dutch oven or stock pot to a medium-low heat. Add carrots, onion, garlic, and 1 teaspoon salt. Cook until carrots are slightly softened, about 4-5 minutes. Add crushed red pepper flakes, cook anothe minute.
- Stir in coconut milk, chicken stock, and remaining 3/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until carrots are completely soft, another 4-5 minutes.
CARROT CURRY SOUP - NATALIE'S HEALTH
From natalieshealth.com
- Heat the oil in a large pot over medium heat. Add the carrots and parsnip and let it cook for a couple of minutes just to start the cooking process.
CREAMY CARROT ORANGE SOUP | NEIGHBORFOOD
From neighborfoodblog.com
- In a Dutch oven or other soup pot, melt the butter over medium heat. Add the carrot, onion, and garlic, season with salt and pepper, and stir well. Cover the pot, reduce heat to low, and cook for 15 minutes, stirring occasionally.
- Stir in the chipotle pepper, cinnamon, chicken broth, and orange juice and bring to a boil. Continue to boil until the carrots are tender. Blend the soup in a food processor or with an immersion blender. Season with additional salt and pepper, if necessary. Ladle the soup into bowls and top with smoked paprika and Greek yogurt, if desired. Serve hot.
SPICY THAI CARROT COCONUT SOUP - SIMPLY PLANT BASED KITCHEN
From simplyplantbasedkitchen.com
- Peel carrots & chop off the ends. Slice into rounds. Cut celery into large chunks and chop the onion. Put chopped veggies in a large mixing bowl and toss with dry spices (cumin, paprika, garlic powder, onion powder, & black pepper).
HEALTHY THAI CARROT SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
- Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes.
CREAMY CARROT SOUP - LA BOîTE
From laboiteny.com
CREAMY GINGER CARROT SOUP | VEGAN RECIPES | COOKERYBOOK+
From cookerybookplus.com
SPICY CARROT SOUP - ANCHORDAIRY.COM
From anchordairy.com
SPICY SESAME CARROT SOUP WITH RED LENTILS | THE FIRST MESS
From thefirstmess.com
CREAMY SPICY CARROT SOUP - KUALI
From kuali.com
CREAMY SPICY CARROT SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
CREAMY THAI CARROT SWEET POTATO SOUP – ASIAN VEGETABLE ...
From classyasian.com
CREAMY AVOCADO-KALE PASTA - FORKS OVER KNIVES
From forksoverknives.com
CREAMY CARROT SOUP - CARROT SOUP RECIPES
From worldrecipes.org
SPICY CREAMY CARROT SOUP - BOSSKITCHEN.COM
From bosskitchen.com
CREAMY CARROT AND CAULIFLOWER SOUP - AMY GORIN NUTRITION
From amydgorin.com
SPICY CARROT SOUP - A CORNISH FOOD ... - JAM AND CLOTTED CREAM
From jamandclottedcream.co.uk
CREAMY CARROT GINGER SOUP - HORMONESBALANCE.COM
From hormonesbalance.com
CREAM OF CARROT SOUP | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
CREAMY SPICED CARROT SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY CURRY CARROT GINGER SOUP - FORK MY LIFE
From forkmylife.com
HOW TO MAKE CREAM OF CARROT SOUP? – FOOD & DRINK
From smallscreennetwork.com
CREAMY CARROT AND ORANGE SPICED SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT SOUP RECIPES - FOOD & WINE
From foodandwine.com
VEGAN SPICY CARROT AND SWEET POTATO SOUP - COOK.ME RECIPES
From cook.me
SPICY CREAMY CARROT SOUP - CANADIAN LIVING
From canadianliving.com
CARROT SOUP RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CARROT SOUP RECIPE: PUT THIS QUICK & HEALTHY CARROT ...
From 30seconds.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #lunch #soups-stews #vegetables #asian #indian #oven #vegetarian #broil #food-processor-blender #stove-top #dietary #spicy #low-carb #low-in-something #taste-mood #equipment #small-appliance
You'll also love