Saturday, August 21, 2010

Recipe for carrot soup?

i always have tonns of carrots left over at the end of the week, that are usally fine to use carrot soup wud be perfect any1 got a recipe for it?





carrot %26amp; corriander or carrot and something else is fine thanks xRecipe for carrot soup?
1 lb. browned, drained hamburger


1/4 c. onion, chopped


1 (48 oz.) can tomato juice


1 c. water


1/4 tsp. pepper


1/8 tsp. marjoram


1 bay leaf


1/4 tsp. garlic salt


1 tbsp. sugar


2 c. carrots, shredded


2 (10 3/4 oz.) cans cream of celery soup





Brown hamburger and onions. Drain and add this to a 6 quart pot. Add remaining ingredients except soup. Simmer one hour or until carrots are tender. Add soup at very last and serve immediately





SPICED CARROT SOUP





5 medium carrots, peeled and sliced into rounds


1 leek, chopped (dark green parts removed)


1 medium potato, diced


3 cloves garlic, finely chopped


1 1/2 inches ginger root, finely minced (about 2 tbsp)


1 can coconut milk (for a dairy version, substitute half and half or whipping cream)


4 cups stock or water


1/2 cup dry white wine (optional)


2 tbsp. vegetable oil


1 tsp. sweet paprika


1 tsp. turmeric


salt and pepper, to taste





Vegan/non-dairy and dairy options are indicated in the following recipe.


Heat vegetable oil in a medium-sized pot. Add onions, saut茅 about 2 minutes. Add leeks and garlic; saut茅 in pot for about 4-5 minutes until softened, but not browned.





Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more minutes (watch to prevent over-cooking).





Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).





Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.Recipe for carrot soup?
Try the following





Carrot and Coriander Soup


2 lb (900 g) carrots, peeled and chopped


1 tablespoon coriander seeds


1 oz (25 g) butter


1 small clove garlic, crushed


2 pints (1.2 litres) chicken or vegetable stock


3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish


3 tablespoons cr猫me fra卯che


salt and freshly ground black pepper





Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now tip them into a pestle and mortar and crush them coarsely. Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften 鈥?about 10 minutes. Next, add the stock and season with salt and pepper





or Carrot and Artichoke Soup





1 lb (450 g) carrots


1 lb 8 oz (700 g) Jerusalem artichokes (weight before peeling)


3 oz (75 g) butter


1 medium onion, peeled and roughly chopped


3 celery stalks, chopped


1.5 litres (2陆 pints) hot vegetable stock made with Marigold Swiss vegetable bouillon powder


salt and freshly milled black pepper





To garnish


6-8 level teaspoons cr猫me fra卯che


fresh flat-leaf parsley





Start by peeling and de-knobbling the artichokes and, as you peel them, cut them into rough chunks and place them in a bowl of cold salted water to prevent them from discolouring. Then, scrape the carrots and slice them into largish chunks.





Now, in a large saucepan, melt the butter and soften the onion and celery in it for 5 minutes, keeping the heat fairly low. Next, drain the artichokes and add them to the pan, along with the carrots. Add some salt and, keeping the heat very low, put a lid on and let the vegetables sweat for 10 minutes to release their juices.





After that, pour in the hot stock, stir well, put the lid back on and simmer, very gently, for a further 20 minutes, or until the vegetables are soft. Now liquidise the soup in two batches, then return it to the pan, taste to check the seasoning and reheat very gently until it just comes to simmering point. Serve in hot soup bowls, each garnished with a swirl of cr猫me fra卯che and a few leaves of the parsley.





or Carrot and coriander soup





drizzle olive oil


1 onion, finely chopped


1 leek, finely chopped


6 carrots, finely chopped


568ml/1 pint vegetable stock


录 pint semi-skimmed milk


handful fresh coriander leaves, chopped


salt and freshly ground black pepper


3 crusty rolls, to serve





Method


1. Heat the oil in a large pan over a medium heat. Add the onion and fry gently until transparent and softened.


2. Add the leek and place a lid on the pan. Reduce the heat and cook for 2-3 minutes, or until the leek is softened.


3. Add the carrots and the stock. Increase the heat to bring to the boil, then reduce the heat to simmer for 20 minutes.


4. Add the milk and simmer for a further five minutes.


5. Transfer to a food processor. Blend until smooth.


6. Allow to cool slightly and add the chopped coriander and season, to taste, with salt and freshly ground black pepper.


7. To serve, pour the soup into three bowls and serve with a crusty roll alongside.





or Carrot and chilli soup


For the soup


1 tbsp olive oil


陆 onion, finely sliced


1 garlic clove, finely chopped


1 red chilli, seeds removed, finely chopped


1 carrot, peeled and grated


250ml/9fl oz hot vegetable stock


salt and freshly ground black pepper


1 tsp chopped fresh chives, to garnish


For the herb oil


2 tbsp olive oil


2 tbsp chopped fresh parsley


salt and freshly ground black pepper





Method


1. For the soup, heat the oil in a frying pan and fry the onion, garlic and chilli until soft.


2. Add the carrot and fry for 1-2 minutes, then add the chicken stock, bring to the boil and simmer for 12-14 minutes, or until the carrot is tender. Season, to taste, with salt and freshly ground black pepper.


3. Using a hand blender, blend the soup until smooth.


4. For the herb oil, place the oil and parsley into a bowl, mix well and season with salt and freshly ground black pepper.


5. To serve, pour the soup into a bowl, top with the herb oil and sprinkle over the chives.
Carrot soup





Serves 1











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


30g/1oz butter


1 carrot, peeled and sliced


1/3 potato, peeled and diced


1 garlic clove, chopped


290ml/10fl oz vegetable stock


1 orange, zest and juice only


150ml/5fl oz double cream











Method


1. Melt the butter in a medium saucepan.


2. Add the carrot and potato and fry for 2 minutes.


3. Add the garlic and fry for 1 minute.


4. Pour in the vegetable stock and add the orange zest and juice and leave to simmer for 5 minutes.


5. Pour the soup into a food processor and blitz until smooth.


6. Return the soup to the pan and add the cream.


7. Heat the soup for a further minute before removing from the heat. Ladle the soup into a bowl and serve.








Carrot and coriander soup


Serves 4











Preparation time less than 30 mins





Cooking time 10 to 30 mins




















A flavoursome vegetarian soup with fresh and ground coriander. Serve with cheese and onion bread for a warming supper or lunch.


Ingredients


1 tbsp vegetable oil


1 onion, sliced


450g/1lb carrots, sliced


1 tsp ground coriander


1.2 litresl/2 pints vegetable stock


large bunch fresh coriander, roughly chopped


salt and freshly ground black pepper











Method


1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.


2. Stir in the ground coriander and season well. Cook for 1 minute.


3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.


4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.
CARROT AND ORANGE SOUP





1 oz. butter


1 1/2 lbs. carrots, peeled and sliced


2 med. onions, skinned and sliced


2 pts. chicken stock


Salt and pepper


1 med. orange





Melt the butter in a saucepan; add the carrots and onions and cook gently until the vegetables begin to soften. Add the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender.


Allow the soup to cool slightly, then sieve or puree in a blender or food processor. Finely grate half the rind from the orange and add to the soup. Thinly pare the remainder of the rind, using a potato peeler, and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes until tender, then drain.





Squeeze the juice from the orange and add to the pan. Reheat gently and adjust seasoning, if necessary. Garnish with shreds of orange rind just before serving.








CARROT PUDDING





1 c. ground carrots


1 c. ground potatoes


1 c. ground suet


1 lb. brown sugar


2 lbs. raisins


1 tsp. cinnamon


1 tsp. nutmeg


1 tsp. soda


3 to 4 c. flour





Grind first 4 ingredients, add next five ingredients. Put into 2 dishes and steam for 3 hours. Can be frozen. Makes two large puddings. If desired, make white sauce and add a little whiskey or rum to it.








CARROTS LYONNAISE





1 lb. carrots


2 chicken bouillon cubes, dissolved in 1/2 c. hot water


1/4 c. butter


3 med. onions, sliced


1 tbsp. flour


1/4 tsp. salt


3/4 c. water


Dash pepper





Peel carrots and cut in julienne strips. Cook carrots in bouillon, 10 minutes. Melt butter. Add onions and cook. When onions are soft, add flour, salt, water and pepper. Cook to thicken. Add carrots and stock. Good side dish.
Carrot soup - suitable for vegetarian


2 tablespoons butter


2 medium onions, chopped


2 lbs carrots


2-3 cups vegetable stock


8 ounces plain yogurt


1 cup milk


salt and pepper


Peel carrots and cut into 1/4 inch thick slices.


In a saucepan, melt butter.


Add onions and saut茅 for 3 minutes.


Add carrots and 2 cups stock.


Bring to boil, reduce to simmer, and cook 20 minutes.


Puree soup in food processor, adding yogurt and milk.


Return to pan and add stock or yogurt to adjust consistency.


Add salt and pepper to taste.


Serve hot or cold.








recipe 2; carrot pottage soup





450 g carrots, sliced


1 potato, diced


1 onion, diced


25 g butter


1 teaspoon thyme


1 teaspoon sage


1200 ml vegetable stock


1 teaspoon yeast extract





Melt butter and saut茅 onion until transparent.


Add other ingredients, bring to boil and simmer, covered for 30 minutes.


Blend until smooth, reheat if needed.








Carrot Thyme soup


1 tablespoon butter


1 tablespoon olive oil


1 1/2 cups sliced yellow onions


2 teaspoons minced garlic


1 1/2 lbs carrots, peeld and sliced into 1/4-inch slices (4 cups)


3 1/2 cups low sodium chicken broth


1 cup champagne (or 1 more cup stock)


1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme


3 sprigs parsley


4 teaspoons sugar


1/8 teaspoon salt


1/8 teaspoon white pepper





Melt butter whith the oil in pan. Saute the onion and garlic in mixture till onins are limp. Add carrots and toss to coat. Add stock, champagne, thyme,parsley and sugar. Simmer till carrots are crisp-tender. Puree in small batches and return to pan. Reheat and season with salt and pepper. Add more sugar if needed.
Chop up half an onion, two cloves of garlic and one large potato, add the chopped up carrots, plenty of veg stock (or chicken stock if you prefer), add a good pinch of paprika and a teaspoon of thyme. Simmer until the veg are soft. Blend in a blender.
This is a recipe I often use,you would never know it was healthy either by the taste.


http://www.recipezaar.com/210659





You just need to put in whatever recipe you would like to cook in the sites search engine if you don't like this one as there are plenty to choose from.
Wow and do I have a fast very good carrot soup for you, my cousin Jane made it for me two years ago in Scotland. She has been a operating nurse for many years.


Here goes: Last year I had bought a lot of carrots and took the soup to the point where I had added everything except the boullion %26amp; parsley %26amp; coriander and blended with the imersion blender and froze it. I add the boullion %26amp; 6 cups of water, parsley and coriander when I want to serve the soup again and blend again with the imersion blender (you could use a food processor but the imersion blender saves a lot of skiddling about).





Carrot Soup:





Ingredients:





2 oz butter


6 carrots, sliced or chopped


2 onions, sliced or chopped


1 large potato, sliced or chopped


salt %26amp; pepper to taste.


........


In a medium or large pot put all of the above and saute until soft


........


2 Vegetable boullion cubes %26amp; 6 cups boiling water, soften the cubes and add to the carrot blend %26amp; stir,


Large handful of parsley and Large handful of coriander %26amp; stir.


......


With an imersion blender - blend all and it's ready to serve.








I had a LOT of carrots, made one pot for serving and froze 3 batches for future use.





I was amazed how fast it was made %26amp; how good it tasted.


In one batch I added some sliced ginger (only a couple of slices) and it was delicious as well.
Cook a 1/2 cup of chopped onion in some butter or oil until soft. Add 1 quart of chicken broth, and 3 cups of chopped carrots. Cook until carrots are soft. Add ginger powder (dash), dash of cinnamon, pinch of ground cloves (optional) and a 1/4 cup of brown sugar. Adjust seasonings to taste. Puree in a food processor or with an immersion blender. Add cream or milk to make a creamy soup.





Enjoy!
Cream of Carrot Soup





2 pounds carrots, thinly sliced





1-1/4 cups chopped onion





1 cup sliced celery





1/4 cup butter, melted





3-1/3 cup chicken broth





2/3 cup half-and-half





Saut茅 carrots, onion and celery in butter in a Dutch oven for 10





minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer





for 20 minutes. Remove from heat, and cool for 10 minutes.





Place half of mixture in an electric blender; blend until smooth. Repeat





with remaining mixture. Return to Dutch oven. Stir in half-and-half, and





cook until thoroughly heated (do not boil).





Makes about 7 cups.





mmm.... . mmm..... . yummy... .
Click this link for several recipes:





http://www.cooks.com/rec/search?q=carrot鈥?/a>

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