Pureedcarrotsoup Food

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PUREED CARROT SOUP



Pureed Carrot Soup image

This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

Steps:

  • Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
  • Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
  • Serve, garnishing each bowl with croutons and a sprinkle of herbs.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams

GINGER CARROT SOUP



Ginger Carrot Soup image

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Steps:

  • In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
  • Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
  • Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

PUREED CARROT SOUP



Pureed Carrot Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1/4 cup finely chopped onion
1/2 teaspoon curry powder
2 cups finely chopped carrots
3 cups chicken broth
Salt and pepper
1 teaspoon grated orange rind
1/4 cup orange juice
Sour cream and finely sliced scallion or chives, for garnish

Steps:

  • Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.
  • Puree in food processor or blender with orange rind and juice.
  • Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

CARROT SOUP



Carrot Soup image

This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.

Provided by Joan Carney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Yield 6

Number Of Ingredients 6

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

Steps:

  • In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  • In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g

PUREED CARROT SOUP



Pureed Carrot Soup image

A recipe that I had in one of my recipe boxes that I think my mom gave to me many years ago. I'm posting this so I have it handy to try.

Provided by mama smurf

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons cooking oil
1 -2 cup leek, chopped
1 garlic clove, minced
4 cups coarsely chopped carrots
1 large potato, coarsely chopped
4 -6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crouton, optionnal

Steps:

  • In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
  • Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
  • Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
  • Serve hot with croutons.

Nutrition Facts : Calories 245.2, Fat 7.4, SaturatedFat 1.2, Sodium 1192.3, Carbohydrate 36.6, Fiber 5.9, Sugar 7.3, Protein 9

RICE AND CARROT SOUP



Rice and Carrot Soup image

I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 4-5 servings.

Number Of Ingredients 9

3/4 cup chopped onion
3 tablespoons butter, divided
3 cups chopped carrots
3 cups chicken broth
2 tablespoons uncooked long grain rice
1/2 cup heavy whipping cream
1 to 2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Nutrition Facts : Calories 214 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

SMOOTH CARROT SOUP



Smooth Carrot Soup image

Robyn Larabee's bright and creamy carrot soup is her young son's very favorite. "He requests it often," she writes from Lucknow, Ontario. "I like that it's fast, easy and makes a perfect amount for the two of us when my husband is away at work."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2-1/2 cups.

Number Of Ingredients 6

2 cups chopped carrots
1/4 cup chopped onion
1 tablespoon butter
1 can (14-1/2 ounces) chicken broth
1/4 teaspoon ground ginger
1/2 cup buttermilk

Steps:

  • In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. , Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).

Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 721mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

PUREED CARROT SOUP



Pureed Carrot Soup image

Make and share this Pureed Carrot Soup recipe from Food.com.

Provided by Muddyboots

Categories     Medium Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 onion
2 lbs carrots
salt
1 teaspoon sugar
2 quarts chicken stock
6 tablespoons arborio rice
pepper
2 tablespoons fresh herbs

Steps:

  • Heat butter and oil . Mince onion and add to oil and butter cook until tender. Pare and slice carrots and add in pan with onion and cook adding 1/2 teaspoon salt. Cook this mixture covered stirring often about 10 minutes.Then add rice, stock( chicken, vegtable or water) 1 1/2 teaspoons salt , sugar bring to boil reduce heat to simmer cover and cook about 30 minutes until carrots are tender. Being very careful blend and then return to pot adding addtional seasoning as needed. Herbs chervil, mint, chives or parsley can be used as a garnish. For the herbs 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.

Nutrition Facts : Calories 402.7, Fat 12.7, SaturatedFat 4, Cholesterol 22, Sodium 864.6, Carbohydrate 57.1, Fiber 7.3, Sugar 20.1, Protein 15.7

CARROT PUREE



Carrot Puree image

All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 3

2 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
1 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
  • Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.

CARROT-RICE SOUP



Carrot-Rice Soup image

Categories     Soup/Stew     Milk/Cream     Rice     Bacon     Carrot     Spring     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

2 bacon slices, chopped
1 small onion, chopped
1/4 cup long-grain white rice
6 cups canned low-salt chicken broth
4 cups sliced carrots (about 6 large)
1/2 teaspoon sugar
Pinch of ground nutmeg
1/4 cup whipping cream
Chopped fresh parsley

Steps:

  • Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté until beginning to soften, about 3 minutes. Add rice and stir to coat. Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.

CARROT SOUP



Carrot Soup image

This creamy soup is madewith beta-carotene-packed whole carrotsand carrot juice. It is sweetened withhoney and given zest with cumin.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 tablespoon unsalted butter
1 onion, coarsely chopped
1 pound carrots, peeled and chopped
2 cups freshly made or store-bought carrot juice (16 ounces)
One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
1/2 teaspoon ground cumin
1 tablespoon honey
2 teaspoons coarse salt
1/4 teaspoon ground white pepper
2 tablespoons half-and-half (optional)
Chopped fresh chives, for garnish
Ground cayenne pepper, for garnish

Steps:

  • Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
  • Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

Nutrition Facts : Calories 116 g, Cholesterol 8 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 551 g

CARROT SOUP



Carrot Soup image

An easy, yet very tasty soup to make. Even if you dont like carrots, you will love this

Provided by harley121202

Time 35m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Add all the ingredients to a stock pot and cover by about 2 inches with the chicken stock. Cook until the potatoes and carrots are soft and puree in a blender or food processor. Serve with lots of freshly ground black pepper, spoon of creme fraiche and some crusty bread.

PURéED CARROT



Puréed Carrot image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 5

Sauté 1 1/2 pounds trimmed and chopped carrot
1 peeled and chopped onion
2 tablespoons butter to soften
5 cups stock or water
Chopped parsley

Steps:

  • Sauté 1 1/2 pounds trimmed and chopped carrot and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes
  • Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrot is tender, about 15 minutes.
  • Cool slightly, purée and refrigerate.
  • Garnish: Chopped parsley.

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