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.
Time 35m Number Of Ingredients 7 Steps:
Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes. Stir in carrots and harissa. Season with salt. Cook until carrots are just soft, 8 to 10 minutes. Add chicken stock, and bring to a simmer. Cook until vegetables are tender, 10 to 12 minutes. Puree half the soup in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Stir puree into remaining soup in pan. Divide soup among 4 bowls, and garnish with parsley.
Time 55m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 10 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.
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.
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.
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.
More about “creamy spicy carrot soup recipes”
Time 50m Yield 6-8 Number Of Ingredients 15 Steps:
In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil. Cover and simmer over low heat until the vegetables are tender, 20-25 minutes. Working in batches, puree the soup in a food processor(or blender), then return to the pot. Stir in buttermilk and lemon juice, and season with salt and pepper to taste. Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!
