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 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.
Yield 46 servings Number Of Ingredients 17 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.
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
Time 25m Number Of Ingredients 8 Steps:
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
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 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.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Place squash and carrots in a bowl. Drizzle with 1 tablespoon olive oil and add curry powder, chili powder, pepper, and salt. Place on a rimmed baking sheet. Roast in the preheated oven until vegetables are soft, about 20 minutes. Meanwhile, place onion, habanero pepper, and garlic in a pot with remaining olive oil and saute over medium heat until soft and fragrant, 5 to 7 minutes. Add water and bouillon, increase heat to medium-high, and bring to a boil. Stir in roasted squash and carrots, reduce heat, and let simmer for 10 to 15 minutes. Transfer carefully to an electric blender or food processor, in batches if necessary, and blend until smooth.
