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Simple Carrot Soup recipe

Simple Carrot Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

A super-easy, creamy carrot soup recipe. Serve with crusty bread.

104 people made this

IngredientsServes: 2

  • 15g butter
  • 1 tablespoon plain flour
  • 250ml single cream
  • 350ml vegetable stock
  • 300g carrots, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon ground cayenne pepper
  • salt to taste
  • ground black pepper to taste

MethodPrep:20min ›Cook:20min ›Extra time:40min › Ready in:1hr20min

  1. Steam carrots until tender, about 10-15 minutes.
  2. In a liquidiser or food processor, combine cooked carrots and 1/2 of the stock. Blend until smooth. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil and cayenne. Add single cream. Cook and stir until slightly thickened and bubbly.
  4. Stir in carrot mixture and remaining stock. Season with salt and black pepper. Thin with milk or water if needed.

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Reviews & ratingsAverage global rating:(99)

Reviews in English (79)

by Dora

Very delicious and tasty. My husband was sick today and really doesn't enjoy soup but this great soup did the trick. I eliminated the parsley, put half (milk) and half (half and half) and after it was all done, I made it boil once again to make all the flavours come through. I also used 1 tsp dried basil instead of fresh. 10/10!!!!-30 Jan 2003

by Hut

For my first batch I didn't read the reviews and added the full teaspoon of pepper. I can't believe someone would want it this hot. You couldn't even taste the soup. Second batch, No pepper. It was better but I was still scarred from the first.-13 Feb 2004

by SARAH_ANNEJ

WARNING: WAY TOO SPICY!!!! This recipe would be 5 stars if I hadn't added the red pepper. I didn't look at the previous reviews and added the amount called for. I had to throw the ENTIRE batch away because it was so hot nobody could eat it. I will make this again but only with 1/8 Teaspoon Red Pepper. You can't imagine how spicy this recipie is- and we like spice! I am still trying to cool down and we ate it 5 days ago.-09 Jan 2004


A Simple Carrot Soup Recipe

You are looking at the simplest carrot soup. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base. The base is spiked with dollop of red curry paste, and then pureed into silky oblivion. Once pureed, you can flare it out with whatever you have on hand for the toppings.


Simple Carrot Soup Recipe

This soup is a sneaky one. Once tasted, people often express surprise at its composition. The secret is the length of time you saute the onions -- for the longer they cook, the sweeter the soup becomes. Pepper is another key ingredient.

  • easy
  • cheap
  • colourful
  • peppery
  • oniony
  • sweet
  • saute
  • easy
  • cheap
  • colourful
  • peppery
  • oniony
  • sweet
  • saute

Schedule your weekly meals and get auto-generated shopping lists.

  • 4 tbsp butter or margarine
  • 1 large onion, chopped
  • 2 lb carrots, peeled and chopped
  • 4 c water
  • 2 cubes (vegetarian) chicken stock/boullion
  • Pepper to taste
  • Salt if desired
  • Water as necessary

Ingredients

  • 4 tbsp butter or margarineshopping list
  • 1 large onion, chopped shopping list
  • 2 lb carrots, peeled and chopped shopping list
  • 4 c watershopping list
  • 2 cubes (vegetarian) chicken stock/boullion shopping list to taste shopping list if desired shopping list as necessary shopping list

How to make it

  • Melt margarine in large pot, add onions.
  • Cook onions on low for up to 25 minutes, covered. You're attempting translucency here so 5 minutes will work, but the superior taste is in the time.
  • Add water, carrots and stock cubes. Boil until carrots are soft.
  • Remove from heat and puree. Add water as necessary to obtain desired consistency.
  • Add (salt) and pepper to taste.
  • Experiment with plenty of pepper!
  • Enjoy
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The Cook

The Rating

WOW thank you me and my hubby loved it :-) i added a glove of garlic cos we love garlic . it was the best carrot soup we had tasted , thank you for taking the time to post it

Sooo simple and tasty yummy

made this loads of times , delicious the kids keep asking for more!! i've also made this and added bacon lardons which is just as delicious! -)


Simple Carrot Soup

Fairly positive I’m the only person sharing a hot soup recipe smack dab in the middle of August. Let’s roll with it, ok?

I first made this simple carrot soup (very loosely inspired by this garam masala carrot soup) a few weeks ago when I was visiting my oldest sister in California. With a four month old baby keeping her and my brother-in-law busy, I figured it would be the perfect thing for them to heat up for quick lunches (or an even easier dinner) the following week.

I can’t quite explain it, but it’s always a treat for me to cook in someone else’s kitchen. The restriction in using whatever I have on hand in that moment actually makes me more creative.

Recipe testing is part and parcel of this job, but I love the freedom of improvisational cooking. Throwing together an assortment of ingredients, tasting, adjusting, and tasting some more.

It took me nearly two decades to gain that type of confidence in the kitchen and honestly, regardless of my cooking experience, it always amazes me a little bit when I get it right.

First and foremost, improvisational cooking allows me to focus on the task at hand: creating balanced food that simply tastes good.

As luck would have it, that on-a-whim carrot soup turned out so tasty that I mentally noted the ingredient quantities to remake and share it with you later. Unlike this vegan garam masala carrot soup, today’s simple carrot soup has a very classic flavor profile made up primarily of carrots, leeks, and thyme.

I was originally going to hold off on sharing this recipe until the fall, but after eyeing all varieties of carrots at the farmer’s market in the past week or two, I decided I couldn’t wait any longer. Plus, if you’re anything like me, soup is appropriate any day of the year!

Whenever I have soup in the fridge, I’ve found that eating healthier throughout the day is a little bit easier. Not only are homemade soups filling, but they allow me to get in lots of vegetables servings throughout the day. While this one does contain a splash of heavy cream, this soup is no different.

Simple soups, including this roasted cauliflower soup, are all about tasting and adjusting. This is especially important if you’re using just a handful of ingredients as this recipe does.

If a soup tastes flat, it most likely needs one of two things: salt or a splash of acid. Most likely both.

For this recipe, acid comes in the form of red wine vinegar, which enhances the natural, sweet flavor of the carrots. You won’t even taste it. Leeks offer a more subtle allium flavor than traditional yellow onions and are my preferred base for traditional soups. Thyme adds a lovely, delicate herbal note.

Lastly, the splash of cream helps balance all of the flavors and makes this soup even more delicious. Don’t skip it!


Simple and Thick Carrot Soup Recipe

Protein: 3 g / %

Carbs: 30 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 8 carrots, peeled and roughly chopped
  • 2 russet or sweet potatoes, peeled and chopped
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tsp. herbs de Provence
  • 5 cups vegetable stock
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Melt the cooking fat (about 1/2 tbsp.) in a saucepan over medium-high heat.
  2. Add the garlic and onion cook 1 to 2 minutes until fragrant.
  3. Add the carrots and potatoes stir continuously and cook until softened (4 to 5 minutes).
  4. Pour in the vegetable stock add the herbs de Provence and season with salt and pepper to taste.
  5. Bring to a boil lower heat to medium-low and simmer 20 to 25 minutes.
  6. Once done cooking, pulse the soup using an immersion blender until the texture is smooth. Be careful while blending to prevent burns. You can add more vegetable stock if you like a smoother soup.
  7. Adjust seasoning and serve.

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.


Simple Carrot Soup Recipe

One of my favourite ways to get my daily vegetable intake is with a simple, homemade soup. This simple carrot soup recipe delivers 3 servings of vegetables, and pairs perfectly with a salad (more veggies!) or sandwich for a balanced and healthy lunch. Check out our other easy soup recipes!

Every once in awhile, I need something that feels light but still fills me up and gives my body the nutrition it needs. We always have a large mason jar of homemade soup in the fridge for those occasions &ndash plus, it&rsquos great for rounding out a meal that could use something extra &ndash or needs a healthy boost!

This simple carrot soup recipe is sweet and savoury, thanks to slowly cooking the carrots in coconut oil to bring out their natural sweetness, and then seasoning them with cumin. You can alternatively roast the carrots in the oven, if that&rsquos more convenient.

I use chicken broth, but I&rsquove also made this recipe with water for a thicker consistency and still delicious flavour. (This is a great option for serving kosher meals, if you want to pair this soup with something containing dairy.)

This is a great sweet and savoury carrot recipe with just a hint of cumin. Feel free to increase the spices (listed as optional) if you&rsquod like something with a bit of a curried edge.

Here&rsquos your free printable for this simple carrot soup recipe:

What&rsquos your favourite way to get your daily vegetable intake?

Be sure to check out some of my other soup recipes, such as my homemade pea soup and cold-fighting chicken soup.


Easy, sweet and creamy carrot soup with cheesy toast

This winter warmer recipe has the Australian Farmers team more than ready to take on the cool seasonal change. Packed with Aussie grown carrots and complimented by Dairy Australia milk and yoghurt, this easy dinner dish is a guaranteed winner!

image: Dairy Australia

Did you know?

Last year, more than 330,000 tonnes of carrots were produced in Australia.

2 tbsp finely chopped coriander

1 tbsp grated parmesan cheese

1 tbsp grated cheddar cheese

Soup Heat oil in a medium saucepan. Add onion and cumin, saute for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a nice dollop of yoghurt.

Parmesan Toasts Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve with warm soup.

Be sure to keep up to date with all the latest recipes and cooking tips at Dairy Australia


A bit of this and a bit of that .

  • Add celery seeds and parsley to taste.
  • Add freshly ground pepper.
  • The Vegeta Food Seasoning I use has salt and dried vegetables in it. If you don't have this, just add about 1 tsp. salt and some pepper to start. Adjust seasonings to taste.
  • Instead of using raw meat, add some sausage, kielbasa, or wieners. You will only need to cook the soup until the carrots are tender, about 10 - 15 minutes. 
  • If you like soup "brothy", just leave the way it is. However, if you like it thicker and (creamier), the easy way is to slowly add just enough Instant Mashed Potato flakes, stirring constantly, until the soup is as thick as you like.
  • Adding a grated raw potato in the beginning is another way to thicken the soup.
  • Slowly adding 1 - 2 tbsp cornstarch dissolved in a little cold water until the soup has thickened is another to make this Carrot Soup Recipe creamier.

You can turn the Carrot Soup into different vegetable soup recipes by using different vegetables - half carrot, half potato, or half carrot, half green bean, etc.

Each one different, yet each delicious. When someone asks you for the recipe because it's so-o-o good, just say, "I take a bit of this, and a bit of that!


Ingredients of Carrot Soup

  • 125 gm chopped,peeled,washed & dried carrot
  • 1/2 teaspoon virgin olive oil
  • 1 clove garlic
  • salt as required
  • 2 leaves basil
  • 2 tablespoon parsley
  • 1/2 medium diced onion
  • 1/2 piece pureed ginger
  • 500 ml water
  • 1 pinch black pepper
  • 2 tablespoon lemon juice
  • 1/4 teaspoon spice oregano
  • 2 tablespoon fresh cream

How to make Carrot Soup

Step 1 Season the veggies with spices

To make this delicious soup, preheat the oven at 200 degrees C and grease the baking pan with olive oil. Place the carrot and onions in the greased baking pan. Season the veggies with salt, black pepper and oregano. Roast in the oven for 30 minutes at 200 degrees C.

Step 2 Cook the soup and serve hot!

Transfer the roasted carrot and onion in a vessel. Now, add in the water and boil for another 10 minutes. Once done, turn off the stove and make a puree with the help of a hand blender. Strain the soup in a large bowl. Garnish the carrot soup with the parsley and serve hot.


Preheat oven to 450 F. Line a baking sheet with parchment paper, spray with nonstick and set aside.

In a mixing bowl, toss carrots with 2 tablespoons of the vegetable oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss to make sure that they are fully coated. Place carrots on a sheet pan lined with parchment paper. Roast in the oven for about 20 minutes or until done.

Heat a tablespoon of oil in a medium saucepan over medium heat. Add in onion, garlic, thyme, ginger and sauté about 6-8 minutes or until lightly caramelized.

When the carrots are fully roasted add them into the pot and stir.

Pour in the vegetable broth, water, milk and the remaining salt and pepper. Give it a quick stir. Put the lid on, bring to a boil and then let it simmer for about 8 minutes or so. Check seasoning.

Off the heat, carefully puree the vegetables using an immersion or high-speed blender.


Recipe Summary

  • 5 tablespoons unsalted butter
  • 2 pounds carrots, thickly sliced
  • 1 large onion, thinly sliced
  • Salt and freshly ground pepper
  • 4 large scallions, thinly sliced
  • 1/4 to 1/2 Scotch bonnet chile, seeded and thinly sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • 6 cups chicken stock or canned low-sodium broth
  • 1 small red potato, peeled and thickly sliced
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • 4 firm, ripe Bartlett pears&mdashpeeled, cored and cut into 1/2-inch dice
  • 4 teaspoons fresh lemon juice
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • 1 large ripe plantain
  • Vegetable oil, for frying
  • Salt

Melt the butter in a large, heavy saucepan. Add the carrots and onion and season with salt and pepper. Cook over moderately low heat, stirring occasionally, until the vegetables are softened and golden, about 30 minutes. Add the scallions, Scotch bonnet, soy sauce, thyme, ginger, cumin, allspice and nutmeg and stir until fragrant, about 4 minutes. Add the stock, potato and bay leaf and bring to a boil. Cover and simmer over low heat until the potato is tender, about 25 minutes.

Remove the soup from the heat and let stand for 10 minutes, then remove the bay leaf. Puree the soup in batches in a blender and return it to the saucepan. Season the soup with the lemon juice and salt and pepper.

In a medium bowl, toss the pears with the lemon juice. Fold in the parsley, allspice and nutmeg. Chill the relish.

Peel the plantain and thinly slice it on the diagonal. In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the plantain slices and fry over moderate heat until golden brown and crisp, about 2 minutes per side. Drain on paper towels while you fry the rest. Season with salt just before serving.

Reheat the soup. Ladle into shallow bowls and garnish with the cold pear relish. Serve with plantain chips.


Watch the video: Σούπα με λαχανικά -Soupa me lahanika - (November 2022).