Delicious tangy tomato soup served with egg white strands. http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana.
Video Rating: 4 / 5
Question by Wolf: Does anyone know how to make carrot soup?
like tomato soup, only carrot; what spices or herbs would you use, and how much? There was a place that used to make a great one near me but it has closed.
Best answer:
Answer by jettaum97
why would you make that? if you have to have it just get carrot juice and put it in the microwave.
Know better? Leave your own answer in the comments!
Awesome!
Thank you!
Allrecipes.com is one of my favorite websites for good food. I hope you find what you are looking for there.
One:
1 small onion finely chopped
3 C. carrots peeled and coarsely chopped
4-6 T. butter
3 C. chicken stock
1 1/2 C. heavy cream or milk
2 t. curry powder
salt and pepper to taste
Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.
Garnish with creme fraiche and chopped parsley.
Two:
1 1/2 teaspoon toasted sesame oil
10 large green onions, sliced
1 pound carrots, sliced
1 large sweet potato, peeled and roughly chopped
2 cans (14 1/2 ounces size) vegetable broth
1 1/2 cup water
1 piece (1 inch size) fresh ginger root, peeled
1 teaspoon salt
Freshly ground white pepper
Snipped fresh chives for garnish
Heat oil in 3-quart pot over medium-high heat; add onions. Cook until softened, stirring often, about 3 minutes. Add carrots, sweet potato, broth and water. Heat to boil; reduce heat to simmer. Cook, covered, until vegetables are mushy, about 25 minutes.
Strain broth from solids; reserve broth. Puree solids with ginger, salt and pepper in processor or blender until smooth. Add 1 cup broth; puree about 1 minute more. Stir puree into remaining broth. Taste; adjust seasoning.
Serve chilled or hot garnished with snipped chives.
Three:
1/4 cup margarine
1 large chopped onion
1/4 cup chopped; (or grated) fresh ginger
3 cloves minced garlic
4 cups chicken stock
1 cup dry white wine
2 1/2 cups carrots; (peeled & sliced into 1/2 inch slices)
2 tablespoons fresh lemon juice
salt & pepper to taste
1 pinch curry powder
Melt margarine in large pot and cook onions, ginger & garlic for 15 – 20 minutes Add stock, wine & carrots & heat to boiling, then simmer on med. for 45 minutes Puree soup & season with salt, pepper, curry powder & lemon juice. Serve hot or chilled.
Carrot Soup
1 small onion finely chopped
3 C. carrots peeled and coarsely chopped
4-6 T. butter
3 C. chicken stock
1 1/2 C. heavy cream or milk
2 t. curry powder
salt and pepper to taste
Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.
Garnish with creme fraiche and chopped parsley.
http://www.thatsmyhome.com/soupkitchen/carsoup.htm
CARROT SOUP
1/4 c. chopped celery
1/4 c. chopped onion
1 can beef broth (Campbell’s condensed)
1 env. Lipton vegetable soup mix
2 (1 lb.) cans sliced carrots
1 1/2 c. light cream
Salt and pepper to taste
Combine celery, onion, broth, soup mix and carrots with liquid in saucepan – simmer for 20 minutes – cool – puree – stir in cream and chill and serve cold or heat to a simmer.
Hope this helps..