Carrot soup recipes
Our top 3 of 17 Carrot soup recipes
-
Carrot And Orange Soup
-
Spiced Carrot Soup
-
Carrot Soup with Avocado
-
Recent recipes
-
View all 17 variations
Tips
Like most soups it freezes well. Just before serving add lots of freshly ground black pepper. This gives the soup a great spicy after taste especially if it has been made and kept in the freezer for a while.
Ingredients
- 25 g Butter
- 700 g Carrots peeled and sliced
- 2 medium sized onions sliced
- 1000 ml chicken stock
- 2 oranges
Method
- Melt the butter in a sausepan, add the carrots and onions and cook gently until the vegetables start to soften. Add the chicken stock, season with salt and pepper and bring to thr boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender.
- Allow the soup to slightly cool before putting it into a food processor or blender. Blend till smooth.
- Finely grate the rind of one orange and add to the soup. Thinly pare the rind of the second orange, using a potatoe peeler and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes, drain and set aside.
- Squeeze the juice from both oranges and add to the pan. Reheat gently and adjust the seasoning. Garnish with the orange rind just before serving.
Be the first to comment
Add commentIngredients
- 1 tbsp. Vegetable oil
- 1 Onion. sliced
- 1 tsp. Ground cumin and grated fresh ginger
- 0.5 tsp. each Salt and pepper
- 0.25 tsp. each Ground cinnamon and paprika
- 2 cloves Garlic. crushed
- 4 cups Chopped carrots
- 8 cups Chicken broth or vegetable broth
- 1 cup Heinz Tomato Ketchup
- 1 Bay leaf
- 2 tbsp. Apple Cider Vinegar
- Finely chopped fresh coriander or parsley
Method
- 1. Heat the oil in a soup pot set over medium heat. Add the onion, cumin, ginger, salt, pepper, cinnamon, paprika and garlic. Cook, stirring often, for 1 to 2 minutes.
- 2. Add the carrots, broth, ketchup and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently for 25 to 30 minutes or until carrots are very soft.
- 3. Discard bay leaf. Puree carrot mixture, working in batches, in a blender or food processor. Stir in vinegar. Bring to a boil.
- 4. Taste and add a few more drops of vinegar if necessary. Stir in coriander (if using). Makes 6 servings.
LoveSauces.co.uk has contributed to these popular cooking recipes:
Ingredients
- 400g Carrots sliced
- 200 ml Vegetable stock
- 10g Butter or 1tbsp oil
- 1 pinch Ginger powder
- 1 pinch Coriander powder
- 1 Orange (juiced)
- 1 Lemon juiced (fresh)
- 1 Avocado peeled and roughly diced
- Salt and pepper
Method
- 1.Peel carrots and slice thinly.
- 2.Heat butter in a pot and add sliced carrots. Stir fry for 2 minutes add vegetables stock and ginger and coriander. Add enough water to cover carrots. Bring to boil, then simmer until carrots are cooked for 15 minutes.
- 3.Liquidize carrots and add orange juice and lemon juice. Add enough water to make the right consistency season with salt and pepper.
- 4.Heat up carefully. Place chopped avocados in warmed up soup bowls and immediately poor over hot soup.
- 5.Sprinkle with some fleshly chopped coriander leaves if desired or just sprinkles with freshly grounded pepper.
Be the first to comment
Add comment