How to make carrot soup?

Question

I want to make a carrot soup without using cream. Does anyone want to share some recipes? Thanks

Answer 1

Carrot Soup with Orange and Ginger
Adapted from Williams-Sonoma Collection

3 Tbs. olive oil
2 leeks, including tender green portions, thinly sliced
6 carrots, about 1 lb. total, peeled and thinly sliced
1 red potato, about 1/2 lb., peeled and coarsely diced
1 1/2 tsp. peeled and minced or grated fresh ginger
5 cups chicken or vegetable stock
1/2 cup fresh orange juice
2 tsp. grated orange zest
Salt and freshly ground white pepper, to taste
Thin orange slices for garnish (optional)
Fresh mint sprigs for garnish (optional)

In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more. Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat. In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint. Serves 4 to 6.

Serving Tip: For an alternative garnish, top the soup with fried ginger. Peel a 5-inch piece of ginger and slice it into a very fine julienne. In a small fry pan over medium-high heat, pour in vegetable oil to a depth of about 1/2 inch. When the oil is hot, fry the julienned ginger until crisp and golden brown, 20 to 30 seconds. Using a skimmer, transfer the ginger to a paper towel-lined plate or tray. When cool, divide the ginger into 4 to 6 portions and use to garnish each serving of soup.

Answer 2

Saute some onion in butter until soft. Add a small amount of flour, stir and cook mixture for a couple of minutes (it will be thick). Add milk a little at a time so the onion flour mixture is absorbed in the milk (if you use hot milk, you will cook the soup much faster). Add peeled and diced carrots, and salt. At this time you may add a tiny tiny bit of sage and or marjoram if you wish; if not, the soup will still be absolutely fabulous. After the soup reaches a simmer, keep it at a simmer with the lid on for at least half an hour. Puree in a blender.

TIP: If you want an even lighter soup, substitute half the milk with water, but do not be exceedingly stingy with butter in the beginning because the flavor of the onions will come through the best if there is adequate butter. Use your best judgment.

Answer 3

Carrot Soup

1 lb. Carrots, thinly sliced
1 onion, thinly chopped
1 leek, thinly chopped
2 pints chicken stock
5 ounce natural yogurt
safflower oil
fresh chives for garnishing

Heat the oil in a saucepan and sweat the onion and the leek.
Cover the pan and continue cooking on a low heat for 5 minutes.
Add the carrots to the pan and continue sweating for 5 minutes or until all the vegetables have softened.
Bring the stock to the boil , add to the vegetables and simmer for 10 minutes.
Liquidize in a blender or food processor.
Snip the fresh chives with a kitchen scissors and place in a warmed soup bowl.
Add two thirds of the yogurt and mix well.
Pour the soup into the bowl and swirl the remaining yogurt on top, then serve.



Carrot Soup Indienne

8 cups water
6 large carrots, peeled and chopped
3 medium potatoes, peeled and diced
3 large celery stalks, including leaves, chopped
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon crushed coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3 teaspoon curry powder
2-1/2 cups whole milk, homogenized
8 tablespoon instant potato flakes

In a large cooking pot, add water and bring to a boil. Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil. Reduce heat, cover and simmer for 1/2 hour or until carrots are tender. Remove from heat and let cool slightly, about 5 minutes. Puree' soup in blender or food processor in batches until smooth. Return pureed soup to pot, add soy sauce, coriander, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk and return to boil. Add instant potato flakes and stir in well. Reduce heat and cook for 5 minutes longer, stirring occasionally. Adjust seasonings to taste. Serve hot.

Answer 4

Total found # 984 sections of copycat recipes...

Title: Recipe: Wonderful Carrot Soup

Board: Daily Recipe Swap at Recipelink.com
From: Chat Room 12-13-2000
To: Recipe: Letter W Recipes (23)
MSG ID: 312631

recipelink.com Chat Room Recipe Swap – 2000-12-12
From: calliope,.NY

CALLIOPE’S...Wonderful ̶i;Curl Your Teeth̶i;...CARROT SOUP
this makes alot!

2-48-oz.cans...chicken stock, or 1-can and another equal amount, of water
5-lb. carrots, peeled and rough chopped
2-3 yellow onions, rough chopped...the more onion you use, the less “cream̶i;
you will need...and onion is..SOOOO good for you!
garlic cloves, chopped...to your t ste...I like GOBS..its good for you!
2-Bay leaves...REMOVED, before puree-ing!!! Bay leaf can be very dangerous!

ground cloves
marjoram
basil
thyme
salt and pepper
dashes of cayenne
grating of fresh nutmeg
lemon juice
*All the above spices and herbs should be to your t ste
1-cup cashews...or to sted almonds
2-cups cooked...brown, or brown/wild rice mix.

buttermilk, yogurt, milk, cream, sour cream...whichever you choose.....even in combination...and to your t ste...added at the very end! I use buttermilk.

I like to puree this soup, thoroughly...adding only the cooked rice, parsley
and “cream̶i; ingredients at the very end...do NOT allow it to boil, once you have!
*NOTE...you could make this soup using butternut squash or acorn squash or pumpkin instead, if you like. You might also try using fresh gingeroot too for a change.

This is such a nice light meal when served with cheese to sts made with Asiago cheese and a salad. Or serve it with the Swiss chard Casserole...or the Spinach Cakes with mustard sauce.

Answer 5

1 pound baby carrots
3 cups nonfat chicken broth
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
Reduced-fat sour cream, for garnish

Place carrots and 1 tablespoon water in microwave-safe pie plate. Cover with plastic wrap; vent 1 corner. Microwave on high power for 10 minutes. Transfer carrots to blender. Add chicken broth, salt, ginger and pepper. Blend until smooth. Serve warm with dollop of reduced-fat sour cream on each serving

Answer 6

CARROT SOUP

4 lb. carrots, cut in pieces
1 lg. leek or 2 onions
Salt

Cover with water and cook until soft. Blend when cooled to make puree. Use water that they were cooked in. Put back on the stove and season with nutmeg, salt, pepper to taste. Add half & half and milk to make soup consistency. Do not boil after adding milk, serve with croutons. To freeze - do not add milk or cream.




CREAMY CARROT SOUP

2 tbsp. butter
1/4 c. onion, chopped
1 rib celery, chopped
2 c. carrots, pared & sliced
2 c. chicken broth
1 c. skim milk
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. pepper

Melt butter in a saucepan. Add onion and celery. Cook until tender. Add carrots and cook for 5 minutes. Add broth, bring to a boil. Cover and cook over medium heat for 20 minutes or until carrots are tender. Puree in electric blender. Pour into saucepan; add milk, salt, nutmeg and pepper. Simmer 5 to 10 minutes. Don't boil. Serves 6.


Your Welcome !! Enjoy !!!

Answer 7

A delightful carrot soup of my making. Wash, nice small carrots, about two cups. puree in the blender. Dice another cup of carrots . Add coconut milk, about a cup and simmer. Season to taste.
For an added touch , puree another two cups of carrots and add a bit of flour to stiffen into a thick batter. Pour onto a hot griddle or skillet for nice carot cakes. If you want you can add chopped onions and other herbs.
Beta carotene helps reduce the risk of cancer and everyone should eat more yellow vegetables.
For more ideas, perhaps more to your liking than mine, go to epicurious.com They have wonderful , tested recipes on about anything you can think of. And it is free and easy to use.

Answer 8

I would just cook baby carrots in veggie broth until tender and serve with the broth.

Answer 9

1)cut some carrots
2)bland the carrots
3)and put some salt

wallah...enjoy ya meal

Answer 10

well I'm no pro chef but i think that you could use different oils in it like from chicken or turkey!?!