does any1 have a recipe for cream of carrot soup?

Answer 1

4 tablespoons [60 mL] butter
1 onion, chopped
4 carrots, sliced
1 celery stalk with leaves, chopped
2 medium-size potatoes, peeled and diced
2 parsley sprigs, minced
5 cups [1.25 L] chicken broth
1 cup [250 mL] heavy cream
Salt and pepper, to taste
Melt butter into a large casserole.
Add chopped onion, carrot slices and chopped celery.
Cook for 10 to 15 minutes, stirring occasionally.
Stir in potato dices and minced parsley.
Pour in chicken broth.
Cook, partly covered, until potatoes are tender, for about 20 minutes.
Puree mixture into a blender or a food processor, until smooth.
Pour mixture back into casserole.
Stir in cream; salt and pepper.
Reheat, without boiling.
Serve hot, or refrigerate and serve cold

Answer 2

I make a potatoe soup with carrots in it that is really good. I guess you could leave the potatoes out and just use carrots but everyone loves it the way it is.
Boil cut up potatoes in just enough water to cover them, with a cut up onion and salt to taste. When potatoes are tender, add 1-2 cups of grated carrots, 1 can of cream of mushroom soup, enough milk to make it the right consistancy and a half a lb. of velveeta cheese and a heaping tsp. of minced garlic and coarse pepper to taste. Let it cook on simmer until carrots are tender. Enjoy and this is good for company coming with crusty bread on the side.

Answer 3

Cream of Carrot Soup with Fresh Ginger
Recipe courtesy Bob Blumer, Surreal gourmet
Show: The Surreal Gourmet
Episode: Winter Warm up

Difficulty: Easy
Prep Time: 25 minutes
Inactive Prep Time: 1 minute
Cook Time: 50 minutes
Yield: 4 servings, with plenty of left over

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
4 tablespoons butter
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pint heavy cream (optional)

In a large pot, bring stock to a boil.

While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).

In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.

Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.

Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
Add salt and pepper.

To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.

Answer 4

CREAM OF CARROT-CHEDDAR SOUP

2 tbsp. butter
1/2 c. finely chopped onion
1 lb. carrots (8-10), shredded
1 lb. potatoes (3-5), shredded
6 c. broth, vegetables or chicken
1/2 tsp. thyme
1 bay leaf
Salt & pepper to taste
1 1/2 c. milk (may use part cream)
1-2 c. cheddar cheese, shredded

Saute onion in butter in large soup pot. Add all but milk and cheese and simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over.

Answer 5

Creamy Carrot Soup

Prep Time:10 MinutesCook Time:35 MinutesReady In:45 MinutesServings:3 (change)

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INGREDIENTS:
1 tablespoon butter
1 cup diced carrots
1/4 cup chopped onion
1/2 teaspoon grated fresh ginger root
1/4 cup cubed potatoes
2 cups vegetable broth
2 1/2 tablespoons chopped fresh dill
1/4 cup heavy cream
salt and pepper to taste

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DIRECTIONS:
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.

Answer 6

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