Best 6 Best Carrot Soup Recipe Ever Recipes

GINGER CARROT SOUP

Steps:

• In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
• Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
• Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

PUREED CARROT SOUP

Steps:

• Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
• Serve, garnishing each bowl with croutons and a sprinkle of herbs.

THE BEST CARROT SOUP EVER!

Steps:

• Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
• Add the carrots and tomatoes. Saute 5 minutes.
• Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
• Puree. Return to pot.
• Add the milk and sour cream. Heat through, but DO NOT BOIL.
• YUM!

BEST CARROT SOUP

Steps:

• Sauté onion and garlic in butter for 5 minutes.
• Add carrots and potatoes; stir to coat with butter.
• Add chicken broth, water, salt, tarragon and pepper.
• Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
• Purée soup in batches in blender or food processor until smooth.
• Pour back into saucepan.
• Stir in milk.
• Heat and serve.

CARROT SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.

THE BEST VEGAN CARROT SOUP EVER

Steps:

• Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
• Puree soup in batches in a food processor or high-speed blender until smooth.
• Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.