Carrot soup is a delicious, nutritious meal that can be easily prepared at home. The addition of garlic scapes adds a unique flavor and aroma that will tantalize your taste buds. With the right recipe, you can create a creamy, flavorful carrot soup that the whole family will love. In this article, we'll provide you with a step-by-step guide to making the perfect carrot soup with garlic scapes, including tips on selecting the freshest ingredients and achieving the perfect consistency.
Let's cook with our recipes!
CARROT SOUP WITH GARLIC SCAPES
A delicious carrot soup with garlic scapes is perfect for cold autumn days.
Provided by Zarina
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a medium saucepan. Add garlic scapes, shallot, and ginger. Cook and stir until fragrant, 3 to 5 minutes. Add carrots and stir to coat; cook for 3 to 5 minutes. Sprinkle cumin, cinnamon, and pepper over carrots and mix well. Cook until carrots have softened, 3 to 5 minutes more.
- Pour vegetable broth into the saucepan and bring to a boil. Reduce heat and let simmer, 15 to 20 minutes. Remove from heat and let cool for 5 to 10 minutes.
- Blend soup using an immersion blender or an electric blender until smooth. Season with salt to taste.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 15.1 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 474 mg, Sugar 6 g
ROASTED CARROT & GARLIC SOUP
This soup is simple yet surprisingly complex in flavor. The roasted garlic adds depth and the cumin gives it a surprising tingle. Plus the ingredients are pocketbook friendly!
Provided by Steph S
Categories Low Protein
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 300 degrees.
- To prepare garlic, cut off the top third of the head. Drizzle with 1 T olive oil and then wrap tightly with aluminum foil. Roast in oven 45min to an hour until very soft.
- Place sliced carrots in a baking pan large enough so they sit in a single layer. Drizzle the remaining oil on them and stir so that they are covered. Put the pan of carrots in the oven with the garlic. Give them a stir every 20 minutes or so to prevent sticking.
- While carrots and garlic are roasting, heat butter in a large skillet over medium low heat. Saute onions for about 15 minutes stirring occasionally til soft and translucent. Turn off the heat while you wait for the carrots to finish roasting.
- Once garlic is soft, remove from oven, unwrap the foil, and set aside to cool.
- Turn up the oven to 350 and continue roasting carrots for 15 more minutes.
- Now put your carrots in the pan with the onions and add 2 cups of stock. Bring to a simmer over medium heat and simmer for about 15 minutes.
- While this simmers carefully squeeze out the bulbs of garlic and place them in a blender. They should pop right out.
- Add carrot and onion mixture to the blender as well and blend until smooth.
- Pour soup back into the skillet and gently heat to a simmer, adding more stock as needed to reach the consistency you want. Now add your cumin and salt, tasting to see if more is needed.
- Ladle into bowls, top with a dollop of sour cream and enjoy!
GARLIC SCAPE SOUP
I haven't tried this yet because it's been too hot for soup, and I haven't had enough garlic scapes at any one time to make it! It sounds yummy though. The recipe did not give cooking times, so I'll have to let you know once I make it.
Provided by Sonata
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute the garlic scapes and onion in olive oil over medium heat until soft. Add the thyme at the end.
- In food processor puree the vegetables and add chicken stock as needed to make a smooth paste.
- In saucepan heat the vegetable mixture and add remaining chicken broth.
- Bring to a simmer and add the cream.
- Season as needed.
Nutrition Facts : Calories 244.9, Fat 22.9, SaturatedFat 12.3, Cholesterol 66.3, Sodium 593.6, Carbohydrate 5.3, Fiber 0.4, Sugar 1.8, Protein 5.2
CARROT SOUP
This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 217 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 589mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 7g protein.
CREAMY CARROT SOUP
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
- Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
- Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium
ROASTED CARROT SOUP
This is one of my favorite soups, from a Food52 community member. It's done in about 30 minutes: silky, complex, nutritious, and perfect either as a first course or as a meal in itself. Roasting the carrots and infusing the broth with ginger and thyme are the secrets to giving the soup a sweet, earthy depth. Use a quality vegetable stock-since there are so few ingredients here, each one really counts.
Provided by Amanda Hesser and Merrill Stubbs
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
- Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
- Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
- Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
- Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose fresh, tender carrots: Look for carrots that are smooth, brightly colored, and free of blemishes. Avoid carrots that are limp or have cracks or bruises.
- Use a variety of carrots: For a more flavorful soup, use a mix of different types of carrots, such as orange, yellow, and purple carrots.
- Roast the carrots before adding them to the soup: Roasting the carrots intensifies their flavor and gives them a slightly caramelized taste.
- Don't overcook the soup: Carrot soup is best when it is slightly chunky. Overcooking the soup will make it mushy.
- Season the soup to taste: Use salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Garnish the soup with fresh herbs: Fresh herbs, such as parsley, cilantro, or chives, add a pop of color and flavor to carrot soup.
Conclusion:
Carrot soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover carrots. With its simple ingredients and easy-to-follow instructions, this carrot soup recipe is sure to become a family favorite. So next time you're looking for a comforting and nutritious soup, give this carrot soup recipe a try. You won't be disappointed!
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