Best 4 Pureed Carrot Soup Recipes

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.

PUREED CARROT SOUP

Steps:

• Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.
• Puree in food processor or blender with orange rind and juice.
• Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

PUREED CARROT SOUP

Steps:

• In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
• Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
• Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
• Serve hot with croutons.

PUREED CARROT SOUP

Steps:

• 1. Heat 2 tablespoons butter in a saucepan.
• 2. Cook onions, covered until soft.
• 3. Stir in curry powder.
• 4. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender.
• 5. Season to taste with salt and pepper.
• 6. Puree in food processor or blender with orange rind and juice.
• 7. Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning.
• 8. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.