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Carrot soup? - Printable Version

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Carrot soup? - piano226 - 06-25-2008

Have any of you seen recently a recipe of cream of carrot soup? I could have sworn I saw it recently at C@H...but now...cannot find it.

Thanks

Re: Carrot soup? - labradors - 06-25-2008

Not sure about the magazine, but there is local classified-advertising paper (sort of a small version of the Pennysaver, et al) that appears on our doorsteps once a week. A couple of years ago, they printed this simple recipe that was actually pretty good (of course, I have translated it into English):

Crema de Zanahoria (Cream of Carrot Soup)
Makes 4 servings

INGREDIENTS:
  • 1 Lb Carrots, peeled, and chopped into even chunks
  • 2 t Chicken broth (or more, for puréeing the carrots)
  • 3 T Butter
  • 1/2 Onion, cut into segments
  • 1 Chile poblano, cut into strips
  • 1 C Heavy cream
  • Salt and Pepper to taste
  • Watercress and saltine crackers to garnish
  • PERSONAL NOTE: I also suggest one or both of the following:
  • Thyme to taste
  • Tabasco (or other hot sauce) to taste
INSTRUCTIONS:
  1. Boil the carrots until soft.
  2. Purée the carrots in a blender, along with the chicken broth.
  3. Use more broth to make a thinner soup, less for thicker.
  4. In a small pot, melt the butter, then sauté the chile and onions until the onions are translucent.
  5. Stir in the puréed carrots.
  6. Allow to cook for a bit, then add the cream (and the thyme and/or Tabasco, if desired), cook a little more, then adjust the seasoning.
  7. Garnish with watercress leaves and serve with saltine crackers. (Interestingly, the recipe actually says, "Serve with crackers browned in butter.")


P.S.: I have commented, before, on the size of the carrots here. Well, when I was in the store the other day, I saw one carrot there that was THREE INCHES thick at its thickest point, so I put it onto the scale to check it out. It was two and a half POUNDS - just ONE carrot! Again, the funny thing is: even though these are gigantic carrots, they are delicious.

Re: Carrot soup? - farnfam - 06-25-2008

MMmmm Rob, that does sound simple and satifying. Make a nice light lunch by itself eh?
Cis
Empress for Life

Re: Carrot soup? - bjcotton - 07-02-2008

After they began letting me have something to eat at the VA Hospital the first thing they offered me was Cream of Carrot soup. I thought, "Oh boy, this sounds delish...NOT!" Surprisingly it was delicious. I decided to make my own, but haven't yet.

Re: Carrot soup? - bjcotton - 07-02-2008

Here is one I found that if you modify [or not] sounds really good:


* Exported from MasterCook *

Gingered Carrot Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Soups-Stocks-Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE SOUP
2 tablespoons unsalted butter
1 cup leeks -- sliced and rinsed
1 tablespoon ginger -- minced
1 teaspoon garlic -- minced
1 pound carrots, peeled -- thinly sliced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup dry white wine
3 cups chicken broth
1 tablespoon fresh lemon juice
FOR THE TANGY CREAM
1/2 cup heavy cream
1/2 cup sour cream
salt -- to taste

Saute leeks in butter in a large pot over medium-high heat about 3 minutes, or until soft. Add ginger and garlic, and cook 1 minute.

Stir in carrots, sugar, salt, and cayenne; saute 1 minute.

Deglaze with wine and reduce until nearly evaporated, then stir in the broth and bring soup to a boil. Reduce heat and simmer 5 minutes, or until carrots are soft. Puree with a hand blender.

Finish soup with lemon juice.

Whip cream to soft peeks in a bowl, then fold in the sour cream and salt. Dollop onto servings of soup.

Source:
"CAH Splendid Soups & Spectacular Sides"
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