Carrot soup?
  Re: (...)
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.

  Re: Carrot soup? by piano226 (Have any of you seen...)
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

  • 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
  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.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Carrot soup? by labradors (Not sure about the m...)
MMmmm Rob, that does sound simple and satifying. Make a nice light lunch by itself eh?
Empress for Life
Empress for Life
  Re: Re: Carrot soup? by farnfam (MMmmm Rob, that does...)
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.
Don't wait too long to tell someone you love them.

  Re: Re: Carrot soup? by bjcotton (After they began let...)
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
-------- ------------ --------------------------------
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
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.

"CAH Splendid Soups & Spectacular Sides"
- - - - - - - - - - - - - - - - - - -
Don't wait too long to tell someone you love them.


Forum Jump:

Users browsing this thread: 1 Guest(s)