top 5 soup recipes carrot different kitchen Life Culture

vegetable and chervil soup



Ingredients

  • 1 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 large carrots, finely sliced
  • 3 celery ribs, sliced into 1⁄4in (1⁄2cm) pieces
  • 2 medium leeks, sliced into 3⁄4 in(1cm) chunks
  • salt and freshly ground white pepper
  • 1 large zucchini, halved lengthwise and cut into 1⁄4in (1⁄2cm) slices
  • 2 ripe tomatoes, quartered and coarsely chopped
  • sour cream
  • 1 tbsp chervil, finely chopped
  • crème fraîche, to serve (optional)

Directions

1. Melt the butter in a pan and cook the onion, garlic, carrots, celery,
and leeks for 5 minutes (do not allow them to color). Season with salt
and freshly ground white pepper.
2. Add 1 quart (1 liter) boiling water, the zucchini, and tomatoes (using
boiling water will reduce the cooking time and also keep the lively
colors).
Fast boil for another 5 minutes only it is vital that you do not spoil
the fresh, clean flavors of your vegetables by overcooking.
3. Whisk in the butter or sour cream and add the chervil. Taste
and correct the seasoning if required, and blend the soup if you would
like a finer texture. Pour into a large tureen and serve to your guests.
A spoon of crème fraîche would always be welcome.


widow’s soup


Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 large potato, chopped
  • 6oz (175g) cauliflower florets, quartered
  • 6oz (175g) carrots, sliced
  • 1 small lettuce head, shredded
  • 6oz (175g) shelled fresh peas or thawed frozen peas
  • 9oz (250g) tomatoes, peeled and coarselychopped, or half a 14oz (400g) can chopped tomatoes .
  • 1 1⁄2 tbsp tomato purée
  • 1 tsp sugar
  • 1 tsp red wine vinegar
  • salt and freshly ground black pepper
  • 6 eggs
  • 9oz (250g) ricotta cheese or firm younggoat cheese

Directions

1. Heat the oil in a large pan and cook the onion until soft, but not
colored. Add the potato, cauliflower, carrots, lettuce, and fresh peas,
if using. Stir, then add the tomatoes, tomato purée, sugar, vinegar, salt and
pepper, and enough water (or stock) to cover generously. Bring to a boil and
simmer until the vegetables are almost tender. If using thawed frozen peas,
add them now. Taste and adjust the seasoning.
2. Reduce the heat so that the surface of the water is barely simmering.
Break the eggs one at a time onto a saucer or ramekin, and slide them
into the soup. Poach the eggs until the white has just set, about 8–10 minutes.
3. Cut the cheese into 4–6 portions, according to the number of serving
bowls, and place one in each bowl. Carefully place one egg in each
bowl, and ladle the soup around the eggs and cheese before serving.

carrot soup with coconut and lemongrass


Ingredients

  • 2 tbsp vegetable oil or sunflower oil
  • 1 onion, chopped
  • 1 lemongrass stalk, trimmed and tough outer layer discarded
  • 2 garlic cloves, chopped
  • 2 tsp finely grated ginger
  • 1 tbsp red Thai curry paste
  • 1lb (450g) carrots, sliced
  • 1 quart (1 liter) hot vegetable stock
  • 3 kaffir lime leaves
  • 1 x 6oz (165ml) can coconut milk
  • salt and freshly ground black pepper
  • lime wedges, to serve

Directions

1. Heat the oil in a large saucepan, add the onion, and cook for 3–4 minutes
or until starting to soften. Meanwhile, finely chop the lemongrass, then
add to the pan along with the garlic and ginger, and cook for 2 minutes. Add
the curry paste and cook for 1 minute, stirring all the time, then add the
carrots and cook for 2 minutes. Pour in the stock, add the lime leaves, and
simmer for 20–25 minutes or until the carrots are tender.
2. Remove from the heat and take out and discard the lime leaves.
Pour in the coconut milk, then process in a blender or food processor
until smooth. The soup shouldn’t be too thick—dilute with more stock if
it is. Season to taste with salt, then serve with a grinding of black pepper
and lime wedges.

maple-roasted carrot and ginger soup


Ingredients

  • 4 1⁄2lb (2kg) carrots, cut roughly into little-finger-sized pieces
  • 2 onions, cut into eighths
  • 1 3⁄4in (4cm) piece of ginger, cut into matchsticks
  • 4 garlic cloves, peeled
  • 3 tbsp sunflower oil
  • 4 tbsp maple syrup
  • 1 1⁄2 quarts (1½ liters) chicken or vegetable stock
  • salt and freshly ground black pepper
  • a couple of squeezes of lemon juice (optional)
  • chopped lovage, to serve

Directions

1. Preheat the oven to 425°F (220°C). Place the carrots in a roasting pan
with onion, ginger, garlic, sunflower oil, and maple syrup. Mix
thoroughly with your hands, then smooth down lightly. Roast for about
45–60 minutes, turning occasionally, until the vegetables are very tender
and patched here and there with brown.
2. Cool slightly, then scrape into a blender, including as much of the
brown sticky residue at the bottom of the pan as you can scrape off.
Add half the stock and process until smooth, adding more stock if
necessary. You may need to do this in batches.
3. Pour into a saucepan and stir in the last of the stock, adding extra if
necessary to thin the soup. Season with salt and pepper and taste. Add
a couple of squeezes of lemon juice if you find the sweetness too intense.
Heat thoroughly just before serving, and sprinkle each bowlful with
chopped lovage or chives.

carrot and orange soup


Ingredients

  • 2 tsp extra-virgin olive oil or sunflower oil
  • 1 leek, sliced
  • 1lb 2oz (500g) carrots, sliced
  • 1 potato, about 4oz (115g), chopped
  • 1⁄2 tsp ground coriander
  • pinch of ground cumin
  • 1¼ cups orange juice
  • 2 cups vegetable or chicken stock
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 2 tbsp chopped cilantro, to garnish

Directions

1. Put the oil, leek, and carrots in a large saucepan and cook over low heat
for 5 minutes, stirring frequently, or until the leek has softened. Add the
potato, coriander, and cumin, then pour in the orange juice and stock. Add
the bay leaf and stir occasionally.
2.  Increase the heat, bring the soup to a boil, then lower the heat, cover,
and simmer for 40 minutes, or until the vegetables are very tender.
3.  Let the soup cool slightly, then transfer to a blender or food processor

and process until smooth, working in batches if necessary.
4.  Return to the saucepan and add a little extra stock or water if the soup
is too thick. Bring back to a simmer, then transfer to heated serving
bowls and sprinkle with chopped cilantro

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