Carrot And Carrot Juice Soup Recipes

CARROT SOUP

Steps:

• In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
• In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

CARROT SOUP

Steps:

• Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

CARROT CAKE WITH CARROT JUICE

Steps:

• For the Icing; Beat cream cheese until smooth and add butter to cream cheese.
• Add sugar and Vanilla to mixture and beat until smooth.
• Preheat oven to 350°.
• Grease a 9 x 13-inch pan with butter.
• For the Cake; Beat eggs until frothy and add sugar to eggs gradually, beating until light.
• Add oil, juice and vanilla, and beat until mixed.
• Sift flour, baking powder, soda, cinnamon and salt and add to mixture.
• Combine carrots and walnuts, add to mixture, and mix well.
• Pour mixture into prepared pan.
• Bake for 50 minutes or until done.
• Top with Icing.

CARROT AND CARROT JUICE SOUP

Steps:

• Melt the butter in a saucepan. Add the shallots and gently saute until soft. Add the carrots and pour over the juice. Season with salt and simmer until the carrots are very soft. Puree in a blender. Taste and adjust the seasonings with salt and lemon juice. Serve warm or cold with a garnish of chopped fresh chervil.