Carrot Basil Soup Recipes

AUTUMN CARROT BASIL SOUP

Steps:

• In a large heavy bottom soup pot, heat the olive oil on medium high heat. Add the onions and saute for 5 minutes.
• Add the carrots and continue to saute for an additional five minutes, stirring occasionally until the carrots are soft.
• Stir in the curry paste, salt, cinnamon, cumin, nutmeg, and cloves.
• Stir in the chicken broth, Asian coconut milk, and dry sherry.
• Bring the soup to boil and then turn down the heat to medium-low. Cover the pot and cook the soup for 20 minutes. Turn off the heat.
• Stir in the basil and place the lid back on.
• Allow the soup to cool for 10 minutes.
• Carefully transfer the soup to a blender. With the lid securely on and the vent slightly opened, puree the soup until smooth and the basil is un-noticable.
• Serve warm and garnish with a few drops of coconut milk and fresh basil leaves.

ROASTED CARROT AND TOMATO-BASIL SOUP

Steps:

• Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
• Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

LUSCIOUS CARROT TOMATO BASIL SOUP

Steps:

• Preheat the oven to 375 degrees.
• Line a baking sheet with parchment paper or foil.
• Place the tomatoes, carrots, shallots and garlic cloves on the baking sheet.
• Season them with alt, pepper, oregano and fresh thyme sprigs. Drizzle the olive oil over that and toss the veggies very well to swirl the seasonings and olive oil evenly to coat.
• Roast the veggies for 35-40 minutes until tender and slightly caramelized.
• Transfer the veggies into a blender along with the basil and add half the liquid you're using.
• Carefully blend the soup and puree till smooth. season the soup and blend it some more.
• Check the seasoning and consistency of the soup (add more liquid to thin it out).

QUICK CARROTS WITH GARLIC & BASIL

Steps:

• Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
• Drain and reserve 1/2 cup of liquid.
• Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
• Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
• Remove from the heat and stir in the basil.
• Serve hot.

CARROT SOUP WITH BASIL PESTO SWIRL

Steps:

• Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
• With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
• In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
• Add chicken broth and bring to boil.
• Cover, reduce heat and simmer to blend flavours, about 40 minutes.
• Ad nutmeg. Let cool slightly.
• Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
• (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
• When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.

CARROT BASIL SOUP

Steps:

• To julienne basil leaves; stack them on top of each other and roll the up lengthwise. Slice finely. Set aside.
• In a soup pot, melt the butter over medium heat and saute the onions for 3 minutes. Add the garlic and saute another minute.
• Add the broth, carrots and lemon pepper. Bring to a boil and then reduce heat and simmer for about 30 minutes, until carrots are very tender.
• Puree the soup in batches using a food processor or blender. Or use a hand held wand blender immersed directly into the soup.
• Return the soup to the pot, add the cream and 3 Tbsps of minced basil. Cook for 5 minutes. Taste test and add salt and pepper as needed.
• Ladle soup into 4 bowls. Garnish each with 1 Tbsp of sour cream, 1 Tbsp of toasted pine nuts and a pinch of julienne basil.