Carrot Soup With Crispy Sage Recipes

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GINGERED CARROT SOUP WITH SAGE



Gingered Carrot Soup With Sage image

From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.

Provided by gourmetmomma

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs carrots, peeled and trimmed
olive oil
2 small onions, diced
3 garlic, cloved minced
1 tablespoon grated gingerroot
14 -16 ounces chicken stock
kosher salt
pepper
6 -12 fresh sage leaves
2 tablespoons butter
1 teaspoon sugar
1/2 lemon, juice of

Steps:

  • Slice the carrots in half lengthwise and then into 2 inch chunks.
  • Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
  • Turn the heat down, add the garlic and continue cooking another 5 minutes.
  • Add the ginger and cook another minute or two.
  • Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
  • Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
  • Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
  • Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
  • This can be made up to 2 days in advance. Garnish with fresh sage leaves.

Nutrition Facts : Calories 178.2, Fat 5.2, SaturatedFat 2.7, Cholesterol 12.2, Sodium 239, Carbohydrate 30.1, Fiber 5.3, Sugar 10.3, Protein 5.3

BRAISED CARROTS WITH CRISP SAGE



Braised Carrots with Crisp Sage image

Provided by Lynne Rossetto Kasper

Categories     Herb     Onion     Vegetable     Side     Braise     Fry     Quick & Easy     Carrot     Spring     Sage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

CARROT SOUP



Carrot Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 4 to 6 first course servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
8 cups chicken broth, homemade or low-sodium canned
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper to taste

Steps:

  • Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
  • Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
  • Working in batches, transfer the carrot mixture to a blender and puree until smooth.
  • Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.

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