Carrot Soup With Scallions Recipes

CREAMY ROASTED CARROT SOUP

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
• To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
• Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
• Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
• Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
• Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
• This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

CARROT AND SCALLION SALAD

Steps:

• In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
• Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.

CARROT SOUP WITH SCALLIONS

Steps:

• In large pot cook onion in butter over medium high heat. Add carrots and stock. Season with nutmeg, salt and pepper. Add rice and water. Simmer until carrots are soft and rice is done. Puree soup in half batches in a food processor or blender. Return to pot and season to taste. Return to a simmer for 10 minutes. Serve with scallions as a garnish.

CARROT + CARDAMOM SOUP (INSTANT POT OR STOVETOP)

Steps:

• Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you're using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
• Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
• Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
• If you're cooking on the stovetop, bring the soup to a boil over high heat. Turn down the heat to low and cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.
• If you're cooking in the Instant Pot, cancel the Sauté function. Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
• When the soup is finished cooking, stir in the coconut milk.
• Now it's time to blend the soup! You can transfer the soup in batches to a blender and process until smooth or or you can puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
• You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.