Carrotleeksoup Recipes

CURRIED CARROT SOUP

Curried Carrot Soup image

Provided by Rachael Ray : Food Network

Time 25m

Yield Up to 6 (1 1/2 cup) servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces

Steps:

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

LEEK AND CARROT SOUP

Leek and Carrot Soup image

The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)

Provided by PetsRus

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

14 -16 ounces leeks, washed,cleaned and cut up in 1 inch pieces
12 ounces carrots, cleaned and cut op in slices
1 liter vegetable stock or 1 liter chicken stock, cubes or home made
1 bay leaf
salt & freshly ground black pepper
1/2 cup of semi skim milk
single cream, to serve (optional)
chopped parsley, to serve (optional)

Steps:

Bring your stock to the boil, add the leeks, carrots and bay leaf.
Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

CREAMY POTATO, CARROT, AND LEEK SOUP

Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

Steps:

Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

CARROT LEEK SOUP

Carrot Leek Soup image

The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 medium leek, thinly sliced
4 teaspoons reduced-fat margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fat-free milk
1/8 teaspoon pepper

Steps:

In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

BEST CARROT SOUP

Best Carrot Soup image

This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce.

Provided by kalla

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter, melted
1 medium onion, chopped
1 clove garlic, chopped
1 cup carrot, sliced
1 potato, peeled and diced
1 (10 ounce) can chicken broth
1 3/4 cups water
3/4 teaspoon salt
1/2 teaspoon dried tarragon leaves
1/4 teaspoon white pepper
1 cup milk

Steps:

Sauté onion and garlic in butter for 5 minutes.
Add carrots and potatoes; stir to coat with butter.
Add chicken broth, water, salt, tarragon and pepper.
Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
Purée soup in batches in blender or food processor until smooth.
Pour back into saucepan.
Stir in milk.
Heat and serve.

Nutrition Facts : Calories 169.1, Fat 8.6, SaturatedFat 5.2, Cholesterol 23.8, Sodium 779.6, Carbohydrate 18.5, Fiber 2.6, Sugar 3.3, Protein 5.4

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