Cream Of Carrot Soup Porkkanasosekeitto Recipes

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

CREAM OF CARROT SOUP (PORKKANASOSEKEITTO)

Steps:

• Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree.
• Heat the butter in a saucepan, add the flour, and stir until blended.
• Add the milk gradually, stirring constantly.
• Heat to the boiling point and simmer for 10 minutes.
• Add reserved stock, carrot puree, sugar, and pepper.
• Garnish each serving with parsley and a dash of nutmeg.

CREAM OF CARROT SOUP

Steps:

• Heat butter and 1/4 cup of stock in a large soup pot over medium-low heat, until butter is melted.
• Add onions, ginger, and curry powder and cover.
• Cook, stirring occasionally, until onions are softened but not browned.
• Add remaining stock, orange juice, and carrots.
• Bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes (or until carrots are tender).
• Puree soup.
• Return to pot, add cream or milk, black pepper, and season with salt to taste.
• Simmer until warmed through and serve.

CREAM OF CARROT SOUP

Steps:

• In a large pan, melt margarine. Sauté onion, garlic powder, parsley and seasoned salt.
• Add carrots and sauté on low heat for about 5 minutes.
• Stir in flour and blend real well.
• Add chicken broth, stirring constantly. Bring to boil stirring constantly.
• Then reduce heat and cover pot.
• Simmer for 30 minutes, stirring occasionally.
• In blender or food processor, purée the carrot mixture.
• Return mixture to pan and stir in the whipping cream.
• Heat till good and hot.
• Serve with French bread.
• YUM.

CREAM OF CARROT SOUP

Steps:

• In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
• Add carrots, potatoes, chicken broth, and ginger powder.
• Cover and cook on medium heat 30 minutes or until veggies are very tender.
• Remove from heat and let cool 15 minutes.
• Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
• Return to heat and add milk, rosemary, salt, and pepper.
• Cook over low heat until heated through, maybe 5 minutes or so.

CREAM OF CARROT SOUP

Steps:

• Put carrots and potatoes in saucepan and just cover with water (no Salt)Boil Potatoes and carrots until tender. Do not drain.
• Mash using hand blender,or kitchen blender.
• Add Cheez Whiz according to taste.
• Add half and half to taste.
• add fresh dill to taste.

CREAMY CARROT SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

CREAM OF CARROT SOUP WITH GINGER AND ROSEMARY

Steps:

• Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.