Creamless Creamy Carrot Soup With Herbs Recipes
CHILLED CARROT SOUP WITH GARDEN HERBS
This lovely summer soup has a rich, smooth texture even though it contains no cream. For a picnic, bring the cold soup in a thermos and the chives in a plastic bag, and then serve in sturdy ceramic bowls.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; saut é until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.
CREAMLESS CREAMY CARROT SOUP WITH HERBS
Blending this soup with a cooked potato gives it a creaminess that you will love sipping. This soup has a lovely color and a lovely taste as well. It can be served hot on a cold day or, if the day is hot, served cold; and because there is no cream in it , it counts only 130 calories per serving.
Provided by Lorraine of AZ
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
- Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
- (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
- To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
- Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.
Nutrition Facts : Calories 148.7, Fat 5.1, SaturatedFat 1, Cholesterol 2, Sodium 1008.7, Carbohydrate 19.4, Fiber 4, Sugar 7.9, Protein 7.4
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