Creamy Carrot Soup Low Fat Recipes

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

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.

CREAMY CARROT SOUP

Steps:

• Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
• Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.

CREAMY CARROT SOUP (LOW FAT)

Steps:

• Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
• Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
• Puree soup, in batches, in blender or food processor until smooth.
• Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
• Ladle into bowls.
• Garnish with dollop of plain nonfat yogurt.

CREAMY CARROT SOUP

Steps:

• Heat the oil in a heavy 4-quart saucepan over medium-high heat.
• Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
• Stir in the carrots and cook, stirring another 2 to 3 minutes.
• Add the rice and broth and season with sea salt to taste.
• Bring to a boil, partially cover the saucepan, and reduce the heat to medium-low.
• Simmer the soup until the rice is soft and the carrots are tender when pierced with a sharp knife, 25 to 30 minutes.
• Transfer the soup to a food processor or blender; process until smooth.
• Scrape down the sides and process a few more seconds.
• Return the soup to the saucepan.
• Season with sea salt and pepper to taste. Reheat before serving. Garnish with green onions or chives.
• For Vegetarian/Vegan use only the vegetable broth.