Crema De Zanahoria Cream Of Carrot Soup Recipes

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CREAMY CARROT SOUP



Creamy Carrot Soup image

When I serve this creamy carrot ginger soup, people are amazed by the bright color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 267 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 367mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Provided by Florence Fabricant

Categories     weekday, soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 cups sliced onions
5 cups coarsely chopped carrots
2 tablespoons butter
1/2 cup raw white rice
8 cups chicken stock
1 large carrot, scraped, for garnish
Salt and pepper to taste
1/2 cup sour cream or creme fraiche (optional)

Steps:

  • Saute onions and carrots in butter until tender, 7 to 8 minutes. Add rice and 4 cups stock. Cover and simmer until rice is very tender, 20 to 25 minutes.
  • Meanwhile, using vegetable peeler, shave carrot into 3-inch strips. Steam over 1/2 inch of water 2 to 3 minutes, or until tender.
  • Add remaining stock, salt and pepper. Cool slightly and puree. May be served either chilled or hot, garnished with carrot slivers and sour cream or creme fraiche if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 12 grams, TransFat 0 grams

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

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