Golden Carrot Soup Recipes

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GOLDEN CARROT SOUP



Golden Carrot Soup image

Make and share this Golden Carrot Soup recipe from Food.com.

Provided by Sara 76

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
5 large carrots, diced
1 large onion, chopped
2 garlic cloves, crushed
3 bay leaves
5 cups chicken stock
pepper
parsley

Steps:

  • Heat oil in a large saucepan.
  • add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
  • Put the stock in another saucepan and bring to the boil.
  • Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
  • Remove the pan from the heat and remove the bay leaves.
  • allow the soup to cool a little, then transfer to a blender and puree until smooth.
  • Season with pepper.
  • If the soup is too thick, add some extra stock.
  • serve garnished with parsley.

Nutrition Facts : Calories 148, Fat 7.1, SaturatedFat 1.3, Cholesterol 6, Sodium 328.7, Carbohydrate 15.5, Fiber 2.1, Sugar 7.1, Protein 5.9

GOLDEN CARROT POTATO SOUP



Golden Carrot Potato Soup image

A creamy sour cream potato soup my grandmother found on a label many years ago. My family has been eating this for over 50 years. A very warm and simple soup, but very flavorful. Great with a crusty loaf of bread.

Provided by Wugfun

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 russet potatoes, peeled and cubed
4 carrots, peeled and grated
1 onion, diced
2 cups water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 cup sour cream
chives, chopped (optional)

Steps:

  • Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
  • Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
  • Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
  • Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
  • Serve immediately, with dollops of reserved sour cream and chives.

Nutrition Facts : Calories 365.7, Fat 14.8, SaturatedFat 9, Cholesterol 34, Sodium 595, Carbohydrate 51.4, Fiber 6.8, Sugar 5.9, Protein 9.1

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