Ivory Carrot Soup With A Fine Dice Of Orange Carrots Recipes

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CARROT AND ORANGE SOUP - (SILVER PALATE) RECIPE - (3/5)



Carrot and Orange Soup - (Silver Palate) Recipe - (3/5) image

Provided by Maverick19

Number Of Ingredients 7

4 Tbsp sweet butter
2 cups finely chopped yellow onion
12 large carrots, 1 1/2-2 lbs, peeled and chopped
4 cups chicken stock *(you can substitute veggie stock)
1 cup fresh orange juice
salt and freshly ground black pepper, to taste
grated fresh orange zest to taste

Steps:

  • 1. Melt the butter in a pot. Add the onions, cover and cook over low heat until tender and lightly colored, about 25 minutes. 2. Add carrots and stock and bring to a boil. Reduce heat, cover and simmer until carrots are very tender, about 30 minutes. 3. Pour the soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. 4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until soup is of desired consistency. 5. Season to taste with salt and pepper. Add orange zest. Simmer until heated through. Serve immediately.

CARROT-ORANGE SOUP



Carrot-Orange Soup image

I like to make this soup as a starter when I have guests. It can easily be made in advance, but only add creme fraiche, orange juice, and orange zest right before serving.

Provided by Irmela

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup unsalted butter
4 cups peeled and sliced carrots
3 onions, chopped
1 (1/2 inch) piece minced fresh ginger root
2 teaspoons all-purpose flour
5 cups vegetable broth
sea salt and ground white pepper to taste
2 organic oranges
6 tablespoons creme fraiche
1 tablespoon chopped pistachio nuts

Steps:

  • Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
  • Puree carrot soup with an immersion blender until smooth.
  • Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
  • Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 26 g, Cholesterol 40.7 mg, Fat 14.6 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 514.6 mg, Sugar 13.1 g

IVORY CARROT SOUP WITH A FINE DICE OF ORANGE CARROTS



Ivory Carrot Soup with a Fine Dice of Orange Carrots image

What happens if you make a carrot soup with just white carrots? Will people get the carrot taste if the soup isn't orange? Although the carrot flavor is full there, garnishing the soup with carrot greens and finely diced orange and yellow carrots locks the flavor in more firmly. This is an extremely simple soup, intentionally so to underscore the purity of color and flavor. Try making it with pale yellow carrots, too.

Provided by Deborah Madison

Yield For 4 to 6

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1 onion, thinly sliced
1 pound white carrots, scrubbed and thinly sliced
1 tablespoon raw white rice
Sea salt
1/2 teaspoon sugar
1 thyme sprig
4 cups water or light chicken stock
Few tablespoons finely diced orange carrots and/or other colored carrots
Freshly ground pepper
About 1 tablespoon minced fine green carrot tops

Steps:

  • Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.
  • While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.
  • When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.
  • Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.

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