Pureed Carrot Soup Recipes

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CARROT SOUP



Carrot Soup image

This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.

Provided by Joan Carney

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

Yield 6

Number Of Ingredients 6

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

Steps:

  • In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
  • In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 22.8 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.5 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 849.4 mg, Sugar 10.8 g

PUREED CARROT SOUP



Pureed Carrot Soup image

A recipe that I had in one of my recipe boxes that I think my mom gave to me many years ago. I'm posting this so I have it handy to try.

Provided by mama smurf

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons cooking oil
1 -2 cup leek, chopped
1 garlic clove, minced
4 cups coarsely chopped carrots
1 large potato, coarsely chopped
4 -6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crouton, optionnal

Steps:

  • In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
  • Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
  • Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
  • Serve hot with croutons.

Nutrition Facts : Calories 245.2, Fat 7.4, SaturatedFat 1.2, Sodium 1192.3, Carbohydrate 36.6, Fiber 5.9, Sugar 7.3, Protein 9

PUREED CARROT SOUP



Pureed Carrot Soup image

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

Provided by Muddyboots

Categories     Medium Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 onion
2 lbs carrots
salt
1 teaspoon sugar
2 quarts chicken stock
6 tablespoons arborio rice
pepper
2 tablespoons fresh herbs

Steps:

  • Heat butter and oil . Mince onion and add to oil and butter cook until tender. Pare and slice carrots and add in pan with onion and cook adding 1/2 teaspoon salt. Cook this mixture covered stirring often about 10 minutes.Then add rice, stock( chicken, vegtable or water) 1 1/2 teaspoons salt , sugar bring to boil reduce heat to simmer cover and cook about 30 minutes until carrots are tender. Being very careful blend and then return to pot adding addtional seasoning as needed. Herbs chervil, mint, chives or parsley can be used as a garnish. For the herbs 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.

Nutrition Facts : Calories 402.7, Fat 12.7, SaturatedFat 4, Cholesterol 22, Sodium 864.6, Carbohydrate 57.1, Fiber 7.3, Sugar 20.1, Protein 15.7

PUREED CARROT SOUP



Pureed Carrot Soup image

This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

Steps:

  • Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
  • Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
  • Serve, garnishing each bowl with croutons and a sprinkle of herbs.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams

PUREED CARROT SOUP



Pureed Carrot Soup image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
1/4 cup finely chopped onion
1/2 teaspoon curry powder
2 cups finely chopped carrots
3 cups chicken broth
Salt and pepper
1 teaspoon grated orange rind
1/4 cup orange juice
Sour cream and finely sliced scallion or chives, for garnish

Steps:

  • Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.
  • Puree in food processor or blender with orange rind and juice.
  • Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.

PURéED CARROT



Puréed Carrot image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 5

Sauté 1 1/2 pounds trimmed and chopped carrot
1 peeled and chopped onion
2 tablespoons butter to soften
5 cups stock or water
Chopped parsley

Steps:

  • Sauté 1 1/2 pounds trimmed and chopped carrot and 1 peeled and chopped onion in 2 tablespoons butter to soften, about 5 minutes
  • Add 5 cups stock or water; boil, cover, lower the heat and simmer until carrot is tender, about 15 minutes.
  • Cool slightly, purée and refrigerate.
  • Garnish: Chopped parsley.

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