Sherried Carrot Soup Recipes

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SIMPLE CARROT SOUP



Simple Carrot Soup image

This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Provided by Lee Crowell

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

Time 1h10m

Yield 4

Number Of Ingredients 8

4 cups chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream

Steps:

  • Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
  • Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
  • Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
  • Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 16.4 g, Cholesterol 10.2 mg, Fat 3.1 g, Fiber 4.3 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 391 mg, Sugar 7.3 g

SHERRIED CARROTS



Sherried Carrots image

I don't remember where this recipe came from. I love to do vege's a bit different for dinner parties, and this one looks and tastes good.

Provided by Tansy1308

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 ounce butter
1/2 cup chicken stock
1/4 cup sherry wine
6 -8 carrots
1/4 cup sultana
salt and pepper
parsley, finely chopped

Steps:

  • Peel and slice carrots.
  • Melt butter with chicken stock and sherry.
  • Add carrots and sultanas.
  • Simmer approximately 10 minutes.
  • Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
  • Season to taste.
  • Sprinkle with chopped parsley before serving.

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