WEBAdd minced onion, sliced carrots and grated ginger and saute this for about 3 minutes, stirring so that the ginger does not get burnt. Pour in vegetable stock, season with a pinch of salt and cover with lid. Bring to a boil. Reduce the heat to low and simmer covered until the carrots are tender (about 20 minutes).
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WEBHeat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in carrots. Add water and broth; bring to a lively simmer over high heat.
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WEBPreheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos). Place the carrots on the baking sheet.
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WEBDrain the carrots, reserving some of the liquid. Set aside. In a separate saucepan over medium-high heat, whisk together flour, pepper, nutmeg and milk. Cook, stirring constantly, until the white sauce thickens. In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency.
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WEBAdd broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
WEBAdd the broth and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the carrots are super tender. Turn off the heat and stir in the coconut milk. Using an immersion blender, blend the soup until super smooth.
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WEBMelt butter over medium heat in a Dutch oven or medium heavy-bottomed pot. Add carrots, potato, onion, and celery. Sauté, stirring occasionally, until onion and celery have softened, about 3 minutes. Stir in the garlic until fragrant, about 20 seconds.
WEBFinely chop 2 to 4 fresh dill sprigs until you have 1 tablespoon, plus more for garnish if desired. Juice 1 medium lemon until you have 2 tablespoons. Melt 3 tablespoons unsalted butter in a Dutch oven over medium-high heat until melted. Add the carrot mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper.
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WEBBe enticed by the smooth, orange complexion of this, the Best Carrot Soup, 4 cups low-sodium vegetable broth; 1/2 cup half-and-half (optional) 1/2 tsp salt; freshly ground black pepper (to taste) Recipe The Best Carrot Soup. 5 from 1 vote. Print. Rate. Serves: 8 servings. Prep: 10 minutes minutes.
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WEBSimmer for 10 minutes or until carrots break apart with a fork. 5. Carefully transfer soup contents into a blender. Add the salt and pepper. Cover and blend, starting on low speed, and increase slowly until the highest speed is reached. Blend until smooth and creamy; no more than 3 minutes. Ready to serve!
WEBAdd onion, garlic, chopped bell peppers, and low-sodium broth, then set it and forget it. A few hours later, everything will be beautifully soft and blended. Garnish with fresh cilantro and a squeeze of zesty lime right before serving to really impress guests (or hungry family members!). 7. Watermelon Soup.
WEBSodium: 52mg. 3. Fresh Green Soup. Source: amummytoo.co.uk. This nourishing soup contains green veggies, lots of flavor, and a wonderful creamy texture. Spinach and frozen peas deliver a vibrant green color to your soup. Green onions and garlic provide an aromatic depth of flavor, and potato helps thicken it.
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WEBPreheat your oven to 425°F. Brush a sheet pan with olive oil. Roast the carrots. Trim off the tops and peel 3 pounds of carrots. Arrange the carrots on the prepared sheet pan and season lightly with salt and pepper. Drizzle generously with olive oil, …
WEBCook up a pot of soup! This low-sodium soup recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread. 04 of 21. In this vegan carrot soup, harissa adds a hint of heat, which is beautifully balanced by the sweetness of the carrots and the
WEBDirections. Preheat oven to 400 degrees F. In a large bowl, combine the carrot pieces, the onion, garlic, and ginger. Drizzle with olive oil; toss to coat. Arrange vegetables in a single layer on a 15x10x1-inch baking pan. Bake 50 to 60 …
WEBBring to a boil, then reduce the heat to a low simmer, cover, and simmer until carrots are tender, about 20 minutes. Puree soup until smooth, either using an immersion blender or by transferring soup to a blender and then returning it to the pot. Stir in the coconut milk. Season with salt and pepper to taste.
WEBLet cool completely. Add cooled roasted vegetables/cashews to a high-speed blender and add 4 cups of the vegetable broth. Or, blend in small batches; 1 cup roasted vegetables and 1 cup vegetable broth at a time. Blend until smooth. Transfer to a soup pot, and add the additional 2 cups of vegetable broth.