Recipe For Carrot Soup Healthy

Carrot Ginger Soup Recipe Skinnytaste

WEBApr 3, 2018 · Stove Directions: In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are …

Rating: 4.8/5(61)
1. In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
2. Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.

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Carrot Soup EatingWell

WEBMay 1, 2024 · Directions. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring …

1. Heat 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.
2. Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

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Curried Carrot Soup {Healthy Vegan Soup}

WEBOct 14, 2021 · Add peanut butter and process to a smooth puree, adding the remaining 1/2 cup stock as needed so that it blends easily …

1. Heat oil in a large pot over medium heat. Stir in the onion, then sauté until the onion is softened and translucent but not brown, 8 to 12 minutes.
2. Stir in the curry powder, salt, cinnamon, nutmeg, and bay leaf. Add the carrots and apples. Stir over medium heat for 2 minutes, then add 3 1/2 cups stock. Bring the mixture to a low boil, then reduce the heat to low. Cover and simmer until the carrots and apples are tender, 20 to 25 minutes.
3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor or blender. Add peanut butter and process to a smooth puree, adding the remaining 1/2 cup stock as needed so that it blends easily (alternatively, you can use an immersion blender directly in the pot). Pour the puree back into the soup, then stir in the pepper. Serve hot, garnished with yogurt, peanuts, and cilantro.

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