Indulge in a tantalizing culinary journey with our exquisite Cranberry Carrot Soup, a delightful symphony of flavors that will warm your body and soul. This vibrant soup is a vibrant tapestry of sweet, tangy, and earthy notes, featuring tender carrots, tart cranberries, and a medley of aromatic spices. Savor the velvety texture as it glides down your palate, leaving a trail of lingering delight.
In this comprehensive guide, we present a delectable collection of Cranberry Carrot Soup recipes, each offering a unique twist on this classic dish. From the traditional version, brimming with the goodness of fresh cranberries and carrots, to innovative variations that incorporate a hint of ginger or a touch of maple syrup, there's a recipe here to suit every taste.
As you embark on this culinary adventure, you'll discover the secrets to creating a perfectly balanced Cranberry Carrot Soup. Learn how to select the ripest cranberries and the sweetest carrots, and master the art of simmering the soup until the vegetables are tender and the flavors have harmonized.
Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you every step of the way. Treat your loved ones to this exceptional soup, perfect for cozy dinners, festive gatherings, or simply as a comforting meal on a chilly day.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary expedition that will leave you craving more.
CRANBERRY-CARROT SOUP WITH GINGER
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 245 milligrams, Sugar 17 grams
CRANBERRY CARROT SOUP
Provided by Florence Fabricant
Categories easy, soups and stews, appetizer
Time 40m
Yield Eight servings
Number Of Ingredients 9
Steps:
- Peel and grate the carrots. Place them in a three to four quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree them. Return the carrots and cranberries to the saucepan, along with the reserved cooking liquid. Add the sugar, salt, nutmeg, lemon juice and pepper. Bring to a simmer.
- Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 17 grams
CRANBERRY SOUP
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
- Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
- Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 0 grams
CARROT SOUP WITH GINGER AND LEMON
This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.
Categories Soup/Stew Blender Ginger Thanksgiving Lunch Lemon Carrot Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 Servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
CRANBERRY BEAN AND KALE SOUP
Provided by Elaine Louie
Categories dinner, weekday, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the beans: Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On a large piece of cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes.
- For the soup: While beans cook, fill another large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.
- Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid.
- In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.
- Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired; broth should remain thin.
- To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 620 milligrams, Sugar 6 grams
INSTANT POT® CRANBERRY BEAN SOUP
Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta. Garnish with fresh parsley and/or Pecorino Romano cheese if desired.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
- Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
- Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 60.3 g, Cholesterol 11.4 mg, Fat 3.2 g, Fiber 18.2 g, Protein 20.9 g, SaturatedFat 0.7 g, Sodium 2100.7 mg, Sugar 5.4 g
Tips:
- To save time, use pre-shredded carrots or grate them in a food processor.
- If you don't have fresh cranberries, you can use frozen or dried cranberries. Just be sure to thaw them before using.
- You can add other vegetables to this soup, such as celery, parsnips, or sweet potatoes.
- If you want a creamier soup, you can add a cup of milk or cream before serving.
- This soup is also delicious served cold, so it's a great option for a summer lunch or dinner.
Conclusion:
This cranberry carrot soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of fruits and vegetables. With its vibrant color and sweet and tangy flavor, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this cranberry carrot soup a try. You won't be disappointed!
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