Best 2 Golden Carrot Soup Recipes

Indulge in a culinary journey with Golden Carrot Soup, a symphony of flavors that will tantalize your taste buds. This creamy and vibrant soup is a celebration of carrots, roasted to perfection and blended with a medley of aromatic spices, creating a velvety smooth and richly flavored broth. Accompanying this delectable soup are an array of irresistible recipes that elevate the experience to new heights. From the classic Grilled Cheese Sandwich, a timeless companion that adds a touch of nostalgia, to the sophisticated Roasted Vegetable Skewers, a vibrant and colorful addition that brings a burst of fresh flavors. And for those with a sweet tooth, the tempting Carrot Cake Muffins offer a delightful finish, combining the comforting taste of carrot cake with the convenience of muffin form. With its vibrant color and irresistible taste, Golden Carrot Soup is not just a meal, but an experience to savor and share.

Let's cook with our recipes!

GOLDEN CARROT SOUP

Golden Carrot Soup image

"This is a great-tasting soup to make on a chilly day," observes Aline Winje of Slocan, British Columbia. "It's easy to fix too." The rich-colored soup has a mild chicken flavor with just a hint of garlic.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
1/4 teaspoon minced garlic
2 tablespoons reduced-fat butter
2 cups water
1 cup sliced carrots
2 tablespoons uncooked long grain rice
2 teaspoons chicken bouillon granules
2 tablespoons minced fresh parsley

Steps:

In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 442mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS

Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets image

This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have a juicer, buy carrot juice instead.

Provided by The New York Times

Categories soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

15 burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice
1 tablespoon fresh lemon juice
Fleur de sel and ground black pepper
1 burgundy or other sweet carrot, peeled and sliced into paper-thin disks
1 stalk celery, peeled and thinly sliced diagonally
2 leaves Belgian endive, julienne
1 baby golden beet, peeled and thinly sliced
1/2 cup frisée lettuce leaves
4 tablespoons cold-pressed extra virgin olive oil
1/2 teaspoon fresh thyme leaves
1 teaspoon fresh lime juice
1/4 teaspoon crushed coriander seed
4 teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves

Steps:

Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 12 grams

Tips:

For a smoother soup, blend until completely smooth using an immersion blender or high-powered blender.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
To make the soup vegan, omit the butter and use olive oil instead.
Serve the soup with a dollop of Greek yogurt or sour cream, and a sprinkle of fresh herbs such as chives, parsley, or cilantro.
For a more flavorful soup, roast the carrots before adding them to the soup pot.
If you like a little heat, add a pinch of cayenne pepper or red pepper flakes to the soup.

Conclusion:

Golden carrot soup is a delicious and nutritious soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover carrots. The soup is easy to make and can be tailored to your own taste preferences. So next time you have a bunch of carrots on hand, be sure to give this recipe a try!

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