In the realm of culinary delights, lightly spiced carrot soup emerges as a symphony of flavors that tantalizes the taste buds and nourishes the soul. This delectable dish, crafted with fresh carrots as its主角, is a harmonious blend of sweetness, earthiness, and a touch of warmth from carefully selected spices. As you embark on this culinary journey, be prepared to be captivated by three enticing recipes that showcase the versatility of carrot soup.
The first recipe, aptly named "Classic Lightly Spiced Carrot Soup," is an ode to simplicity and timeless flavors. With just a handful of pantry staples, this recipe yields a comforting and creamy soup that is perfect for a cozy meal. Carrots, onions, celery, and garlic form the aromatic base, while a touch of ginger and cumin adds a subtle yet noticeable depth of flavor.
For those seeking a more vibrant and exotic experience, the "Moroccan Carrot Soup with Ras el Hanout" is an absolute must-try. This recipe takes inspiration from the vibrant culinary traditions of Morocco, incorporating a captivating blend of spices known as ras el hanout. The result is a richly flavored soup that bursts with warmth and complexity, sure to transport your taste buds to a bustling Moroccan souk.
Last but not least, the "Roasted Carrot and Coconut Soup" offers a unique and creamy twist on the classic carrot soup. Roasted carrots lend a smoky sweetness to the soup, while coconut milk adds a velvety richness and a hint of tropical flair. This recipe is a delightful fusion of flavors and textures, perfect for those who appreciate a touch of culinary adventure.
So, prepare your taste buds for a delightful journey as you explore these three lightly spiced carrot soup recipes. Whether you prefer classic comfort, exotic spices, or a fusion of flavors, there's a recipe here that is sure to satisfy your cravings.
LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
CREAMY SPICED CARROT SOUP
Cinnamon and spice make this velvety soup oh so nice! The carrot soup is blended with Progresso® chicken broth and a little cream before topping with an herbed gremolata made with Progresso® panko bread crumbs.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
- Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
- Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 10 g, TransFat 1/2 g
SPICY CARROT SOUP
A healthy, tasty, and spicy soup I made for Thanksgiving for a Turkish/Japanese crowd, who really enjoyed the heat! I used homemade chili powder from de arbol chilis, and homemade chicken stock instead of vegetable. Simple to make. The chopping takes a little while if you are slow like me, and it cooks for a long time, but does not really need to be attended too much. From a book called 400 Soups. The original recipe also included garlic croutons for topping.
Provided by Shalabhanjika
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
- Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
- Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.
SPICED CARROT SOUP
Steps:
- Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 1015 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass through food mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots.
- Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly. Working with a small handful at a time, sprinkle shallots over oil and stir gently. Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup.
LIGHT CREAM OF CARROT SOUP
A recipe I got from Diabetes Forecast, November 2007. A light, healthy way to enjoy a "creamed" soup. Bon appetit!
Provided by The Tiny Chef
Categories Vegetable
Time 1h25m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large 8-quart soup pot over medium heat. Add the carrots, onions, and potatoes. Cook, stirring occasionally, until tender but not brown, about 25-30 minutes.
- Add broth, cinnamon stick, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the bay leaf and cinnamon stick.
- In a blender or food processor, puree the carrot mixture in batches. Return to the pot and warm over low heat. Add the nutmeg and salt and pepper to taste.
- Optional: Swirl in the yogurt and top with pistachios just before serving.
Tips:
- Choose the right carrots: Look for fresh, firm carrots with a deep orange color. Avoid carrots that are limp or have blemishes.
- Roast the carrots before making the soup: Roasting the carrots brings out their natural sweetness and flavor. You can roast them whole or chopped.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcook the soup: The carrots should be tender but still have a little bit of bite to them. Overcooking the soup will make the carrots mushy.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
Conclusion:
This lightly spiced carrot soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. With its creamy texture and sweet flavor, this soup is sure to be a hit with the whole family.
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