Best 4 Pureed Carrot Soup Recipes
Indulge in the velvety smoothness and vibrant flavors of our curated collection of pureed carrot soup recipes. These culinary creations transform humble carrots into delectable soups, each with its unique character. From the classic French carrot soup, "Crème de Carottes", to the Moroccan-inspired "Carrot and Cumin Soup", this article offers a culinary journey that caters to diverse palates. For those seeking a touch of indulgence, the "Roasted Carrot and Sweet Potato Soup" promises a symphony of sweet and savory flavors. Embrace the simplicity of the "Carrot and Ginger Soup", where the warmth of ginger complements the natural sweetness of carrots. And for a delightful twist, try the "Carrot and Coconut Soup", a harmonious blend of creamy coconut and aromatic spices. Whether you prefer a traditional approach or crave a taste of the exotic, these pureed carrot soup recipes will tantalize your taste buds and elevate your culinary repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
PUREED CARROT SOUP
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
- Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams
PUREED CARROT SOUP
Steps:
- Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft. Stir in curry powder. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender. Season to taste with salt and pepper.
- Puree in food processor or blender with orange rind and juice.
- Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.
PUREED CARROT SOUP
A recipe that I had in one of my recipe boxes that I think my mom gave to me many years ago. I'm posting this so I have it handy to try.
Provided by mama smurf
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown.
- Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft.
- Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through.
- Serve hot with croutons.
Nutrition Facts : Calories 245.2, Fat 7.4, SaturatedFat 1.2, Sodium 1192.3, Carbohydrate 36.6, Fiber 5.9, Sugar 7.3, Protein 9
PUREED CARROT SOUP
Steps:
- 1. Heat 2 tablespoons butter in a saucepan.
- 2. Cook onions, covered until soft.
- 3. Stir in curry powder.
- 4. Add carrots and broth; bring to a simmer and cook for 20 minutes or until carrots are very tender.
- 5. Season to taste with salt and pepper.
- 6. Puree in food processor or blender with orange rind and juice.
- 7. Return soup to saucepan (boil down if too thin; add water if too thick); adjust seasoning.
- 8. Portion soup into bowls and garnish with a dab of sour cream and a sprinkling of scallion.
Tips:
- Choose sweet, flavorful carrots for the best-tasting soup.
- If you don't have vegetable broth, you can use chicken broth or water.
- For a creamier soup, add a tablespoon of heavy cream or yogurt before serving.
- Garnish the soup with fresh herbs, such as cilantro, parsley, or chives.
- Serve the soup with a side of crusty bread or crackers.
- For a low-carb option, serve the soup over cauliflower rice.
- To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months. To freeze the soup, let it cool completely and then pour it into freezer-safe containers.
Conclusion:
Carrot soup is a delicious, healthy, and easy-to-make soup that's perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover carrots. There are many different ways to make carrot soup, so you can easily find a recipe that suits your taste. Whether you like it creamy or chunky, sweet or savory, there's a carrot soup recipe out there for everyone.
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