Carrot Soup Recipes: My Top 3 Favourites

Carrot and Coriander Soup:

Every-one’s favourite carrot soup.

 

This recipe serves 4.

Ingredients
1 tablespoon olive oil
1 large onion chopped into large dice
450g carrots chopped into 1/2 inch pieces
2 parsnips chopped into 1/2 inch pieces
1 teaspoon ground coriander
A good handful of fresh coriander/cilantro
Salt and pepper to taste

Take a large pan and heat the oil in the pan.

Add the onions and cook until softened.

Then add the ground coriander and stir for about 1 minute, then add the parsnips and carrots.

Add the stock and bring to the boil, reduce the heat and simmer for about 20 minutes or until the carrots are tender.

Using a blender, process the soup in small batches, add the coriander to the batches as you go.

This soup should be quite smooth so you will need to blend for some time. Leave a few coriander leaves back as a garnish.

Once all blended return the soup to the pan to heat up, add salt and pepper to taste.

Serve with coriander leaves as a garnish.

Carrot and Ginger Soup

 

Serves 4

The combination of carrot and ginger makes a great carrot soup, warm and spicy.

Ingredients:
700g carrots peeled and chopped into 1/2 inch pieces
1 large white onion, peeled and chopped into 1/2 inch pieces
3 cloves garlic, peeled put through a garlic crusher
3 tablespoons olive oil
1 1/2 teaspoons powdered ginger
1 teaspoon Madras curry powder
3 pints or 1.5 litres of chicken stock
Salt and black pepper

In a pan heat the oil and add the onions gently cook for a few minutes, then add the carrots, garlic, ginger and Madras curry powder, gently fry for about 5 minutes.

Add the chicken stock and bring to the boil. Then turn down and simmer gently for about 20 minutes or until the carrots are tender.

Blend the soup until completely smooth, adjust the seasoning, and the carrot soup is ready to serve.

Cream of Carrot Soup

 

Makes 4 portions

25g butter
1 large onion chopped into 1/2 inch dice
700g carrots peeled and chopped into 1/2 inch pieces.
2 parsnips peeled and chopped into 1/2 inch pieces
1 clove of garlic put through garlic crush.
4 cups chicken stock
1/4 cup of double cream
salt and pepper to taste

Heat the butter up in a pan add the onions fry gently for a couple of minutes, add the carrots parsnip and garlic.

Continue to fry gently for another couple of minutes.

Add chicken stock, bring to the boil and then simmer for about 20 minutes.

Purée the soup mixture in a blender until really smooth.

Return the pureed carrot soup mixture to the pan add the cream stir this in, heat up but do not boil and season to taste.

Then the carrot soup is ready to serve.

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