CARROT AND APPLE SOUP RECIPES

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CARROT AND PARSNIP SOUP RECIPE - OLIVEMAGAZINE



Carrot and Parsnip Soup Recipe - olivemagazine image

Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread

Provided by Adam Bush

Categories     Lunch, Starter

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, finely chopped
3 cloves garlic, finely chopped
black peppercorns, ground to make ½ tsp
thyme, a handful of leaves
2 large carrots, chopped
2 large parsnips, chopped
1 litre vegetable stock
50ml double cream (optional)

Steps:

  • Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
  • Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.

Nutrition Facts : Calories 146 calories, FatContent 4.6 grams fat, SaturatedFatContent 0.6 grams saturated fat, CarbohydrateContent 18.8 grams carbohydrates, SugarContent 11.5 grams sugar, FiberContent 8.9 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.7 milligram of sodium

CARROT GINGER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Carrot Ginger Soup Recipe: How to Make It - Taste of Home image

This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
4 large carrots, peeled and chopped
3 cups vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons fresh lemon juice
Additional lemon zest, optional

Steps:

  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.

Nutrition Facts : Calories 80 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 551mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 2 vegetable

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CARROT AND PARSNIP SOUP RECIPE - OLIVEMAGAZINE
Whizzing the cream in at the end makes for a super-creamy soup. Enjoy this cosy, orange soup with a swirl of double cream and a hunk of buttered bread
From olivemagazine.com
Total Time 40 minutes
Category Lunch, Starter
Calories 146 calories per serving
  • Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
See details


CARROT GINGER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch
Calories 80 calories per serving
  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.
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BUTTERNUT SQUASH AND CARROT SOUP RECIPE: HOW TO MAKE IT
I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
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Reviews 5
Total Time 07 hours 25 minutes
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  • In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
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This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
From tasteofhome.com
Reviews 5
Total Time 30 minutes
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Calories 80 calories per serving
  • In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest.
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I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
From tasteofhome.com
Reviews 5
Total Time 07 hours 25 minutes
Category Lunch
Calories 121 calories per serving
  • In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
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Total Time 1 hours 0 minutes
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