pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon. bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes. puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth. this soup is easy to personalize – add your favorite herbs and spices. the addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily. i do think it is the preference of spices. the base is nice tasting and creamy after blending, i just didn’t care for the spice combination. i think i would prefer it with different spices but this is my personal preference. i think the spices ahd to mellow for me. i guess i am not a fan of tarragon, but i liked this anyway. i would make this again without tarragon… i didn’t have any dried terragon so i substituted it with dried basil. also added some uncooked bean sprouts to the hot soup before serving and let them cook in it’s heat on the table. pretty, nutritious, and an inexpensive go-to soup. it cooked up beautifully in my pressure cooker in half the time, making it a quick meal, too. easy and delicious.
i didn’t have cream so i stirred in yogurt but it was flavored with vanilla. i live in japan, so i improvised a lot and still this came out delicious. three tablespoons consommé powder instead of broth. a bit of whole milk (maybe a half cup) instead of cream. i added cumin. i made a few changes: i used basil instead of tarragon, and instead of heavy cream i added sour cream (2 heaping spoonfuls). i also added a pinch of sugar. i think when i make it again i will use cream cheese instead of sour cream. this is a fun basic recipe because you can customize it according to your own personal tastes! super easy and tasty. i added evaporated milk instead of cream as i had it leftover from another soup i made, and it turned out great. truthfully i am rating the carrot to liquid ratio and the fact that this is not a 400 calorie per serving veggie soup! my changes were – 1. i sauted the onion in a pat of butter with the garlic before adding to the soup pot. 3. as for spices, i added herbes de provence, salt, a little “worcestershire pub burger seasoning”, and smoked paprika. 4. i omitted the cream because i am counting calories and the soup didn’t need it.
this easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. i’ve made it twice and the 2nd time i spiced it up with red pepper flakes and organic diced tomatoes. i made it with soy milk instead of half and half to make it vegan and cut the calories and fat. i opted not to add the half & half as i thought it was great without. i followed this recipe and made no changes. it was absolutely delicious and i will definitely make this again. i loved how simple this recipe was to make and with so few ingredients. i also added a dash of turmeric, as mentioned by others, and a dash of ginger.
to make up for the fact that it wouldn’t be as creamy without the milk, when we blended it, we left most of the broth out. i added 1 sweet potato, an extra celery stalk, and a couple generous pinches of turmeric. i pureed the cooked carrots with the spices (adding a little turmeric as suggested in another review), used the beef broth instead of chicken and almond milk instead of cream. the forgotten bag of potatoes was way bad to even cook, so i grabbed the forgotten bag of carrots and made this soup, no celery so added celery salt. my husband liked it, then i gave some to a bachelor neighbor of ours and he loved it. my husband liked it, then i gave some to a bachelor neighbor of ours and he loved it. i subbed in parsnips for about 1/4 of the carrots (1.25 cups). smooth & creamy carrot soup i used fat free buttermilk, which i usually substitute in soups that call for milk or cream. makes every pureed job a snap…& keeps the recipe to one pot!
ingredients 4 cups chopped carrots 3 cups fat-free chicken broth ½ onion, sliced water to cover 4 cloves garlic, smashed 1 teaspoon dried thyme ½ ingredients 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1 teaspoon ingredients 2 tbs. olive oil 1 large yellow onion, sliced 2 lb. carrots, peeled and cut into 1/2-inch (12-mm) rounds kosher salt and freshly ground pepper,, .
a simple carrot soup 2 tablespoons unsalted butter or extra-virgin coconut oil 1 onion chopped scant 1 tablespoon red curry paste, or to ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped yellow onions 3 garlic cloves, smashed 2 heaping cups chopped carrots 1½ teaspoons grated 4 cups chicken broth 2 pounds of carrots, cut into large chunks. you can peel them or not – i usually don’t! 2 sweet onions, peeled and, . ingredients2 tablespoons unsalted butter.1 large white onion, chopped.2 pounds carrots, peeled and chopped.3 clove garlic, chopped.1 teaspoon dried thyme.4 cups vegetable stock.1/2 teaspoon salt.1/2 teaspoon white pepper, optional. ingredients2 pounds carrots.3 tablespoons extra-virgin olive oil, divided.xbe teaspoon fine sea salt, divided, to taste.1 medium yellow onion, chopped.2 cloves garlic, pressed or minced.xbd teaspoon ground coriander.xbc teaspoon ground cumin.4 cups vegetable broth (or water)
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