Carrot Soup Recipe

cassandra

Wed, Jan 23 2008, 8:03 pm

Can you wash it in a solution?

If you don't want to use it, you can get dill dried. It won't be as good, but it will probably be good enough. It all gets pureed at the end anyway, so you don't need the dill for texture, just flavor.

Let me know if you want the recipe and I'll post it.

lst

Thu, Jan 24 2008, 1:10 am

cassandra wrote:

can you please post it?

shalhevet

Thu, Jan 24 2008, 1:18 am

Boil water with salt and a little pepper and lots of carrots and a large onion. Add parsley and/or celery if available. Add lots of cumin. When the veggies are soft, puree almost completely.

My kids love this one, and it is quick, easy and healthy. I imagine you could fry the onions first, but I never do, and it is still delicious, and this way there is no fat at all.

LuckyMum

Thu, Jan 24 2008, 1:25 am

Heres another version - DELICIOUS!

Melt 7 TBsp margarine
4 Tblsp flour
till it forms a paste
dice in a lrg onion - fry till clear, brownish
2lbs carrots and another Tbsp marg
6-8 cups chicken stock - I use plain water
salt, pepper
cook and then puree

quite simple and delicious!!
enjoy!

cdawnr

Thu, Jan 24 2008, 5:00 am

I just made one that friend gave me:

1 lb carrots
1 verylarge or 2 med onions
Ginger - about an inch long
3-5 garlic cloves depending on your feelings about
garlic
salt
pepper
cinnamon

rice milk or chicken soup broth

Cut carrots into pieces.
Chop onions. Mince ginger and garlic. Saute in olive oil.

add salt, pepper and cinnamon

saute a minute then add carrots. Continue to cook until carrots start to brown a little on the outside/just tender.

Add enough rice milk or chicken broth to cover.
Bring to boil and simmer for an hour. YOu may need to add more liquid...

Use immersion blender and puree. Then add more rice milk or chick broth to get to the consistency you like.

Ok, I did that by memory but it looks right..

cassandra

Thu, Jan 24 2008, 8:35 am

Puree of Carrot and Dill Soup (Kosher Palette II)

1 T margarine (I skip this usually)
1 T Olive oil
1 large onion, chopped
2 pounds carrots, peeled and coarsely chopped
2 large Yukon gold potatoes, peeled and diced
5-6 cups chicken stock
1/4 c. dill
1 tsp. salt
1/4 tsp. pepper

(1/2 milk or soymilk- optional)

Heat margarine and olive oil in a large pot over med-high heat and saute onion 5-10 minutes or until translucent, stirring occasionally. (Reduce heat if onion browns too quickly) Add carrots and potatoes. Cook for 15-20 minutes. Add 5 cups of broth, bring to a boil, then reduce heat to low. Simmer, covered, for 30-40 minutes or until carrots are tender. Remove from heat, Puree soup (food processor or immersion blender) Stir in dill, salt, and pepper (and milk, if used), Simmer for 5 minutes.

(I am usually too lazy to chop the dill so finely, so I put it in before I puree it, and then just puree it all together.)

greeneyes

Tue, Aug 19 2008, 1:01 pm

cassandra wrote:

Cassandra, I made this soup this other night, and we enjoyed it. Thanks for posting this back in January!

Mommy F.

Tue, Oct 06 2009, 9:41 am

There's a great recipe for one in kosher by design. It's called two toned soup
It's meant to be made in pumpkins, half carrot and half pea, but you can make them separately too.

Miriam

PinkFridge

Tue, Oct 06 2009, 11:58 am

Thanks for the suggestion. I was thinking about the KBD one but don't have leeks. So I made Cassandra's. Looks nice. I may just freeze it in pints and add to everything (but choc. chip cookie batter, maybe).

Taliaville

Thu, Oct 08 2009, 9:51 am

I found this on recipezaar, and plan on trying it soon. It has excellent reviews, and sounds different and wonderful . Very Happy

SERVES 6 (change servings and units)

Ingredients
1 tablespoon canola oil
1 large onion, thinly sliced
6 cups thinly sliced carrots
1 stalk celery, thinly sliced
1 teaspoon salt
1 teaspoon chinese chili paste
6 cups water
2 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons fresh lime juice
Directions
1. In a large pot, heat the oil over medium heat.
2. Add the onions, carrots, celery, salt, and chili paste.
3. Stirring frequently, saute the vegetables over high heat for 5 minutes.
4. Add in the water, cover the pot, and bring to a boil.
5. Lower the heat and simmer for 25 minutes or until the carrots are soft.
6. Add in the peanut butter, soy sauce, and lime juice; stir to combine.
7. Puree the soup in batches using an electric blender.
8. Reheat soup if necessary and serve hot.

NotInNJMommy

Thu, Oct 08 2009, 9:55 am

greeneyes wrote:

cassandra wrote:

Cassandra, I made this soup this other night, and we enjoyed it. Thanks for posting this back in January!

This is also one of my FAVORITE soups.

Mimisinger

Thu, Oct 27 2011, 8:37 am

cassandra wrote:

How much dill should I use if it's dried? Thanks!!! Sounds so good.