Best Carrot And Yellow Pepper Soup With Rosemary Recipes

Carrot and Yellow Pepper Soup with Rosemary image

Provided by Martha Stewart

Number Of Ingredients 8

3 tablespoons unsalted butter
3 large carrots, peeled and cut into 1/4-inch rounds
1 cup white part of leeks, cut into 1/2-inch lengths and cleaned
1 large yellow pepper, seeded and cut into 1-inch squares
3 sprigs fresh rosemary
Pinch of ground cumin
3 1/2 cups chicken stock, preferably homemade
Salt and freshly ground black pepper

Steps:

In a large saucepan over medium heat, melt the butter; then add carrots, leeks, yellow pepper, rosemary, and cumin. Cook, covered, for 10 minutes. Add stock, and salt and pepper to taste. Simmer, uncovered, for 20 minutes, or until carrots are tender. Remove rosemary sprigs.
Puree in a food processor or blender, in batches, until smooth. Adjust seasoning.

Superb Yellow Pepper Soup image

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

Potato Rosemary Soup With Crispy Carrots image

Provided by LifeIsGood

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 medium yellow onion, chopped
1/2 teaspoon salt (I use Kosher)
1/4 teaspoon black pepper
4 medium russet potatoes (1 to 1 1/2 lbs) or 4 medium white potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs)
4 cups water, divided
1 teaspoon dried rosemary, crushed
1/3 cup vegetable oil
2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
kosher salt, to taste

Steps:

In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat.
Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently.
Crispy Carrots:.
In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt.
Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.

Cream of Carrot Soup With Ginger and Rosemary image

Provided by Brenda Z

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 medium onion
6 carrots
1 stalk celery, with leaves
2 medium potatoes
2 sprigs parsley
5 cups chicken broth
1 teaspoon ground ginger (or about 1 1/2 inches of ginger root, finely grated)
1/2 teaspoon dried rosemary (or more to taste)
1/2 cup half-and-half cream
salt and pepper

Steps:

Melt butter in heavy-bottomed soup pot. Coarsely chop vegetables. Add onions, carrots and celery to butter in pot. Saute on medium heat for 10 minutes, stirring often. Add potatoes, ginger, rosemary and parsley. Stir in stock. Cook, partially covered, until vegetables are tender (about 20 minutes). In batches, puree vegetables and stock in a blender and return to pot. Stir in cream, add salt and pepper to taste and reheat but do not boil.