Best Carrot Soup Indienne I Recipes

EASY CARROT SOUP

Easy Carrot Soup image

Creamy carrot soup .....yummy! Serve with a nice green salad and cornbread!

Provided by Tricia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup half-and-half
1 ½ cups vegetable broth
2 ½ cups sliced carrots
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon red pepper flakes
salt to taste
ground black pepper to taste

Steps:

Steam carrots until tender.
In a blender or food processor, combine cooked carrots and 3/4 cup broth. Blend until smooth. Set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, parsley, basil, and red pepper flakes. Add half-and-half cream all at once. Cook and stir until slightly thickened and bubbly. Stir in carrot mixture and remaining broth. Season with salt and black pepper. Thin with milk or water if needed.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 13.8 g, Cholesterol 30 mg, Fat 10.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 271.2 mg, Sugar 4.9 g

INDIAN SPICED CARROT SOUP WITH GINGER

Indian Spiced Carrot Soup with Ginger image

Provided by Molly Stevens

Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt (for garnish)

Steps:

Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
Ladle soup into bowls. Garnish with yogurt and serve.

CARROT SOUP INDIENNE

Carrot Soup Indienne image

I spent a considerable of time in the Fijian Islands and fell in love with the type of food the "Indians" (East Indians) cooked. Most of their soups were spicy hot, but very tasty. I was not able to get their recipes, so I developed my own. This is one of my East Indian recipes that is enjoyed by all of our East Indian friends.

Provided by William Uncle Bill

Categories Vegetable

Time 50m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

8 cups water
6 large carrots, peeled and chopped
3 medium potatoes, peeled and diced
3 large celery ribs
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon granulated garlic powder
3 teaspoons garam masala or 3 teaspoons curry powder (of your choice)
2 1/2 cups whole milk, homogenized
6 tablespoons instant potato flakes (Idaho suggested)

Steps:

In a large saucepan or cooking pot, measure water and bring to boil.
Add chopped carrots, diced potatoes, chopped celery and chopped onion and return to boil.
Reduce heat, cover and simmer for 1/2 hour or until carrots are tender.
Remove from heat and let cool for about 5 minutes.
In a food processor or blender, puree' soup in batches until smooth and return to saucepan.
Add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder, whole milk, instant potato flakes and return to boil.
Reduce heat and simmer for 5 minutes, stirring occasionally.
Adjust seasonings to taste.
Serve hot along with cooked rice.
You can also use vegetable broth or chicken broth instead of water.