Best Carrot Soup With Scallions Recipes

CARROT SOUP WITH LIME AND CHILES

Carrot Soup with Lime and Chiles image

A somewhat spicy, yet very healthy soup to suit your hunger. Garnish this soup with chopped, fresh cilantro, thinly sliced scallions, a dollop of plain yogurt, and additional chopped chile peppers, if you like.

Provided by Em

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

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
½ pound peeled baby carrots
½ cup instant brown rice
2 (14.5 ounce) cans fat-free, reduced sodium chicken broth
1 cup water
½ teaspoon salt
2 tablespoons chopped green chile peppers
2 tablespoons fresh lime juice

Steps:

Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir the puree back into the remaining broth. Reheat if necessary. Serve warm.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 0.5 g, Sodium 669.6 mg, Sugar 4.6 g

CARROT SOUP

Carrot Soup image

Provided by Patricia Leigh Brown

Categories dinner, soups and stews, appetizer

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 6

Ingredients

4 tablespoons butter
2 medium onions, sliced
1 sprig thyme
2 1/2 pounds carrots, peeled and sliced (about 6 cups)
Salt
6 cups chicken broth

Steps:

In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and puree until smooth.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 8 grams, TransFat 0 grams

CARROT-GINGER SOUP WITH ROASTED VEGETABLES

Carrot-Ginger Soup with Roasted Vegetables image

Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 scallions, sliced (white and green parts separated)
2 tablespoons chopped peeled fresh ginger
2 cloves garlic, smashed
5 carrots, chopped
Kosher salt and freshly ground pepper
1 14-ounce can light coconut milk
1 15-ounce can cannellini beans, undrained
1/2 acorn squash, seeded and chopped into 3/4-inch pieces
3 cups roughly chopped broccoli florets and tender stems (about 1 head)
2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving

Steps:

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.

CARROT SOUP

Carrot Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 1h5m

Yield 4 to 6 first course servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note)
8 cups chicken broth, homemade or low-sodium canned
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper to taste

Steps:

Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more.
Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool.
Working in batches, transfer the carrot mixture to a blender and puree until smooth.
Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately.