Best Carrot Vichy Soup Recipes

CARROT VICHYSSOISE

Steps:

• Melt butter in large saucepan over medium-low heat.
• Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
• Mix in potatoes and 1/2 teaspoon thyme.
• Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
• Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
• Add cream, season with salt, pepper and lemon juice.
• (can be prepared 2 days ahead. Cover and refrigerate.).
• Stir over medium heat until warmed through.
• Garnish with minced fresh thyme and serve.

VICHY CARROTS

Steps:

• Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

CARROT VICHYSSOISE

Steps:

• 1. For low fat, heart healthy, use low fat ingredients as shown above.
• 2. In a large saucepan cook leeks, onion, celery and garlic in butter until tender. Add potatoes, broth, and salt. Cook 25-30 minutes. Meanwhile place carrots in 3/4 cup boiling, salted water. Cover and simmer for 6-8 minutes. Drain.
• 3. Place leek mixture in blender and puree. You may need to process in a couple of batches depending on the size of your blender. Return to pan. Mix in cream, milk, and drained carrots. Stir in salt and pepper to taste. Chill. (Soup can be kept in refrigerator in closed containers for several days.) Serve cold. Garnish with chopped chives or carrot curls, if desired.

CARROT VICHYSSOISE

Steps:

• 1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
• 2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
• 3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.

CARROTS VICHY

Steps:

• Place carrots, water, butter and sugar in a 2-quart saucepan over medium-high heat. Bring to a simmer. Cover and cook for 12 to 15 minutes or until carrots are tender. Season with nutmeg, salt and pepper to taste.

CARROT VICHY SOUP

Steps:

• 1. Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter, heavy cream, and Tabasco® to taste. 2. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.Note: You may want to season with more Tabasco® if soup is to be served cold.

GLAZED CARROTS (CAROTTES VICHY)

Steps:

• In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
• Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
• Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
• Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

CARROTS VICHY

Steps:

• Place all ingredients in saucepan except the chives/parsley.
• Cook the carrots/parsnips over medium heat until the water evaporates.
• Permit them to brown in the butter.
• Serve them sprinkled with either chopped chives or parsley.

CARROTS VICHY

Steps:

• Spray large saucepan with cooking spray; heat over medium until hot.
• Saute onions until tender and lightly browned, about 8 minutes, stirring frequently.
• Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender.
• Season to taste with salt and pepper. Serve sprinkled with parsley.