Best Golden Carrot Soup Recipes

GOLDEN CARROT SOUP

Golden Carrot Soup image

"This is a great-tasting soup to make on a chilly day," observes Aline Winje of Slocan, British Columbia. "It's easy to fix too." The rich-colored soup has a mild chicken flavor with just a hint of garlic.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
1/4 teaspoon minced garlic
2 tablespoons reduced-fat butter
2 cups water
1 cup sliced carrots
2 tablespoons uncooked long grain rice
2 teaspoons chicken bouillon granules
2 tablespoons minced fresh parsley

Steps:

In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 442mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS

Chilled Burgundy Carrot Soup with Celery, Belgian Endive and Baby Golden Beets image

This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have a juicer, buy carrot juice instead.

Provided by The New York Times

Categories soups and stews, appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

15 burgundy or other fresh, sweet carrots, peeled and juiced, or 4 cups fresh carrot juice
1 tablespoon fresh lemon juice
Fleur de sel and ground black pepper
1 burgundy or other sweet carrot, peeled and sliced into paper-thin disks
1 stalk celery, peeled and thinly sliced diagonally
2 leaves Belgian endive, julienne
1 baby golden beet, peeled and thinly sliced
1/2 cup frisée lettuce leaves
4 tablespoons cold-pressed extra virgin olive oil
1/2 teaspoon fresh thyme leaves
1 teaspoon fresh lime juice
1/4 teaspoon crushed coriander seed
4 teaspoons micro arugula or other spicy sprouts, or chiffonade of arugula leaves

Steps:

Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 12 grams

GOLDEN CARROT SOUP

Golden Carrot Soup image

Make and share this Golden Carrot Soup recipe from Food.com.

Provided by Sara 76

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
5 large carrots, diced
1 large onion, chopped
2 garlic cloves, crushed
3 bay leaves
5 cups chicken stock
pepper
parsley

Steps:

Heat oil in a large saucepan.
add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
Put the stock in another saucepan and bring to the boil.
Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
Remove the pan from the heat and remove the bay leaves.
allow the soup to cool a little, then transfer to a blender and puree until smooth.
Season with pepper.
If the soup is too thick, add some extra stock.
serve garnished with parsley.

Nutrition Facts : Calories 148, Fat 7.1, SaturatedFat 1.3, Cholesterol 6, Sodium 328.7, Carbohydrate 15.5, Fiber 2.1, Sugar 7.1, Protein 5.9

GOLDEN CARROT POTATO SOUP

Golden Carrot Potato Soup image

A creamy sour cream potato soup my grandmother found on a label many years ago. My family has been eating this for over 50 years. A very warm and simple soup, but very flavorful. Great with a crusty loaf of bread.

Provided by Wugfun

Categories Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 russet potatoes, peeled and cubed
4 carrots, peeled and grated
1 onion, diced
2 cups water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk
1 cup sour cream
chives, chopped (optional)

Steps:

Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
Serve immediately, with dollops of reserved sour cream and chives.

Nutrition Facts : Calories 365.7, Fat 14.8, SaturatedFat 9, Cholesterol 34, Sodium 595, Carbohydrate 51.4, Fiber 6.8, Sugar 5.9, Protein 9.1

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