Best Sopa De Cenoura Carrot Soup Portugal Recipes

Sopa De Cenoura - Carrot Soup - Portugal image

Provided by Baby Kato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
1 onion, small, coarsely chopped
1/4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
1 garlic clove, left whole
1 lb carrot, peeled, coarsely chopped
1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
4 cups water
1 tablespoon salt, coarse sea
1/8 teaspoon white pepper

Steps:

Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

Portuguese Alentejo-Style Carrots (Cenouras a Alentejana) image

Provided by TxGriffLover

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, finely chopped
1 lb carrot, scraped and cut into 1-inch (2 cm)
2 cups beef or 2 cups chicken stock
1 bay leaf
3 egg yolks
2 tablespoons lemon juice
2 tablespoons finely chopped parsley
salt & freshly ground black pepper

Steps:

Heat the oil in a pot over moderate heat and saute the onion.
until tender but not brown, about 5 minutes.
Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are.
tender, 20 to 30 minutes.
Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine.
Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately.

Nutrition Facts : Calories 918.2, Fat 90.2, SaturatedFat 35.4, Cholesterol 236.4, Sodium 115.6, Carbohydrate 14.5, Fiber 3.7, Sugar 6.8, Protein 12.5

Sopa De Cenoura - Carrot Soup - Portugal image

Provided by Baby Kato

Time 1h40m

Number Of Ingredients 10

4 tablespoons olive oil
1 onion, small, coarsely chopped
1⁄4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
1 garlic clove, left whole
1 lb carrot, peeled, coarsely chopped
1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
4 cups water
1 tablespoon salt, coarse sea
1⁄8 teaspoon white pepper

Steps:

1. Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
2. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
3. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
4. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes.
5. Remove the pot from the heat and puree the soup (a hand-blender works well).
6. Stir in the remaining oil and season with salt and pepper.
7. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.