Carrot Soup

"RMiller" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

While on a wonderful trip to California, I had a carrot
soup. Normally I

would

Quoted message said:

not even think about eating such a thing, but there I was,
and there it

was

Quoted message said:

soooo... I ate it, and it was delish!!! I have Googled and
found several recipes , but was wondering if anyone had a
personal favotite. Thanks, Rosie

Carrot Cardamom Soup 2 tablespoons olive oil 1 medium white
onion, chopped 3 tablespoons chopped peeled fresh ginger 1
tablespoon ground Cardamom
1/2 teaspoon ground turmeric
2/2 teaspoon chili powder
3/2 teaspoon ground cinnamon 6 large carrots, peeled and
sliced 1/4-inch 1 large pie apple diced fine 1 red bell
pepper, stemmed, seeded, 1/4-inch dice 1 medium Idaho
potato, peeled and 1/2-inch dice 1 medium sweet potato,
peeled and 1/2 inch dice 8 cups Chicken Stock 2 cups dry
white wine (I used a Rhein River Riesling) 1 1/2
tablespoon (packed) light brown sugar
4/2 cup fresh lime juice
5/2 cup chopped fresh Italian (flat-leaf) parsley 4
tablespoons (1/2 stick) unsalted butter, in pieces salt
and freshly ground black pepper, to taste lime slices,
for garnish

Heat olive oil in a large nonreactive stockpot over medium
heat. Add the onion, ginger, spices, carrots, apple, red
pepper and potatoes. Stir to coat the vegetables with the
spices and then sauté until the onion is translucent. About
15 minutes.

Add the chicken stock, white wine, and brown sugar. Bring to
a boil then reduce heat to low, cover and simmer About 30 to
40 minutes. Remove from the heat.

Use a stick blender and process until smooth. Return the
soup to the stove and reheat over low heat. Stir in the lime
juice and parsley; add the butter and salt and pepper and
heat until the butter is melted. Serve in bowl garnished
with a lime slice.

"RMiller" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

While on a wonderful trip to California, I had a carrot
soup. Normally I

would

Quoted message said:

not even think about eating such a thing, but there I was,
and there it

was

Quoted message said:

soooo... I ate it, and it was delish!!! I have Googled and
found several recipes , but was wondering if anyone had a
personal favotite. Thanks, Rosie

Hi Rosie, here is one posted by Doreen Randal that I like
very much.

Charlie

CARROT AND ORANGE SOUP

Source: Doreen Randal, rfc, 08OCT98

25g butter 2 cloves garlic, crushed 2 onions, diced 500g
carrots, shredded 3 cups chicken stock grated rind and juice
of 2 oranges cream for garnish

Melt butter and sauté onions and garlic until soft. Add
carrots and stock and cook until carrot is tender. Place in
a food processor or blender and purée until smooth. Stir in
orange juice and some of the zest and bring to the boil.
Serve and garnish with cream and a little orange rind. The
soup freezes well and can be served cold.

Doreen's Note: This is a delicious soup and has a nice
"light" flavor. I have used vegetable tock and that tastes
really good. I like it hot best.

"RMiller" <[email hidden]> wrote in message
"]news:[email hidden]...
: While on a wonderful trip to California, I had a
: carrot soup.
Normally I would
: not even think about eating such a thing, but there I
: was, and
there it was
: soooo... I ate it, and it was delish!!! I have Googled and
found several
: recipes , but was wondering if anyone had a personal
: favotite.
Thanks,
: Rosie
===============

Hi Rosie,

Here's our favorite Carrot Soup.
--
Cyndi <Remove a "b" to reply>

CARROT SOUP BY: Silly Wabbit's friend (Rachel) of a.c.c.
with (My editing )

About 1b carrots 1 boiled potato About half a v-large
onion ( 1 med.) Chicken stock ( 3 cans of 14.5 oz ) Butter
( 3 TBSP ) Evaporated milk ( 1/4 c of 2 % milk ) (Salt &
White Pepper )

1) Chop carrots and onion into small chunks.
2) Fry in lots of butter till soft. mmm smells good!
3) Transfer from pan to put and add the stock.
4) Cook on a very low heat, simmering softly for about 30 -
40 mins till reduced some and tastin really good.
5) Remove from heat and stir in tiny bit of the
evaporated milk to give it some creamy taste and pop
in the boiled potato
6) Use a blender, it should be thick, creamy and tasty.
7) Dont just stand there! Serve it up and eat it with some
fresh bread! 🙂

[email hidden] (RMiller) wrote in
:"]news:[email hidden]:

Quoted message said:

While on a wonderful trip to California, I had a carrot
soup. Normally I would not even think about eating such a
thing, but there I was, and there it was soooo... I ate
it, and it was delish!!! I have Googled and found several
recipes , but was wondering if anyone had a personal
favotite. Thanks, Rosie

I made this one for the first time on the weekend and really
like it, though I think I'll increase the amount of ginger
next time. I made this, plus a batch of curried pumpkin soup
on the weekend and froze in single servings - easy to take
to work for lunch, to heat in the microwave. With the
ginger, lemon and honey it occurred to me that this would be
a good soup when you have a cold.

Carrot & Ginger Soup

1 tbsp oil (20ml) 1 lge onion 2 tbsp grated ginger 675g
carrots grated (food processor came in handy here) 1 tbsp
honey squeeze lemon salt & pepper

Heat oil, add onion & ginger and cook 10 mins till soft but
not brown. Add carrots, honey & lemon juice, pour in 900ml
water and bring to boil. Reduce heat and simmer 40 minutes -
till carrots are soft and soup has thickened. Puree and
season to taste.

I'm afraid I can't remember where I got this. I think I
jotted it down from a book of soups in the local library -
but I don't remember the name of the book.

Rhonda Anderson Cranebrook, NSW, Australia

Fresh Orange-Carrot Soup (Hong Lo Bak Tchang Lang Tong)

This delicate, tangy cold soup from Singapore is an
excellent appetite stimulant for a summer meal of cold duck
or chicken. Serve chilled in glass or pretty china bowls to
4-6 as a first course.

2 Tablespoons peanut oil 1 lb. carrots, coarsely chopped
3/4 cup sliced leeks, white part only 1 Tablespoon fresh
ginger root, peeled and minced 3 cups chicken or vegetable
stock 1 and 1/2 cups fresh squeezed orange juice salt to
taste Garnish: finely sliced leeks, separated into circles
Heat the oil in a large saucepan, then saute carrots,
leeks, and ginger until they are soft. Add stock, bring to
a boil, then reduce heat, cover, and simmer for about 20-
30 minutes, until vegetables are done.

Puree, solids first, then return to pan and stir in orange
juice. Season to taste with salt--remember to oversalt cold
soups a little. Refrigerate and chill. When ready to serve,
ladle into bowls and top with leek circles.
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
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