Thanksgiving Carrot Soups

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Thanksgiving Salads

Thanksgiving Soups

Cheese Appetizers

Moroccan Carrot Soup

 

Moroccan Carrot SoupVery simple, Fresh and Rich taste

• Total time about 70 minutes

Ingredients for 4 people:

• 2 tbsp butter
• 2 yellow onions
• 2 medium carrot
• 2 ¹⁄₂ cups chicken broth
• 1 ¹⁄₂ teaspoons cumin seeds
• 1 tbsp honey
• 1 tsp lemon juice
• ¹⁄₈ teaspoon ground allspice
• ¹⁄₂ cup plain yogurt

Preparation

Heat the pan over medium heat. Melt butter, add finely diced onion, saute 2 minutes. Add carrots. Stir in broth and bring to a boil. Cover and simmer until carrots are very tender, about 20 minutes.

Stir cumin seeds in small skillet over med-high heat until tender, it takes about 4-5 minute. Cool and then finely grind in spice mill.

Let it cool down and puree in blender until smooth. Return to same pan. Stir in lemon juice, honey and allspice. Season with salt and pepper to taste.

For serving, you can drizzle yogurt over it and sprinkle with cumin.

https://www.food.com/recipe/moroccan-carrot-soup-422961

Carrot Soup With Ginger Scallions and Poppy Seeds

 

Carrot Soup with Scallions and Poppy SeedsVery Easy, Very Healthy, Very Tasty

• Total time about 70 minutes

Ingredients for 4 people:

• 2 tbsp butter 
•  3 tbsp extra-virgin olive oil 
•  1 onion 
•  4 cups of vegetable broth 
• 1 quart water
• 2 pounds carrots, sliced 1/3 inch thick
• 6 large scallions, thinly sliced crosswise
• 2 teaspoons poppy seeds
• 1/2 cup heavy cream
• 1/2 cup milk
•  Salt and freshly ground pepper to taste

Preparation

Heat the pot over medium heat. Melt the butter in 1 tbsp of the olive oil. Dice fine the onions, cover and cook until tender, for about 5 minutes. Add the broth and water along with the carrots and bring to a boil. Then low the heat, cover and simmer until the carrots are tender, for approximately 30 minutes.

Heat another pot over high. Stir the remaining 2 tbsp of olive oil. Add the scallions and poppy seeds and cook until the scallions are tender (only for about 1 minute).

Puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over medium heat, stirring. Season the soup with salt and pepper to taste. 

You can garnish with the scallions and poppy seeds.

https://www.foodandwine.com/recipes/creamy-carrot-soup-scallions-and-poppy-seeds

Carrot Soup With Ginger

 

Carrot Soup with GingerVery simple, Fresh and Rich taste

• Total time about 70 minutes

Ingredients for 4 people:

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped yellow onions
• 3 garlic cloves, smashed
• 2 heaping cups chopped carrots
• 1½ teaspoons grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 to 4 cups vegetable broth
• Sea salt and fresh black pepper
• 1 teaspoon maple syrup, or to taste (optional)
• coconut milk for garnish, optional
• dollops of pesto (optional)

Preparation

Heat the pot over medium heat. Add a tablespoon of olive oil. Dice fine the onions and add to the pot. Season with salt and pepper to taste. stirring occasionally for about 8 minutes. Finely dice garlics and carrots and add to the pot and cook for another 8 minutes.

Stir in the ginger, then add the apple cider vinegar, and then 4 cups of broth. Reduce the heat and simmer until the carrots are tender for about 30 minutes.

Let it cool down a bit and transfer to a blender. Blend until you’ll get smoothie texture. Add maple syrup to taste.

Drizzle coconut milk and a dollop of pesto for serving.

Carrot Ginger Soup

Indian Carrot Soup

 

Indian carrot soupVery simple, Adventures and Tasty

• Total time about 30 minutes

Ingredients for 4 people:

• Broth, granulated
• 1 kg carrots, peeled, sliced
• 1 apple, peeled, cored, in pieces
• 1 large onion, diced
• 1 large potato, peeled, diced
• 2 garlic cloves
• 1 tsp. ginger, fresh, grated
• 1 tbsp. curry powder
• Salt and pepper to taste
• 2 tbsp. flour
• 1 cup sweet cream

Preparation

Chop carrots, apple, onions, potatoes and garlic. Heat your pot over medium. Add water (4 cups) and vegetables and bring to boil.

Simmer for about 20 minutes and puree when all vegetables are tender. Mix flour and cream together and add to the soup, boil for a bit more.

Season to taste with ginger, curry, salt and pepper to taste.

https://www.chefkoch.de/rezepte/1266411231847022/Indische-Moehrensuppe.html

Carrot Soup with Orange

 

Carrot soup with OrangeVery Easy to make – Fruity Soup

• Total time about 30 minutes

Ingredients for 4 people:

• 2 onion(s), peel, cut into coarser cubes
• 3 garlic clove(s), peel, cut coarsely
• 400 g carrot(s), peel, cut into pieces
• 2 m. potato(s), peel, cut into cubes
• 2 tablespoons olive oil
• 1 liter water
• ½ tbsp. chicken broth (paste)
• little coriander, from the mill
• little pepper, from the mill
• 1 dl cream
• 1 orange(s), juice, about 1 dl and grated peel

Preparation

Heat the olive oil over medium heat in a large pot. Add the onion and cook until soft. Add the garlic and carrots and sauté a little bit more. 

Deglaze with the water, add the stock, bring to the boil. Season with pepper and coriander to taste. Simmer until the vegetables are soft. 

Puree the soup, add the orange zest, bring to the boil again, simmer until the orange zest is soft. Now add the orange juice, stir, season with coriander, pepper.

Add the cream, stir, reheat. Do not boil any more! Arrange in warmed plates, serve.It goes well with a fresh baguette.

https://www.chefkoch.de/rezepte/1421341246982417/Karottensuppe-mit-Orangen.html

Mango – Carrot Soup

 

Mango – Carrot soupVery Easy to make a very Different taste 

• Total time about 25 minutes

Ingredients for 4 people:

• 30 oz carrot(s)
• 2 onions
• 1 piece of ginger, about the size of a thumb
• 1 mango, ripe
• 1 lime
• 1 chili pepper, red
• 1 can coconut milk, unsweetened
• 1 bunch of green onion
• 3 cups of vegetable stock
• Oil

Preparation

Peel the carrots and cut into small pieces, also peel and chop the ginger and onions and sauté in oil together with the carrots. Add vegetable broth and cook until the vegetables are soft, about 10 minutes.Peel the mango, dice the flesh and add to the broth, puree everything with a blender. Stir in coconut milk, deseed chilli pepper, cut in half and add to soup, bring to a boil again.Shortly before serving, squeeze the lime juice into the soup, remove the chilli pepper.Garnish with green onions.

https://www.chefkoch.de/rezepte/1096831215678862/Mango-Karotten-Suppe.html