Chef Anna Olson's Sweet and Spicy Carrot Soup, Inspired by Bangkok!
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Recipe
Serves 6 to 8
Ingredients
30 mL (2 Tbsp) olive or vegetable oil
120 g (1 cup) diced cooking onion
450 g (1 lb) peeled and diced carrots
225 g (1/2 lb) peeled and diced sweet potato
5 cm piece (2-inches) lemongrass, bruised with the back of a knife
1 clove garlic, sliced
20 g (25 mm piece) fresh ginger, peeled and sliced
5 mL (1 tsp) lime zest
750 mL (3 cups) chicken or vegetable stock
200g ¾ cup cream cheese
juice of 1 lime
salt & pepper
Sambal or chili paste, to taste
Toasted coconut, for garnish
chopped fresh Thai basil, for garnish
Directions
1. Heat a medium soup pot over medium heat and add the oil. Add the onion and sauté until the onion is translucent, about 5 minutes. Add the carrot and sweet potato and stir. Add the piece of lemongrass, ginger, garlic and lime zest and stir for one minute, until you can smell the fragrances. Add the stock and bring to a full simmer. Reduce the heat to a gentle simmer, cover and cook until the carrots and sweet potato are tender, about 20 minutes.
2. Remove the lemongrass and discard it. Puree the soup until smooth. Add the cream cheese, a little at a time and puree until incorporated. Adjust the consistency (if needed) to thin it out by adding a little extra stock or water. Stir in the lime juice and season to taste. Stir in the sambal or chili paste to taste, or serve it as a garnish, along with the toasted coconut and Thai basil, which can be sprinkled on top.
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Carrot Sweet Potato Soup | How to make Carrot Soup | Easy Soup Recipe
Welcome to Bhakti’s Kitchen.
Today, in this video I have shown carrot and sweet potato soup which is absolutely healthy and perfect for winter days. This soup gives slightly sweet taste and at the same time it is bit spicy as I have added very little red chili powder. This recipe does not need additional sugar as it has natural sweet taste of sweet potato. This soup is perfect idea to make these winter and beat the cold.
So, do try this delicious soup recipe and let me know how it turned for you guys by commenting below.
Ingredients:
Olive oil – 1 tsp
Garlic – 2 cloves
Ginger – 1 inch
Roughly chopped Onion – ½ cup
Roughly chopped Carrot – ½ cup
Roughly chopped sweet potato – 1 cup
Red chili powder – ¼ tsp
Black pepper powder – ¼ tsp
Water
Salt to taste
Method:
1. In a pressure cooker add oil and let it hot on medium to high flame.
2. Once, oil is hot enough, add garlic cloves, onion, ginger and saute for 2-3 minutes.
3. Now add carrot and saute again for 2-3 minutes then add sweet potato.
4. Add water and red chili powder and mix everything well.
5. On medium to high heat, cook for two whistles.
6. Let pressure cooker cool down completely.
7. Now blend everything into blender without water to a smooth puree.
8. Now add puree into a wok and add water to adjust consistency.
9. Add black pepper, butter and salt into the soup.
10. Let soup boil for 3-4 minutes and turn off the flame.
11. Normally this soup is of thick consistency. I have added almost 2 cups of water here. 1 cup in cooker and 1 cup while boiling the soup. Total 2 cups of water have added to this.
12. Garnish with black pepper and mint leaves.
Here is the direct link of some other videos which you may like:
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Baingan Bharta Recipe | How to make Baingan ka Bharta | Smoked Eggplant Recipe Authentic
Dates Pickle Recipe | How to make Instant Khajoor ka Achar | Sweet & Tangy Date Pickle Recipe
Beetroot Masala Poori | How to make Crispy Puri | Beetroot Poori Recipe
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Carrot Ginger Soup Recipe - Best EVER carrot soup!
Best ever Carrot Ginger Soup recipe was made two different ways:
1. Roasted Carrot Ginger Soup
2. Carrot Ginger Soup made on the stovetop
Both methods are easy to make and deliver a silky smooth, creamy and delicious carrot soup that you can serve all year round. Packed with good-for-you ingredients, this soup is actually healthy and nutritious.
While it can be served just by itself, you can take to a whole new level by topping it with a dollop of Vermont Creamery’s creme fraiche for a luxurious finish.
#carrotsoup #carrotgingersoup #recipe
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Timestamps for the Carrot and Ginger Soup Recipe:
0:18 Benefits of ginger carrot soup
0:36 My favorite version of this soup
1:40 Learn how to make roasted carrot ginger soup
4:02 Learn how to make it on the stovetop
5:50 How to serve ginger carrot soup recipe
6:03 Ideas for garnishing the soup
6:20 FAQs answered
7:41 Butternut Squash soup recipe
Recipe:
Ingredients
For The Carrots:
1 ½ lbs carrots peeled or scrubbed and cut into 1-inch chunks
2 tablespoon vegetable oil
1 teaspoon Kosher salt
½ teaspoon ground black pepper
For The Soup:
1 tablespoon of vegetable oil
1 large yellow onion chopped
3 cloves of garlic grated
2 teaspoons fresh ginger grated
2 cups of vegetable broth or chicken broth
2 cup of water
1 tablespoon apple cider vinegar
1 teaspoon Kosher salt
1/2 teaspoon Black pepper
As Garnish:
Chives
Dollop of creme fraiche
Get the full printable recipe ► foolproofliving.com/carrot-ginger-soup/
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My name is Aysegul, but my friends call me Ice. I am the author behind foolproofliving.com, the place to go for tried and true recipes made without the use of refined sugars. You can learn more about me here ????????
Carrot and Cummin Soup Recipe SPICY | Vegetarian Recipe
SPICY CARROT AND CUMMIN SOUP RECIPE - Here's a vegetarian soup recipe with a bit of a kick.
This Carrot and cumin soup recipe is for vegetarians and non-vegetarians. This soup is quick and easy to make and one the whole family will love. Carrot soup with cummin is so easy to make and easy to freeze.
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INGREDIENTS FOR CARROT &CUMIN SOUP
Serves 6
25 g butter
600 g carrots, diced
1 onion
1 potato
2 garlic cloves, crushed
½ Teaspoon ground cumin
¼ teaspoon ground coriander
Pinch each of turmeric, paprika and ground ginger
1 teaspoon of soft brown sugar
1 ½ pints of vegetable stock
Salt and pepper
¼ pint milk
Greek yoghurt and coriander to garnish
Method
1. Melt the butter in a large saucepan and stir in the carrots, onion, potato and garlic. Cook gently over a low heat until softened.
2. Stir in all the spices and cook over a low heat for 2-3 minutes. Add the brown sugar and vegetable stock and bring to the boil. Reduce the heat immediately and simmer for 15-20 minutes, until tender.
3. Puree the soup with a blender or food processor until it has a smooth texture. Season to taste and stir in the milk. Reheat the soup over a low heat.
4. Serve the soup topped with a swirl of yoghurt and garnish with a sprig of coriander.
If you have any recipe requests, please let me know in the comments.
#vegetarianrecipes #vegetariancookingchannel #vegetarianukrecipes #carrotsoup
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Summary:
Gemma shows you a recipe for a spicy carrot and cummin soup. Vegetarian Cooking Channel UK
carrot ginger soup recipe | carrot and ginger soup | ginger carrot soup
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Roasted Carrot and Red Pepper Soup! Annie's Kitchen
Hello and welcome back to my kitchen!
Today I made a super delicious, creamy roasted carrot and red pepper soup, which was incredibly quick and easy to make. It was absolutely perfect for the cold weather and so hearty! The cumin and coriander just helps to give that extra deepness to the soup and the parsley freshens it up right at the end...perfect! So, do try it out!
Ingredients:
1kg carrots
2 bell peppers
2 small onions
2 garlic cloves
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1 tablespoon chopped fresh parsley
salt and pepper to taste
olive oil to drizzle on vegetables
1 litre vegetable stock
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