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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Spicy Carrot Lentil Soup Recipe ! Red Lentil & Carrot Soup
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Cinnamon Carrot Soup I Recipe
Spicy, a little sweet, and warming to the whole body, this carrot soup recipe is perfect for cooler weather. Cinnamon is great for blood sugar control and carrots are loaded with nutrients.
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Ingredients:
2 bunches medium organic carrots (about 10)
1 tsp ground cinnamon
2 cups organic stock (chicken or vegetable)
2 tbsp avocado oil
1 cup organic coconut milk
1 small organic onion, chopped
1 organic celery stalk, chopped
pinch of sea salt and pepper
Directions:
Preheat oven to 400ºF. Peel carrots and chop into 1 pieces. Place oil in a roasting pan. Add onion, cinnamon, celery, and carrots. Toss vegetables together to mix. Roast for 20-30 minutes or until vegetables are soft. Place the vegetables in a food processor, add stock and blend. Gradually mix in coconut milk and blend well before serving. Alternatively, you can make it on a stove top.
How to Make Deliciously Creamy Carrot Soup
This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!
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✅Ingredients
• 8 carrots peeled and chopped
• 2 shallots sliced
• 1 white onion diced
• 1/2 tsp salt or to taste
• 8 cloves garlic sliced
• 2 tsp Thai red curry paste
• 4 tablespoons butter
• 1 cup heavy cream
• 6 cups vegetable broth
✅Instructions
00:00:20 - Prepare ingredients for Deliciously Creamy Carrot Soup
00:03:23 - Quick recap Deliciously Creamy Carrot Soup recipe
1️⃣ 00:00:38 - In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 to 7 minutes. Season with a little salt. Add in the garlic and thai red curry paste and saute for just another minute or two to allow the flavors to be released.
2️⃣ 00:01:26 - Add in the carrots and vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
3️⃣ 00:01:56 - Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
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Special Soups For Winter | INCRadio Mediterranean | February 10, 2024
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Spicy Carrot & Coriander Soup | Perfect And Healthy Soup For Cold Weather
Welcome to Project Food Nepal. In this video we will show you how to make Spicy Carrot and Coriander Soup. It is a perfect dish for cold weather and it is super simple to make.
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✅ Ingredients
Carrots - 500 gm
Potato - 1 medium size
White onion - 1 medium size
Ginger - 2 cm
Garlic - 2 cloves
Fresh coriander leaves
Salt to taste
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Black pepper - ¼ tsp
Vegetable stock - 500 ml
Cooking oil - 2 tbsp
➡️ Cooking instructions
Add oil in a pressure cooker in medium flame
Ginger, garlic and onions; cook for 30 seconds
Add potatoes and cook for about 2 minutes
Add carrots, salt, black pepper, chilli powder and coriander powder; cook for 2 minutes
Add vegetable stock and let it come to boil
Cover the lid and cook for 2 whistles
Blend the vegetables into a smooth texture. If the soup is too thick, add more stock/ water. Heat in a pan and let it come to simmer. Enjoy while it's hot.
*If you don’t have a pressure cooker, cook it in a pot for extra 15 minutes or until carrots and potatoes soften.
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