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best carrot soup ever

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  • Mhalin1990
    replied
    This is an older post and I don't know if the owner of this wonderful recipe is still on here but - -it was brilliant.

    I changed it up a little though. I did half a bag of baby carrots cut up into smaller peices, one medium size sweet potato cut up into small peices, two garlic cloves, 4 cups water and just seasoned it with dried basil, parsley, and bay leaves, sea salt, etc.

    I noticed it only bothered my bladder a little bit---but not enough not to eat it...I drank some marshmallow tea and was good.
    It is strange that this recipe would bother me at all...its so tame and simple....I hope to figure it out

    Leave a comment:


  • agilityme
    replied
    Enjoying a bowl right now - very tasty

    Pam

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  • carole
    replied
    I've never tried carrot soup and I love carrots so I have no idea why. This recipe gives me inspiration to try it.

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  • agilityme
    replied
    This looks yummy Bri! Thanks for posting it I was wanting to make something new for dinner tonight

    Pam

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  • Briza
    started a topic best carrot soup ever

    best carrot soup ever

    Great for fall!

    Modified from Carrot Soup from the 1977 edition of Moosewood Cookbook
    *IC optional, use only if tolerated

    1.5 to 2 pounds peeled or scrubbed, chopped carrots
    4 cups IC safe stock or water
    1 medium potato or sweet potato, chopped (optional, for heartier soup)

    3-4 tablespoons butter (or canola or olive oil)
    1 cup chopped onion*
    1-2 small cloves crushed garlic*

    1/3 cup pumpkin seed or almonds (or whichever nut you have on hand)*


    Seasoning choices:*
    2 pinches of nutmeg, 1/2 teaspoon dried mint, dash of cinnamon
    1 tsp each of thyme, marjoram and basil
    1/2 tsp dry or 1 tsp grated ginger
    1/3 cup fresh cilantro
    1 tsp orange zest


    Optional:
    1 cup milk, almond milk, coconut milk, half and half, or heavy cream




    Place carrots and liquid (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer til carrots are soft. Let cool to room temp.

    Meanwhile, sauté the onion, garlic and nuts in the butter or oil until the onions are clear.

    Puree everything together in a blender until smooth, or use immersion blender directly in the pot.

    Return to pot and whisk in seasoning.

    At this point, you may choose to add milk or cream. However, the soup is so thick and rich with the addition of the nuts, I usually skip this step.

    Reheat before serving.

    Garnish with toasted nuts, a splash of cream or spoonful of plain yogurt or sour cream,*, truffle oil, fresh/dried herbs or spices, some toasted bread crumbs or eat just as it is.
    Last edited by Briza; 10-05-2011, 11:02 AM.
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