BEST CARROT SEEDS RECIPES

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CREAMY CARROT SOUP RECIPE - BBC GOOD FOOD



Creamy carrot soup recipe - BBC Good Food image

Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

1½ tbsp oil
1 onion, sliced
1 celery stick, sliced
3 garlic cloves, 2 crushed and 1 left whole
1 kg carrots, thinly sliced
1.5 litre hot veg or chicken stock
½ small bunch of thyme
2 thick slices sourdough
1 tbsp mixed seeds
1 tbsp chopped parsley
1½ tbsp double cream, plus extra to serve (optional)

Steps:

  • Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
  • Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
  • Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.

Nutrition Facts : Calories 417 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 10 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.73 milligram of sodium

SPICED CARROT & LENTIL SOUP RECIPE | BBC GOOD FOOD



Spiced carrot & lentil soup recipe | BBC Good Food image

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Provided by Jane Hornby

Categories     Dinner, Lunch, Snack, Soup, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
  • Simmer for 15 mins until the lentils have swollen and softened.
  • Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
  • Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Nutrition Facts : Calories 238 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.25 milligram of sodium

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