CARROT CELERY ONION SOUP RECIPES

CREAM OF CARROT SOUP RECIPE | ALLRECIPES

Cream Of Carrot Soup Recipe | Allrecipes image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

¼ cup butter, cubed
2?½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
? teaspoon ground black pepper

Steps:

Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, CarbohydrateContent 14.8 g, CholesterolContent 37.5 mg, FatContent 11.7 g, FiberContent 2.6 g, ProteinContent 2.3 g, SaturatedFatContent 7.1 g, SodiumContent 585.9 mg, SugarContent 3.5 g

BARLEY LENTIL SOUP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Barley Lentil Soup Recipe - Food.com - Food.com - Recipes ... image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
Stir in chopped parsley before serving.
To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

Nutrition Facts : Calories 176.8, FatContent 2.9, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 21.3, CarbohydrateContent 28.6, FiberContent 12.1, SugarContent 2.2, ProteinContent 9.7

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