EPICURIOUS CARROT SOUP RECIPES

Name: Carrot Soup with Ginger and Lemon
Yield: Makes 4 Servings
Ingredients: 1/4 cup (1/2 stick) butter; 1 1/2 cups chopped onion; 1 tablespoon finely chopped peeled fresh ginger; 1 1/2 teaspoons minced garlic; 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups); 2 tomatoes, seeded, chopped (about 1 1/3 cups); 1 1/2 teaspoons grated lemon peel; 3 cups (or more) chicken stock or canned low-salt broth; 2 tablespoons fresh lemon juice; 4 tablespoons sour cream; 1 small carrot, peeled, grated

CARROT SOUP WITH GINGER AND LEMON RECIPE | EPICURIOUS

Carrot Soup with Ginger and Lemon Recipe | Epicurious image

This beautiful and delicious carrot soup is served at The Kinloch Lodge Hotel.

Provided by EPICURIOUS.COM

Yield Makes 4 Servings

Number Of Ingredients 11

Ingredients

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated

Steps:

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

CARROT-COCONUT SOUP RECIPE | EPICURIOUS

Carrot-Coconut Soup Recipe | Epicurious image

If you like things extra spicy, pass some chili sauce at the table.

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) unsalted butter
1 pound carrots, peeled, chopped
1 medium onion, chopped
Kosher salt, freshly ground pepper
N/A freshly ground pepper
2 cups low-sodium chicken broth
1 13.5-ounce can unsweetened coconut milk
2 tablespoons Thai-style chili sauce, plus more for serving
Fresh cilantro leaves (for serving)
Ingredient info: Thai-style chili sauce is available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

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