FALL CARROT RECIPE 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 Cream Soups

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
⅛ 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

THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES

The Ultimate Carrot Cake Recipe | MyRecipes image

These layers are tender, so remove from pans carefully!

Provided by Pam Lolley

Total Time 4 hours 35 minutes

Yield Makes 12 servings

Number Of Ingredients 20

Ingredients

1 ½ cups chopped pecans
1 tablespoon butter, melted
⅛ teaspoon kosher salt
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon table salt
½ cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
½ cup canola oil
3 large eggs
¾ cup buttermilk
2 teaspoons vanilla extract
3 cups grated carrots
1 cup peeled and grated Granny Smith apple
1 cup sweetened flaked coconut
Candied Carrot Curls
Brown Sugar-Cream Cheese Frosting

Steps:

Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.

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Calories 535 per serving

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Reviews 5
Total Time 07 hours 25 minutes
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Calories 121 calories per serving

In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.

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In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.

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Reviews 5.0
Total Time 1 hours 20 minutes0S
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