Carrot soup...any good ones?
Chemiker
Turned out *really* bland. I mean, it wouldn't kill you, but
you wouldn't want seconds.
Are there *any* good recipes for making soup from these
things?
Boiled carrots are blah, but carrots Vichy are delicious, so
I have hopes.
TIA
Alex
Victor Sack
> Are there *any* good recipes for making soup from these
> things?
Here is a recipe for _Spicy Carrot and Orange Soup_, from _Twelve Months
of Monastery Soups_ by Brother Victor-Antoine d'Avila-Latourrette.
Winter carrots tend to be not very sweet, so it might be a good idea to
add some sugar.
Victor
Spicy Carrot and Orange Soup
6 servings
6 tablespoons olive oil
2 leeks (white part only), finely chopped
12 carrots, peeled and chopped
6 cups vegetable or chicken stock
1/2 teaspoon nutmeg
1/2 teaspoon paprika
pinch each cayenne and ginger
1/2 cup fresh cilantro, finely chopped
rind of 1 orange
1 1/2 cups orange juice
salt and pepper to taste
6 thin orange slices as garnish
1. Pour the oil into a good-sized soup pot and gently sauté the leeks
for about 2 minutes with the pot covered. Add the chopped carrots, stir
well, cover the pot, and continue cooking for about 4 to 5 minutes over
low heat.
2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper
to taste. Bring the soup to a boil. Cover the pot and let the soup
simmer for 30 to 40 minutes.
3. Allow the soup to cook and then pass it through a sieve or blend in
a blender or food processor. This soup can be refrigerated for a few
hours and served cold, or if you decide to serve it hot, reheat it just
before serving and let the soup stand for 3 minutes. Garnish the soup
with thin orange slices at the center or each serving.
Sheldon
> Wife made carrot soup with chicken stock, onion, mace, etc.
> Turned out *really* bland. I mean, it wouldn't kill you, but
> you wouldn't want seconds.
>
> Are there *any* good recipes for making soup from these
> things?
Here's nearly a hundred carrot soup recipes to peruse... pick, choose,
and refuse: http://www.justvegetablerecipes.com/inxcso.html
Personally I prefer tsimmis:
http://www.jewishtorontoonline.net/home.do?ch=cooking_norene
Serene Vannoy
> Wife made carrot soup with chicken stock, onion, mace, etc.
> Turned out *really* bland. I mean, it wouldn't kill you, but
> you wouldn't want seconds.
My first thought would be "not enough salt", but hard to tell without
seeing the recipe.
>
> Are there *any* good recipes for making soup from these
> things?
Mine's just stock, carrots, salt, pepper, onions, and cream.
Serene
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Christine Dabney
<ser...@serenepages.org> wrote:
>Chemiker wrote:
>> Are there *any* good recipes for making soup from these
>> things?
>
>Mine's just stock, carrots, salt, pepper, onions, and cream.
>
>Serene
Orange is a good addition too...the zest or the juice. Or both.
Orange goes well with carrots. So do other spices..but I would have
to tax my brains right now to look them up.
Christine
--
http://nightstirrings.blogspot.com
Jean B.
> Here's nearly a hundred carrot soup recipes to peruse... pick, choose,
> and refuse: http://www.justvegetablerecipes.com/inxcso.html
>
> Personally I prefer tsimmis:
> http://www.jewishtorontoonline.net/home.do?ch=cooking_norene
>
How about turning the tsimmis into a soup? Seems doable to ME.
--
Jean B.
Sheldon
That was my point... all recipes are only a guide.
Chemiker
added a little mace, and it helped a lot. I really
like the orange idea. Will get some more carrots
today. Car's in the shop and the work is finished,
so we need to be out to get it.
Alex
Omelet
Chemiker <prussia...@verizon.net> wrote:
I generally cook them with a bit of ginger, garlic, lemon pepper and
dill weed.
--
Peace! Om
"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama
Omelet
Christine Dabney <arti...@ix.netcom.com> wrote:
Fresh ginger works very well with carrots.
Chemiker
Czeched out the cookbooks. Soups. Carrot.
Damned if others haven't disovered that orange thing.
At S'market.
Bought a bunch of carrots. Strange that. I could buy 16 oz
of pesticide-infused carrots for USD 1.99 pound. Or
I could buy 5 lb. organic carrots at 3.99/pkg.
Hm. Decisions, decisions!
I have a peeler...........
Alex
Omelet
Chemiker <prussia...@verizon.net> wrote:
I never peel fresh carrots. Never saw the need!
I only peel them if they sit too long and the skins get manky.
--
Peace! Om
"Any ship can be a minesweepter. Once." -- Anonymous
Arri London
This is a popular soup in the UK:
http://www.bbc.co.uk/food/recipes/database/carrotandcorianderso_1919.shtml