Best Carrot And Carrot Juice Soup Recipes

Carrot Soup image

Provided by Martha Stewart

Number Of Ingredients 12

1 tablespoon unsalted butter
1 onion, coarsely chopped
1 pound carrots, peeled and chopped
2 cups freshly made or store-bought carrot juice (16 ounces)
One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
1/2 teaspoon ground cumin
1 tablespoon honey
2 teaspoons coarse salt
1/4 teaspoon ground white pepper
2 tablespoons half-and-half (optional)
Chopped fresh chives, for garnish
Ground cayenne pepper, for garnish

Steps:

Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

Nutrition Facts : Calories 116 g, Cholesterol 8 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 551 g

Carrot Soup image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
1 quart chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
1/2 cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley

Steps:

Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley