Best Carrot Soup With Spinach Chiffonade Recipes

SPINACH VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.

CARROT-SPINACH SOUP WITH DILL

Steps:

• In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
• To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

ITALIAN ORZO SPINACH SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
• Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
• Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
• Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
• Serve immediately, garnished with your favorite toppings, and enjoy!

CARROT SOUP WITH SPINACH CHIFFONADE

Steps:

• Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
• Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.

RAW CREAM OF SPINACH SOUP

Steps:

• Purée vegetable juice, spinach, and escarole (if using) in a blender until smooth. Add remaining ingredients and pulse to combine, leaving some texture.
• Chill soup, covered, until cold, about 1 hour.

EASY SPINACH LENTIL SOUP

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
• Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

CARROT SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat; cool slightly., Transfer to a blender; cover and process until blended. Return to pan. Stir in the milk, salt and pepper; heat through (do not boil). Garnish with cheese and parsley if desired.

CREAMY SPINACH AND CARROT SOUP

Steps:

• in 2 quart saucepan melt butter, add onions.
• Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
• Stir in flour until smooth and bubbly, 1 minute.
• Stir in half and half and chicken broth.
• Add remaining ingredients.
• Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.

CURRIED CARROT AND COCONUT SOUP

Steps:

• Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
• Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
• If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.