Tis the season for vegetables at a penny a pound (or so). Re carrot soup, has anyone made this one?

M

Marg CDN

Well-known member
Cream of Carrot, White Bean and Pear Soup

Bon Appétit | October 1998

The creamy soup would be great with large sesame-coated breadsticks and a spinach salad with marinated mushrooms. Baked apples and oatmeal-raisin cookies are nice after. This recipe can be prepared in 45 minutes or less.

2 T (1/4 stick) butter

1 cup thinly sliced leeks (white and pale green parts only)

2 cups (or more) water

1 1/2 cups thinly sliced peeled carrots

1 15- to 16-ounce can Great Northern beans, drained

1 cup coarsely chopped peeled pear

2 t chopped fresh rosemary or 1 1/2 t dried

1/4 cup half and half

Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.

Purée soup in 2 batches in blender until smooth. Return to saucepan; mix in half and half. Thin with additional water by 1/4 cupfuls, if desired. Season soup with salt and pepper. Rewarm if necessary. Ladle soup into bowls and serve.

 
Haven't made this one, but here's one of my favorites-Carrot Soup w/ Spinach Chiffonade -Bon Appetit

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

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. (I simmered vegetables about 15 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. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Bon Appétit
June 1995

 
Looks like a nice recipe, but I'm off of carrots for a while. Last ones I had were

in a stew and they tasted really "rooty", almost like beets - an earthy, "dirt" type of taste. I guess they didn't have much sugar in them. They were fresh, just too earthy-tasting for me.

Last night we had pumpkin puree, though, so that oughta suffice for my beta-carotein intake for the day. It was really good, I just put about a teaspoon of honey in 2 cups and had a little salt, pepper, and butter on top. Very good!

I figured 10 cups of pumpkin puree cost me 70 cents (2 pumpkins at 25 cents each and 2 at 10 cents each - gotta love this time of year). I'm freezing 5 cups of it, and baking with the other 5 cups.

 
Ooh - this one sounds good too. It's amazing how skimpy they are on the spices with these soups!

 
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