Need a good carrot soup recipe?

Ive found many carrot soup recipes...but was wondering if anyone has had this, and if they have a good recipe please reply. :)


Need a good carrot soup recipe?
CARROT AND ORANGE SOUP





1 oz. butter


1 1/2 lbs. carrots, peeled and sliced


2 med. onions, skinned and sliced


2 pts. chicken stock


Salt and pepper


1 med. orange





Melt the butter in a saucepan; add the carrots and onions and cook gently until the vegetables begin to soften. Add the stock, season with salt and pepper and bring to the boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender.


Allow the soup to cool slightly, then sieve or puree in a blender or food processor. Finely grate half the rind from the orange and add to the soup. Thinly pare the remainder of the rind, using a potato peeler, and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes until tender, then drain.





Squeeze the juice from the orange and add to the pan. Reheat gently and adjust seasoning, if necessary. Garnish with shreds of orange rind just before serving.





OR





POTATO-CARROT SOUP





1/4 c. butter


2 chicken bouillon cubes


3 c. diced raw potatoes


1 tsp. celery salt (or to taste)


1 1/3 c. evaporated milk


1 tbsp. flour


1 med. onion, chopped


3 c. boiling water


3 carrots, diced


1/4 tsp. pepper


1 bay leaf


salt, if needed, to taste


2/3 c. water





Melt butter in large saucepan; add onion and saute until browned.


Dissolve bouillon cubes in (3 cups) of boiling water. Add to the onions along with the potatoes and carrots.





Add bay leaf, salt, celery salt and pepper to taste (more salt may not be needed, depending on how salty your brand of bouillon cubes are).





Simmer over low heat until potatoes are tender. Stir in evaporated milk.





Blend 2/3 cup water with flour; stir into soup. Heat and stir until slightly thickened.





Serves 5 or 6.





OR





PUREE CRECY (CARROT SOUP)





1/4 c. chopped celery


1/4 c. chopped onion


1 can beef broth (Campbell's condensed)


1 env. Lipton vegetable soup mix


2 (1 lb.) cans sliced carrots


1 1/2 c. light cream


Salt and pepper to taste





Combine celery, onion, broth, soup mix and carrots with liquid in saucepan - simmer for 20 minutes - cool - puree - stir in cream and chill and serve cold or heat to a simmer.





OR





CARROT SOUP





1 lb. browned, drained hamburger


1/4 c. onion, chopped


1 (48 oz.) can tomato juice


1 c. water


1/4 tsp. pepper


1/8 tsp. marjoram


1 bay leaf


1/4 tsp. garlic salt


1 tbsp. sugar


2 c. carrots, shredded


2 (10 3/4 oz.) cans cream of celery soup





Brown hamburger and onions. Drain and add this to a 6 quart pot. Add remaining ingredients except soup. Simmer one hour or until carrots are tender. Add soup at very last and serve immediately. 10 to 12 servings.





JMNeed a good carrot soup recipe?
Cream of Carrot Soup (serves 4)


Simmer in a covered saucepan until tender (15-20 minutes):


2 cups thinly sliced peeled carrots


2 tablespoons unsalted butter


1 teaspoon mesquite honey


1/2 teaspoon kosher salt


1/2 cup water





While carrots are cooking, melt in another heavy-bottomed saucepan:


2 tablespoons unsalted butter.


With a wire whisk, blend in: 2 tablespoons flour, 1/2 teaspoon kosher salt, dash of white pepper.





Stir over medium heat until the mixture is smooth and bubbly.


Do not scorch. Remove from heat %26amp; stir in: 2 1/4 cups whole milk





Bring to a boil slowly, stirring constantly. Boil one minute being careful not to scorch or boil over. Combine both saucepans and put the mixture through a blender or food processor. Pur茅e until smooth.





Reheat to just before boiling point.


Serve with a swirl of sour cream and a rosemary sprig, if desired.
I have a parsnip soup recipe I really enjoy.








Parsnip Soup











2 lb. Parsnips 鈥?Peeled, trimmed, thinly sliced


录 cup Butter or Margarine


1 Med to Large Onion, chopped


2 Garlic Cloves, crushed/minced


1 tsp Ground Cumin


1 tsp Ground Coriander


5 cups Hot Chicken Stock


2/3 cup Light Cream (I used Skim Milk)


Salt and Black Pepper to taste


Fresh Chives or Croutons for garnish








Heat the butter in a large saucepan. Once butter is melted, add the parsnips and onion. Cook over low to medium heat until softened, but you don鈥檛 want them to brown.





Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft.





Let cool slightly, then puree in a food processor or blender until smooth. Add the cream and reheat without bringing to a boil.