Carrot-Ginger-Orange Soup Ep. 4
Don't make me beg you to try this soup! For the printable recipe, visit kevinleejacobs.com. And don't forget to subscribe!
How to Make Deliciously Creamy Carrot Soup
This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 8 carrots peeled and chopped
• 2 shallots sliced
• 1 white onion diced
• 1/2 tsp salt or to taste
• 8 cloves garlic sliced
• 2 tsp Thai red curry paste
• 4 tablespoons butter
• 1 cup heavy cream
• 6 cups vegetable broth
✅Instructions
00:00:20 - Prepare ingredients for Deliciously Creamy Carrot Soup
00:03:23 - Quick recap Deliciously Creamy Carrot Soup recipe
1️⃣ 00:00:38 - In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 to 7 minutes. Season with a little salt. Add in the garlic and thai red curry paste and saute for just another minute or two to allow the flavors to be released.
2️⃣ 00:01:26 - Add in the carrots and vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
3️⃣ 00:01:56 - Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
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Roasted Carrot Soup | Slightly sweet healthy soup recipe
With a combination of carrots and sweet potatoes that are quickly roasted, the base of a slightly sweet soup is created. When a combination of onions and spices is sautéed, this soup becomes well-rounded and full of comforting flavors. After a quick blend, the soup is ready to serve, either hot or cold, with a bit of heavy cream and some cilantro sprinkled on top.
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Skip ahead:
00:00 Intro
00:30 Preparing the carrots and sweet potatoes
03:33 Preparing the garlic
05:20 Sautéing the onion and spices
08:21 Blending the soup
09:47 Tasting the soup
INGREDIENTS
For the roasted vegetables:
- 2 lbs carrots, cleaned and roughly chopped
- 1 medium (8 oz) sweet potato, cleaned and roughly chopped
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3 tsp fresh thyme leaves
- 1 head garlic
For the soup:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 1/2 tsp kosher salt
- 1 1/4 tsp coriander seed
- 1 1/2 tsp cumin seed
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 6 cups low-sodium vegetable stock
INSTRUCTIONS
- Preheat the oven to 425°F.
- Chop the cleaned carrots and sweet potatoes into 1-inch pieces and lay them on a parchment-lined baking sheet. Drizzle with the olive oil and rub it over all the vegetables, ensuring they are well coated. Sprinkle with salt, black pepper, and thyme leaves. Cut the top 1/4 off the head of garlic, exposing the tops of the cloves. Set in a 12-inch square of aluminum foil, drizzle with 1 tsp olive oil, and tightly wrap in the foil. Place the foiled garlic on the baking sheet alongside the vegetables. Roast the carrots and garlic in the preheated oven until the carrots and sweet potato are beginning to brown and are tender, 30-40 minutes. Remove the garlic when the cloves are soft and turning brown after about 30-35 minutes. Once the vegetables have roasted, remove them from the oven. Open the foiled garlic and allow it to cool.
- Melt the butter In a 6-quart stockpot over medium heat. Once melted, add the onion and salt. Sauté the onion until it is soft and beginning to brown, 4-6 minutes. Add the cumin seed, coriander seed, black pepper, and smoked paprika. Sauté the spices until they are fragrant and beginning to toast, 2-3 minutes.
- Once the spices are toasted, squeeze the roasted garlic into the mixture, discarding the husk. Add the roasted vegetables and vegetable stock and bring the soup to a boil. Once boiling, reduce the heat to a simmer. Cover and simmer the soup until it is warmed through, 10-12 minutes.
- After the soup has simmered, blend the soup using an immersion blender or blend in batches using a canister blender.
- Serve the soup with a drizzle of heavy cream, Greek yogurt, or sour cream. Garnish with chopped cilantro or parsley.
#souprecipes #soup #dinner #easyrecipes #carrotsoup #roastedveggies #recipe #carrots #sweetpotato
From my farm to your home. ????
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.
Cooking for a Cause: Carrot & Orange Soup
Just in time for spring, Faye, our Director of Volunteer Services, is serving up her famous Carrot & Orange Soup. This nutritious recipe is light, fresh, and sure to please the whole family. Rich in vitamin A, carrots can help maintain healthy eyes and good eyesight. Check it out, and follow us on social for more healthy recipes.
INGREDIENTS:
4 tbsp butter
2 cups finely chopped yellow onions
12 large carrots, 1 1/2 to 2 pounds, peeled and chopped
4 cups chicken stock
1 cup fresh orange juice
Salt and freshly ground black pepper, to taste
Grated fresh orange zest to taste
PREPARATION:
-Prep by peeling and chopping the carrots and onions
-Melt the butter in a pot
-Add the onions and cook over low heat until tender and lightly colored, about 25 minutes
-Add carrots and stock and bring to a boil. Reduce heat and simmer until carrots are very tender, about 30 minutes
-Pour the soup into a blender and process until smooth
-Return puree to the pot and add the orange juice
-Season to taste with salt, pepper, and freshly grated orange zest
-Simmer until hot
-Serve and enjoy!
Carrot Orange Ginger Soup | Ginger Carrot Soup | Creamy Winter Soup Recipes
One of the most amazing soup recipe which have lots of flavors to offer. Prepared with lots of carrots, freshly squeezed orange juice, ginger and spices; this soup taste heavenly delicious. Enjoy with bread or just like that as it is super filling…
Carrot Ginger soup, ginger soup for winters, orange ginger soup, soup for dinner, dinner recipes, kids recipes,
Carrot Orange Ginger Soup | Ginger Carrot Soup | Creamy Winter Soup Recipes
Ingredients:
• Carrots – 2 cup roughly chopped
• Ginger – 2 tbsp grated
• Orange juice – 1 to 2 cup
• Garlic crushed – 2 tsp
• Onions – 1 large chopped
• Orange zest – 1 tsp
• Cumin powder - ¼ tsp
• Turmeric powder – ¼ tsp
• Black pepper powder
• Bay leaf – 1
• Red chilli flakes - ¼ tsp
• Salt to taste
• Fresh cream
• Oil – 3 to 4 tsp
• Butter – 2 tbsp
• Water – 2 to 3 cups
Recipe:
1. Heat a large vessel and add some oil and butter. Add garlic and onions with some salt and roast for about a minute or two.
2. Add roughly chopped carrots and all other spices with freshly grated ginger.
3. Roast for about a minute and add 2 cups or water.
4. Add bay leaf and turmeric powder, cover and cook for 15-20 minutes.
5. Now discard the bay leaf and let it cool down completely. Transfer to a mixer grinder and grind it to make a smooth paste.
6. Transfer it in same pan and switch on the flame. Adjust the spices and consistency by adding water.
7. Add fresh orange juice and let it come to a boil.
8. Serve and garnish with fresh cream and coriander/ Cilantro.
#carrotgingersoup #souprecipe #carrotsoup
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Carrot and Orange Soup
A lovely tasting recipe to savor the sweet taste of locally grown carrots