Recipe: Carrot Recipes - Soups/Salads (9 Recipes)

8-4-99 Recipes Using Carrots: Soups/Salads (9 Recipes)

Susan,IL (10:26:06 AM) :

Carrot Thyme soup

6 c Chicken stock
1 1/2 lb Cut up carrots
1 Minced onion
3/4 Stick unsalted butter
1/2 c Heavy cream
11/2 tb Fresh minced
dash thyme
Nutmeg to taste

In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat, stirring for 3 minutes, or until it is softened. Add the onion to the saucepan with the cream, thyme, nutmeg and salt and pepper to taste. Bring soup to a boil, and simmer it for 5 minutes. Let the soup stand, covered, for 5 minutes to let the flavors blend, ladle it into a heated tureen. Ingrid.F,No (11:21:46 AM) :

Furuly salad.

6 carrots, coarsely shredded
1 big apple, shredded
10-15 dried prunes cut into shreds
juice of 1/2 lemon
2 T sugar
6 T water
Dissolve sugar in lemon and water, mix all.
Great with fried or baked fish.

Susan,IL (10:23:02 AM) :

Carrot Salad
Serving Size : 4

4 med Carrots, washed, lightly
-peeled and grated
2 T Reduced-calorie mayonnaise
2 T Plain low-fat yogurt
Orange juice
Any two of these:
Raisins
Grapes
Pineapple chunks
Cut-up cucumber
Orange sections

Mix mayonnaise and yogurt; thin dressing with about 2 tablespoons juice. Grate carrots; mix with dressing and your choice of remaining ingredients.
Debbie.D.,.AL (3:50:03 PM) : SUNSHINE SALAD

2 lbs. carrots, peeled and grated
1 cup raisins
1 cup coarsely chopped walnuts
1 cup mayonnaise or sour cream--I use no-fat
2 T. fresh lemon juice

After carrots are peeled and grated, put them in a big, pretty bowl. Add all other ingredients and mix well. Chill.

Debbie.D.,.AL (4:11:52 PM) : GOLDEN SALAD

1 pkg. (4-serving size) lemon or orange Jello
1/2 tsp. salt
1 1/4 cups boiling water
1 can (8 1/4 oz.) crushed pineapple in juice
1 T. lemon juice
1 1/2 cups shredded carrots
1/3 cup chopped pecans

Dissolve gelatin and salt in boiling water. Stir in undrained pineapple and lemon juice. Chill until thickened. Stir in carrots and nuts and pour into individual molds. Chill until firm. Unmold and serve on crisp salad greens. Makes 6 servings. Dawn!NYS (4:54:10 PM) : DILLED "CHILLED" CARROTS

1 ts Cumin seeds
2 tb Canola oil
1/4 ts Crushed red chili flakes
3 tb Sliced shallots
1/2 ts Turmeric
2 ts Grated fresh gingerroot
4 c Baby carrots, quartered lengthwise
1/2 c Vegetable broth
1/2 ts Coriander powder
1 tb Chopped fresh dill
1 c Cooked brown rice
2 tb Mayonnaise

Saute cumin seeds in oil until they begin to pop. Add chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.
Add carrots, broth and coriander.
Cover and simmer until carrots are tender and liquid is absorbed
or evaporated, about 10 minutes.
Stir in dill, cover and refrigerate for at least one hour.
Stir in rice and mayonnaise.
Chill until ready to serve. Dawn,NY (6:13:59 PM) : Sweet and Sour Carrots (These are great!)

1 pk Frozen Sliced Carrots
1/2 c Vinegar
1 lg Green Pepper, Diced
1/2 c Oil
1 lg Onion, Diced
1 ts Pepper
1 can Condensed Tomato Soup
1 ts Salt
1 c Sugar 1 ts Dry Mustard

Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days.Debbie.D.,.AL (6:20:18 PM) : TORELLINI SALAD

3 garlic cloves, minced
3 T. vegetable oil
7 medium carrots, scraped and cut into julienne strips
2 cups sliced zucchini, cut into julienne strips
14 oz. pkg. tortellini (cheese, spinach, or chicken), cooked
1/2 cup Parmesan cheese
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 onion, chopped

Heat large skillet or wok on medium. Add 1 T. vegetable oil and saute garlic until tender, about 3 minutes. Add carrots and saute for 3 more minutes. Add zucchini, red and green bell pepper, onion and 2 T. water and cook for 3 more minutes or until vegetables are tender. Transfer to large bowl. Add cooked tortellini, remaining vegetable oil, veggies, and Parmesan cheese. Toss and chill for several hours. Makes 7 cups.Susan,IL (10:23:51 AM) :

Oprah's Chicken Salad With Dressing

1 1/2 cups Chicken breast -- skinless
boneless
1/4 cup Peas
1 tablespoon Golden raisins
1/4 cup Carrots -- shredded
1 cup Red cabbage -- shredded
1/4 cup Apples -- diced
1/4 cup Scallions -- sliced
1/4 cup Celery -- diced
-----DRESSING-----
1/8 teaspoon Celery seed
1 cup Nonfat yogurt
1 tablespoon Nonfat mayonnaise
3 teaspoons Curry powder -- optional
3 tablespoons Lemon juice
1 tablespoon Dijon mustard
2 tablespoons Shallots -- diced
Black pepper

Toss salad ingredients. Put dressing ingredients in blender and blend.
Serve over salad.