Recipe: Carrot Soups (4)

Creamy Carrot Soup

2 teas. oil - canola
1 pound carrots
1 large onion
1 cup celery
1 1/2 cup potatoes
1 teas. sugar
6 whole cloves
white pepper & Tabasco sauce/to taste
4-5 cups vegetable boullion broth

Heat oil in large pan. Add sliced vegetables.
Cook about 15 minutes - low heat. Add cloves,
sugar, pepper & broth. Cook until tender.

Blend in food processor until smooth.

Before serving add dash of Tabasco sauce.

Garnish with fresh chives.

Soup can be frozen, but must be put it back
in food processor to re-blend.

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Chilled Creamy Carrot Soup

3 c Water
1 Bouillon cube
4 c Carrots, sliced in circles
1 Golden delicious apple,
-peeled and cubed
2 T Brown sugar
ds Cinnamon
2 t Curry powder
2 T Low-fat plain yogurt
Fresh chives (opt)

In large saucepan, bring water and
bouillon to boil. Set aside. In separate
saucepan, steam apple and carrot for
15 minutes or until very tender.
Remove from heat.

Puree in batches, carrot and apple
with broth. Pour into large bowl.
Stir in sugar, cinnamon and curry powder.

Chill in refrigerator for at least an hour
or until ready to serve.

Pour into bowls and serve with dollop
of yogurt. Garnish with chives.

Makes 6 servings.

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Curried Creamy Carrot Soup -

1 onion
6 peeled & sliced carots
2 cups vegetable stock
1 tsp curry powder
2 cups nonfat milk
1/2 tsp salt

Simmer carrots & onion until soft. Add curry
powder. Dump in a blender adding milk as
you go to keep soft. Return to pot to add
salt and serve steamy.

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Roasted Onion and Carrot Soup

1 T olive oil
12 ounces carrots, peeled, sliced
1 large onion, coarsely chopped
1/4 tsp dried thyme
3 cups canned low-salt chicken broth
Minced fresh chives or scallions

Directions

Preheat oven to 375 F. Heat oil in heavy
large ovenproof skillet over medium-high
heat. Add carrots and onion and saute
until onion is tender, about 10 minutes.

Transfer skillet to oven and bake until
vegetables begin to brown, stirring
occasionally, 35-45 minutes.

Remove skillet from oven; add garlic,
thyme, and 3 cups broth.

Cover and simmer until carrots are
very tender, about 30 minutes. Transfer
to blender; puree until smooth, adding more
broth if mixture is too thick.

Bring soup to simmer. Season with
salt and pepper. Ladle into
bowls and garnish with chives.