Food recipes
Creamless Creamy Carrot Soup With Herbs
Creamless Creamy Carrot Soup With Herbs Ingredients: oil, olive, salad or cooking onions, raw carrots, raw celery, raw spices, garlic powder soup, chicken broth or bouillon, dry water, bottled, generic potatoes, raw,...
Creamless Creamy Carrot Soup With Herbs
Ingredients:
oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
water, bottled, generic
potatoes, raw, skin
salt, table
spices, pepper, black
dill weed, fresh
yogurt, greek, plain, nonfat
Directions:
Heat oil in a large saucepot over medium heat.
Add onions and cook until translucent, 3 minutes.
Stir in carrots and celery; cook 10 minutes more.
Stir in garlic and cook 30 seconds.
Add chicken broth, water, potato, salt, pepper, and dillweed.
Bring to boil, reduce heat and simmer, uncovered, 35 minutes.
Cool slightly.
Puree in a blender in batches.
(Soup can be made ahead to this point.
Cool completely.
Cover and refrigerate up to 24 hours.
Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.
).
To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt.
If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.
Ingredients:
oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
spices, garlic powder
soup, chicken broth or bouillon, dry
water, bottled, generic
potatoes, raw, skin
salt, table
spices, pepper, black
dill weed, fresh
yogurt, greek, plain, nonfat
Directions:
Heat oil in a large saucepot over medium heat.
Add onions and cook until translucent, 3 minutes.
Stir in carrots and celery; cook 10 minutes more.
Stir in garlic and cook 30 seconds.
Add chicken broth, water, potato, salt, pepper, and dillweed.
Bring to boil, reduce heat and simmer, uncovered, 35 minutes.
Cool slightly.
Puree in a blender in batches.
(Soup can be made ahead to this point.
Cool completely.
Cover and refrigerate up to 24 hours.
Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.
).
To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt.
If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.