Craig Claiborne Healthy Carrot Soup
Creamy Carrot Soup
Carrot and Orange Soup
Carrot and Red Pepper Soup
Spiced Carrot Soup
Winter Carrot Soup


Craig Claiborne Healthy Carrot Soup


Source: Craig Claiborne with Pierre Franey, "Craig Claiborne's Gourmet
Diet"

4 cup carrots, cut into 1/2-inch lengths
2 cup potatoes, cut into 1-inch cubes
1/2 cup coarsely chopped onion
4 cup unsalted chicken broth [CC has a recipe, but you can also buy it]
1 to 1 1/2 tsps ground cumin
1 bay leaf
pinch of cayenne pepper
freshly ground black pepper to taste
1 cup yogurt
2 Tbsp finely chopped chives

Combine the carrots, potatoes, onion, broth, cumin and bay leaf in a
saucepan. Bring to the boil and simmer for about 20 minutes, or until the
carrots are tender
Scoop out the vegetables and put them into the container of a food
processor or electric blender. Blend while gradually adding the liquid.
Return the soup to the saucepan and add the cayenne. Add a generous
grinding of pepper.
Serve hot, or chill. Serve with a dollop of yogurt and a sprinkling of
chives on each serving.




Creamy Carrot Soup
Yield: 6 servings

3 cup Vegetable stock
1 lg Grapefruit, chopped in a -- blender of food processor
1 lb Carrots, sliced
1 lg Onion, sliced
1 tsp Cumin, ground
1/2 tsp Cinnamon
Salt & pepper, to taste
1 cup Soy milk mixed with
1 Tbsp Lemon juice

In a large stock pot, combine the stock, pureed grapefruit, carrots,
onion, cumin and cinnamon. Bring to a boil, reduce heat & simmer until the
carrots are tender, this should be just under 30 minutes, depending on how
thinly you have sliced them. Cool the ingredients & then transfer, in
batches, to a blender or food processor. Puree & return to a clean pot.
Gently re-heat, season with salt & pepper. Just before serving, stir in
the soy buttermilk.

Recipe by Mark Satterly




Carrot and Orange Soup

Recipe By : Sherrie, Georgia, USA

Serves/Makes : 4

1 Tbsp. vegetable oil
8 carrots, peeled and sliced
2 onions, finely sliced
1 zest of orange, minced
4 cup vegetable stock
2 Tbsp. butter
30 ml all-purpose flour
1 cup unsweetened orange juice
salt & pepper to taste
1 orange, sliced for garnish

Heat oil in saucepan and add carrots, onions and orange zest.
Cook vegetables to soften and moisten with vegetable stock.
Cover and cook for 15 to 20 minutes over medium-high heat. Melt
butter in a small saucepan, add flour and cook for a few seconds.
Add orange juice and season; heat until thickened. In a food
processor; puree the carrots. Mix all ingredients together.
Ladle into soup bowls and garnish with an orange slice.




Carrot and Red Pepper Soup

(Serves 4)

1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers, roasted
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the chopped onion and carrots into a pot with the water and simmer,
covered, over medium heat until the carrots can be easily pierced with a
fork, about 20 minutes. Roast the peppers by placing them over an open gas
flame or directly under the broiler until the skin is completely
blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip
the charred skin off with your fingers, then cut the peppers in half and
remove the seeds. Blend the carrot mixture along with the peppers in
several small batches. Add some of the soymilk to each batch to
facilitate blending. Return to the pot and add the lemon juice, vinegar,
salt, and pepper. Heat until steamy.




Spiced Carrot Soup

6 large carrots -- thinly sliced
6 cups chicken broth
1 tablespoon butter
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
salt and pepper

Simmer the carrots in a heavy saucepan with 1/2 cup of the chicken broth
and puree. Return to pan. Add the spices and stir. Add the remaining
broth, salt and pepper and simmer for 20 minutes.




Winter Carrot Soup

1 Tbsp Safflower oil
4 Carrots, grated
Med Onion, chopped (1/2 cup)
4 cup Vegetable stock
6 oz Can Tomato Paste (2/3 cup)
1 Tbsp Soy sauce
1/2 tsp Thyme
1/4 tsp Ground Cumin
1/4 tsp Black Pepper

GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch
oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until
tender, about 5 minutes. Add remaining ingredients, increase heat, and
cover. When mixture reaches a boil, reduce heat to med and simmer for
about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup
raisins-cook soup until they are plump & tender.


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