#carrot soup

[saltandlavenderblog]

Creamy carrot ginger soup

[snail-fever]

happy pride from these freaks and whatever it is they have going on 💖🌈🏳‍🌈

[reverend-spines]

I love my house

I love my house

I fucking LOVE MY HOUSE!!!!

[averygamin2]

Bee-Koh and Carrot Soup are having a conversation right now. Bee-Koh said something about snuggles and then Carrot Soup said something about snuggles and then Bee-Koh said “Ee-tay, ee-day minds think alike.”

[carota-sativus]

I've been making this recipe for about 17 years, and thought I should stick it here. It's fast and easy, and goes sinfully well with garlic bread. I've made this with just carrots and a mix of carrots and squash, and carrots and sweet potato, and it's always great. Might try it with parsnips or beets in the fall. Harissa is also great as a topping if you like some heat.

Admittedly, I don't think this makes for good leftovers from the fridge, but maybe it freezes better? My spouse disagrees with me, however, and happily eats it however he can get it.

I got this recipe from Livejournal way back in the day, but now I can't find the original, so this is a pic of the printout. Feel free to transcribe it; I would if I had the spoons.

[mylovelanguageisfood]

Curried Carrot Soup

Serves 4

2.5 cups water

1 14-ounce can coconut milk

1 heaping tablespoon instant vegetable stock powder

1 tablespoon plus 1 teaspoon curry powder

.5 teaspoon salt, or more to taste

1 pound carrots, peeled or scrubbed, trimmed and cut into large chunks

1 large sweet onion, quartered

1 large russet potato, peeled and cut into 8 chunks

Finely chopped fresh cilantro for garnish

1. In a large soup pot, bring the water, coconut milk, stock powder, curry powder, and salt to a boil over high heat.

2. Meanwhile, in several batches, pulse the carrots, onion, and potato in a food processor until very finely chopped. Add it to the soup. Return the soup to a boil, cover and simmer, stirring occasionally, until the carrots are very soft, about 20 minutes.

3. Purée with an immersion blender or in batches in a blender. Add more salt if needed, garnish with cilantro.

[ladyaj-13]

Three-C Soup

Roast 800g (ish) carrots in olive oil (c.30-40 mins, depending on the size you chopped them to).

Have a sit down for a bit, or get on with it.

Toast cumin (2tsp), yellow mustard (1tsp) and nigella (1tsp) seeds in oil for 1-2 minutes.

Add a diced brown onion and pinch of salt, fry gently until softened.

Add 2 minced garlic cloves, fry for another minute.

Add 1/2 tin of chickpeas, plus all the chickpea water, and simmer for a couple of minutes.

Make up 1 stock cube (veg or chicken, your choice) and add to pan. Simmer until your carrots are roasted. You might have to wait for the carrots if you didn't have a sit down earlier. Just turn the base mix down to a low heat and let it hang out as long as needed.

Dump your carrots into your soup pan.

If you want, toss the other half of your can of chickpeas in olive oil, salt and smoked paprika and chuck in your carrot pan - back in the oven. These probably won't be crispy by the time your soup is ready, so you might have to factor in another sit. You could save the chickpeas for another meal instead. It depends how you feel about soup toppings.

Blend your carrot/chickpea/cumin (see! three c's! ...and some other stuff) mix, adding more water until you get your desired soup consistency.

Check seasoning, serve. Perhaps with crispy chickpeas.

Makes 4 servings.

Ingredients for shopping:

800g carrots

1 brown onion

2 garlic cloves

2 tsp cumin seeds

1 tsp nigella/black onion seeds (optional)

1 tsp yellow mustard seeds (optional)

1 can of chickpeas

1 stock cube

salt

olive oil

1 tsp smoked paprika (optional)

[streetcattournament]

Round 3 - Bracket 24

Big Bicolored Orange Cat Who Loves To Sleep | Carrot Soup

[askwhatsforlunch]

Saffron Carrot Soup

Beautifully flavourful with a gorgeous golden hue, this simple Saffron Carrot Soup makes a warming dinner on a chill, misty and rainy day.

Ingredients (serves 4):

a dozen medium carrots

a large garlic clove

1 teaspoon coarse sea salt

a good pinch saffron threads

1 litre/4 cups water

1/2 teaspoon freshly cracked black pepper

Peel carrots and cut them into slices. Add carrot slices to a large pot.

Peel and halve garlic clove, and add it to the pot, along with coarse sea salt, saffron threads and water.

Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, cover with a lid and simmer, 15 to 20 minutes, until carrots are soft.

Stir in black pepper.

Using a hand-held blender, process until smooth, gradually adding more water if necessary.

Return over the flame, to heat.

Serve Saffron Carrot Soup hot.

[bumblebee-cottage]

Roasted Carrot Soup w/ Parsnips, Apples + Gingery Toasted Pepitas – Happy Hearted Kitchen

[snail-fever]

self-indulgent beach photoshoot featuring my wol, my husband (@reverend-spines)'s wol, and their respective ships (and also neyuni) 💖🏖

[appetizeme]

[reverend-spines]

She regularly gets into arguments w Hien over whether the sub or Hingan language dub is better

(edit by: @snail-fever )

[asprinkleofpeppermint]

5 recipes using ginger root— Caramelized ginger bites, ginger lemon tea, carrot ginger soup, ginger applesauce, and pickled ginger.

[strengthandsunshine]

This easy Vegan Carrot Ginger Soup is super creamy, zesty, and bold with minimal ingredients and no cream! This quick and healthy warm vegetable soup is gluten-free, allergy-free, and low-carb, made with fresh carrots and ginger, veggie broth, and spices, blended to smooth creamy perfection! A bright and cozy one-pot soup recipe that's perfect for a light lunch or dinner!

Vegan Carrot Ginger Soup (Gluten-Free, Allergy-Free) https://wp.me/p4UrDz-8xJ