pureeing recipes

Lentil Soup

olive oil

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Papaya-Banana Smoothie

milk

Greek yogurt

vanilla extract

banana,

large, ripe papaya, peeled, seeded and chopped

ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

So easy and fast to make. My three year old loves it. I only changed it by adding one tablespoon of ground flaxseed. 

I love it. It's so good for you and good in general.


I needed to add more milk and sweetner. It was too thick. Taste was average nothing to brag about.

I recommend not to ad yogurt with milk as it is not good for stomach

This was good. It was even better when I added some cinnamon and honey. Thanks Bobby for the idea!

Loved this recipe!  I changed it up a little for an after-run drink - added one scoop of rice protein powder and replaced the milk with coconut milk.  Thank you, Bobby Flay!

I thought it was delish!  My mango must have been huge, b/c it definitely made enough for 2 people!  I used Oikos Vanilla Greek Yogurt forgoing the tsp. of vanilla and added a 1/2 scoop of vanilla protein powder.  I subbed almond milk, as well.  Tomorrow I will try this recipe using coconut milk/or water.  I have a feeling it will be equally divine (:

https://www.foodnetwork.com/videos/bobbys-papaya-banana-smoothie-0231431

Bobby makes a tropical smoothie with fresh papaya and bananas.

Bobby's Papaya-Banana Smoothie

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

garlic

chickpeas, drained, liquid reserved

tahini (sesame paste)

lemon juice (2 lemons)

water

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

https://www.foodnetwork.com/videos/hummus-0153968

Nothing's ho-hum about hummus, the zippy dip born in the Middle East.

Butternut Squash and Italian Sausage Soup

butternut squash,

vegetable oil

black pepper

onion,

garlic,

sage,

marjoram

chicken stock

cider vinegar or lemon juice

heavy cream,

butter

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Why on earth would you blend the sausage up with the rest of it - and then fine-strain it? I reserved the cooked sausage out, cooked the aromatics in the sausage drippings, and proceeded with the recipe. Blended it and then added the sausage back in. Lovely flavor!

This  is a family favorite.  I use hot italian sausage instead of sweet for alittle BAM!  The crisp sage on top adds the finishing touch.

<div>So good and hearty!!</div><div><br /></div>

Screams fall! Needed a tiny tweaking (don't blend the sausage) but a really easy soup that fills you up. 

@Anonymous-Exactly! This must be a misprint. Good flavor.

Cream of Celery Soup

celery, divided

carrots, divided

onions, diced

flour

vegetable broth, divided

Salt and pepper

heavy cream

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

A good recipe but I doubled the celery and halved the carrots, largely according to the comments below. I also substituted evaporated milk for the cream, and it was still rich and thick. It came out with a lovely celery taste, and a light golden color.

Wonderful recipe and I will make this again. Per some suggestions, I cut the amount of carrots down to half and doubled the celery. I also used chicken stock because I had that on hand, and used canned milk instead of cream. It was easier for me to puree the entire cooked portion too. Sounds like I did not follow the recipe too closely, but it turned out great for me. I love to make soups of all sorts in the winter and since my hubby and I are trying to get rid of the lbs we gained during the Holiday, I will be using this one a lot. Thank you for posting it on here.

I had some extra celery on hand and a long weekend so decided to try this soup.  I made homemade vegetable stock which probably gave it a nice deeper flavor.  I also pureed the veggies with a stick blender.  It was bland for me so I added lots of black pepper, a little cayenne pepper,a little bit of old bay seasoning and a tiny bit of fresh grated nutmeg and it tasted great and was also very pretty in color.  I did use half the amount of carrots based on other comments but did not increase the amount of celery.

I've been cooking almost 40 years now. This just sounds like too much carrot &amp; onion for a  celery. I am not even going to try it.

Very good on a cold icy day in Georgia...

This soup is the color of lobster bisque. Nothing about the way it looks says "cream of celery." It does taste good (I used chicken broth instead of vegetable, and lots of pepper and salt from grinders), but I think it tastes more like carrot. I used a hand blender and ended up pureeing all the vegetables because the consistency seemed thin. I don't know that I'll make this again, unless I try using it as the base for some other recipes and find that it works really well.

This recipe is OK. Not as good as I was expecting for a five star recipe. A little Emeril's Essence will kick it up a notch though.

I made the soup as directed until the end.  Since it looked more carrot soup than celery I used coconut milk instead of cream.  Delicious, although celery was not the dominant flavor.  

Very good soup.  The only change I made was using chicken broth instead of vegetable.  I didn't have any vegetable.   It turned out very well.

Recently my balky refrigerator (froze everything in the fridge...defrosted everything in the freezer left me with several "heads" of frozen celery...I decided to try this soup...The result was a creamy, delicate celery flavor...absolutely delicious! I don't have a hand blender or a food processor, so I pureed in the blender...DO take the advice to strain the broth and only puree the mushy vegetables...Trying to puree the whole soup was messier than you can imagine (or maybe you CAN imaginevolcanoing out of the top of the blender...live and learn! I will make this again, even without frozen celery (hopefully!

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

frozen strawberries, raspberries,

yogurt

orange juice

honey

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

Tomato Bisque

unsalted butter

bacon (about 1/2 ounce)

Spanish onion, chopped

carrot, chopped

celery,

all-purpose flour

chicken broth,

(28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

parsley

thyme

bay leaf

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Fantastic. Rendered the bacon fat first..removed and added butter after as suggested. Used a little garlic and onion powder, granulated chicken bouillon, 2 dash of red pepper flakes and 2T tomato paste at the end as suggested by other reviewers. I followed the recipe and felt like it needed more depth of flavor..for my taste. I served them with gruyere grilled cheese croutons modified from a Ina recipe. And by the way..for other reviewers. I enjoy seeing people include their modifications. I'm not going to make a batch of something..possibly not like it, and throw it out. Waste of time and money. Different people..different taste buds/palettes. I thank those that include how they experimented with a recipes. That's how recipes develop and get better. And of course..rate a recipe accordingly.<br />

<p>This recipe made one of the best tomato bisques I've ever eaten and it was the 1st time making it! I skipped the parsley as I only had dried parsley on hand but it still turned out amazing. My mom and stepdad do not like tomatoes or tomato soup but they both really liked this one and ate the whole bowl I gave them to try. I would recommend this recipe to anyone trying to find a good tomato bisque...search no further :)</p>

This recipe was way too heavy on the chicken broth and way too light on the tomatoes. It literally tasted like chicken broth with some slight other flavors. It didn’t at all taste like tomato. I made it for dipping grilled cheese, so it ended up okay, but if you like to eat tomato soup in its own like I do with leftovers after grilled cheese night, it is not good. 

I made this using a top rated can of crushed tomatoes which makes a huge difference in your results. I also added Fish Sauce which I add to most everything. If you don’t use fish sauce, get a bottle, and there is only one kind to get, research it and the brand will be revealed. I used dried herbs and better than boulion which makes a difference. Absolute best tomato soup you will ever eat!!!

I honestly don't see how this recipe rates such high reviews. Most of the reviewers changed the recipe considerably, and I wish they would rate it as written so it doesn't skew the ratings. I thought this recipe was very bland. Since I did read the reviews, I didn't use as much chicken broth, knowing I could add more later if needed. It is not anything like other tomato bisques that I have tasted - really, very little tomato flavor at all. I then tried adding tomato paste and several other things just to salvage it, which completely changed the recipe. It still was only just passable in my opinion. I definitely will not make this again. 

Delicious but a little bland. After making added red pepper flakes garlic powder and a lot more salt and pepper

Hands down the best homemade tomato bisque recipe I’ve made! There are so many different versions of Tomato Bisque—For our family, we just blend well with a hand-held stick blender &amp; it is just perfect the way it is! No modification necessary! 

This is an absolutely delicious soup.  I made this for 100 people and it was a big hit.  I did tweak the recipe though. I substituted half the amount of corn starch for the flour to make it gluten free.    I mixed the corn starch with 1/2 cup of the chicken broth and gradually added it to the soup.  I used dried herbs, no bacon and 1 1/2 cups of cream for each recipe.  I also added a pinch of nutmeg and thoroughly puréed it in my Vitamix.  Gluten free croutons on top were the finishing touch.    Yummy!  

Soup was amazing! Next time I’m doubling it and freezing half. 

This was a "10"!  I made this soup for dinner with grilled ham and cheese sandwiches and it was a hit.  I didn't wait for it to cool - I just pureed it hot in my food processor in batches.  The consistency was perfect and velvety - not too thick, not too thin - and the crispy bacon added that crunch and delicious texture.  Will definitely make again!

Homemade Red Hot Sauce

tabasco

onions

white vinegar

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

I used 10 Fresno peppers, about 15 smaller orange habaneros, a little more garlic than called for and an entire onion.  It’s pretty hot and has a good flavor. No extra salt added aside from the original amount. I also used a blender on liquify setting to try and keep all of the solids, when strained I had very little left. 

<div>This is an excellent way to use up peppers when your garden has been especially bountiful.  I used probably five different types of peppers and processed in the canner for 10 minutes.  I had a little over a pound of peppers and ended up with 12 four ounce jars.  Yowza!</div><div><br /></div><div>I also used all the seeds and didn't bother to strain it.</div><div><br /></div>

Great quick but super flavorful recipe!  I used twenty red ripe serranos from our garden, plus 4  habañeros and three dried dragon cayenne peppers, both homegrown as well.  I upped the garlic to 4 cloves but stayed pretty true to the 3/4 cup of onion.  I used a yellow one.  I added a teaspoon of paprika as well; pink Himalayan was my salt of choice.   After straining and pouring the hot sauce into jars(a pint and a half worth) to undergo the 2 week waiting period, I used the remainder to toss over some Trader Joe's chicken drumettes to see if the sauce might be good for hot wings.It was so delicious!Quite hot but not to the point of unenjoyable, with the right amount of tang and salt. I will make again once  I pick another peck of peppers. 

One of my favorite homemade hot sauces! Have done it with cayenne and red jalapeños, both excellent. 

Good recipe.  Turner out crazy hot, but that was because of the peppers I used. Will make it again with some milder peppers.

Chocolate Tart

all-purpose flour,

sugar

(1 1/2 sticks) unsalted butter, cold and cut into small chunks

egg,

ice water, plus more if needed

semisweet chocolate, chopped

eggs,

Tyler Florence's Chocolate Tart for Food Network

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

This was amazing. I added a tablespoon of hot coffee before the eggs and the baking time changed a little but it was soooo good. 

I have now made this tart twice, the first time was a total disaster.  Once I had blind baked the crust and put it in the oven with the filling, the crust just shrank away and the filling spilled out everywhere.  Take two, and was able to get the crust to stay, but it's not an easy dough to work with, accounting for only four stars for the recipe.  Next time I will use my shortbread crust recipe.  As for the filling, it freaked me out.  I baked it per the recipe at 325 deg for 15-20 min.  At 20 minutes, the bubbles began to form which, according to the recipe, meant the filling was over-baking.  But when I took it out the filling was very liquid, not set at all.  But, I decided to continue to follow the recipe, let it cool on the counter.  Three hours later it was still liquidy, so I put it in the fridge overnight.  By the next morning it had finally set up.  My family loved it, and want it for the holidays this year, except with another crust.  The filling was very delicious and very silky smooth.  That may be because I tempered the eggs first before adding to the chocolate, and then pushed though a fine mesh strainer to get out any little cooked egg particles, which is not in the recipe.  

you can also do small tarts.  Another variation: bittersweet chocolate for a darker, chocolatier taste.  Top with whipped cream.

I had to bake a little longer for both the filling and crust. Turned out great, but a little darker than milk chocolate. 

These tasted SOOOOOOOO GOOD!!! The filling needed a couple extra minutes to cook, but it tasted really good!! Totally would make it again!!!

I added some Orange Zest and Cointreau and baked the tart at 300 degrees for 25 mins. The tart turned out perfect! Some of the comments below are valid and my experience of baking with chocolate tells me that the use of good quality chocolate and good quality free range eggs makes a huge difference to the end result. Don't know the reason why cheap chocolate doesn't work as well. Free range eggs will ensure you don't get an eggy taste in the custard filling. 

The tart shell took more than forty minutes to cook and the salt suggested in the recipe is way to much.  There could definitely be some adjustment in the recipe.

Very good tart recipe! I was apprehensive about how dry the dough was at first but it moistened up just fine. Didn’t even need extra water. I topped the tart with toasted hazelnuts at the end and it was fabulous!

How should I store this...in the fridge or out (room temp)?<div><br /></div>

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Ginger Carrot Soup

sweet cream butter

onions,

chicken broth

carrots,

ginger

whipping cream

Salt and white pepper

Sour cream

Parsley sprigs,

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

I made this today with chicken broth and coconut cream &amp; coconut milk.  I also used more ginger.  Suberb.<div><br /></div>

I roasted the carrots along with 12 peeled garlic cloves. Blended in 2 cups of the stock. Followed the rest of recipe. Delicious!

Mmmmm. Made with the following changes: butter might have been a bit more than specified (didn't measure), added 2 minced garlic to sauté mixture, used a can of coconut milk (vs cream - had it on hand), and after tasting, squeezed one orange's worth of juice to the soup (thought it needed a slight tang). And, oh yes - after sauté step, used the slow cooker (was going to be in and out of the house, so this worked well). After final tasting, scrapped the sour cream.  One fine soup.

Had I never made this and it was served to me, I’d have marveled over the complexity of flavor - purely delicious. Since I made it and knew how simple it was, I was more than a little surprised to taste how truly delicious it is. That said, I didn’t bother with the cream nor sour cream; I don’t think it needs it. A few grinds of the pepper mill over each bowl and - ta da: a delicious bowl of gorgeous orangy yellow soup. A great item to keep frozen for a pretty great first course or beside a grilled sandwich.

Very tasty soup. With no changes, it's 4 stars.  With these changes, it's a 5 star recipe: double the ginger, add 5 cloves garlic. Add 1 tsp curry powder and 1/4-1/2 tsp cayenne while sauteeing. Cook longer..at least 30 minutes, until carrots are soft. Omit heavy cream but add sour cream. Salt pepper to taste. So simple and good.

Delicious.  I made this for my 9 month old twin boys and they loved it (although no heavy cream.  I put coconut milk in it instead.

DELICIOUS and oh So Easy!  I did follow the lead of others and made it my own.  I used 2 lbs carrots, 2 onion, 2 cloves garlic, 1 apple chopped, 3-4 Tblsp fresh grated ginger, Evoo to saute and only a Qt of chicken stock and of course, S&amp;P.  When carrots tender I removed from heat and used emersion blender till smooth then added 1/2 -1 cup Greek yogurt and blended till velvety smooth. Then returned to LOW heat to warm through. Definately will make again, AMAZING flavors!!!! Thanks to all for your reviews 

I made this soup last night and not only did it make the house smell wonderful, but the soup was absolutely delicious! The only adjustments I made to the recipe was to include 3 big cloves of garlic (chopped) in with the onions, and I increased the amount of grated ginger to 3 tablespoons. I am adding this to our soup rotation for sure! #Keeper

Ate it for dinner, then breakfast, then lunch, then dinner until it was all gone! Oops sorry honey I forgot to give you some!

This soup is easy and delicious. I used a 'stick blender' to breakdown the carrots and onions. Once the soup was well-blended, I let it simmer for about 20 minutes before adding the whipping cream. This allowed the soup to thicken up a bit more. Then I stirred in a teaspoon of garam masala before adding the cream. This spice seemed to really round out the flavor. Served it with a dollop of sour cream and a pinch of chopped scallions. So yummy!

Pina Colada

pineapple, frozen

pineapple juice

Coco Lopez coconut cream

white rum

dark rum

Diced Pineapple, Pineapple Juice, Coco Lopez Coconut Cream, White Rum, Dark Rum.

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

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