Here's the revised video description with all links and related text removed: This Carrot Soup is so full of flavor it may ...

Puréed soups kinda suck. By definition, they have one flavor and one texture, a visual blank space where something much more interesting should be. Pretty much anything puréed needs a big flavor ...

In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along ...

These flavorful dishes showcase carrots in many different ways, including baked with spices, blended with fruit into ...

From Mom's Cold-Season Chicken Soup and Italian Penicillin Soup to Quick Chicken Pho and Carrot Ginger Soup, these bowls of ...

Heat the olive oil in a soup pot and add the onion. Cook the onion over moderate heat until soft but not browned. Add ginger and curry powder. Cook for a few minutes. Add the carrots and cook until ...

Make cashew cream: Soak nuts in a bowl of water overnight. When ready to make cream, drain cashews and place in blender or food processor with ¼ cup fresh water. Blend until smooth and creamy, adding ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 1 medium onion, coarsely chopped> 2 tablespoons butter> 6 medium carrots, peeled and sliced> In a 2-quart ...

Getting your Trinity Audio player ready... Carrots love spice. And they can handle a good dose of it: One of my favorite treatments is to sprinkle them with an assortment of warming, perhaps smoky, ...