This recipe is inspired by a friend of mine who loves curry more than anyone I know. He sprinkles curry on just about everything and always eats with it by his side at the dinner table. Curry pairs very well with carrots and I found that this creamy carrot soup tastes even better when it is spiced up with some curry powder. The secret to the nice texture of the soup is the addition of one small potato. Top the warm soup with a cold dollop of tangy yogurt to complete your dish.
Curried Carrot Soup
- 2 Tbsp butter
- 1 onion, chopped
- 1 lb carrots, peeled and chopped
- 1 small potato, peeled and chopped
- 3 cups chicken broth
- 2 Tbsp curry powder
- Optional: dash of cayenne pepper (if you like it hot!)
- Plain yogurt, for topping
- Heat a pot over medium heat and add the butter.
- Add the chopped onions and cook for 5 minutes, stirring occasionally.
- Add the carrots and potato, then the spices.
- Mix the vegetables well with the spices, then add the chicken broth and bring to a boil.
- Cover and turn down the heat to medium-low and cook for 15-20 minutes.
- Remove the lid and let cool for 10 minutes.
- Transfer the soup once cooled to a Magic Bullet cup and blend until puréed and smooth.
- Transfer back to the pot and reheat.
- Serve warm with a dollop of yogurt on top.
Makes 4 cups
In August of last year, I had salmorejo, a version of gazpacho from southern Spain, rich with bread and olive oil. I was eating tapas at Bar Eslava – a place where Tripadvisor reviews include statements like, “arguably the best meal of my life” – and bowls of this orange soup kept going by. I asked the couple next to me what it was, and they replied salmorejo with a puzzled look on their faces. Then I asked if it’s good (“¿está bien?”), and their look changed from puzzlement to bafflement. “Si,” ellos dijeron. “Está muy bien.”
Translation: the best tomato soup of your life. And easy, too.
This is a no cook gazpacho, with just a soak in boiling water to stand in for cooking, so really the quality of the soup depends on the quality of the tomatoes. Luckily, that’s no problem this time of year.
As it turns out, the Magic Bullet was made for tapas. The large container is the perfect size for an appetizer portion for two. Feel free to double the recipe or more. It’s traditional to serve this with a chopped hard boiled egg and a drizzle of oil. I’ve dramatically reduced the amount of olive oil that is typically used in the dish itself, because I find the dish to be just too rich, but feel free to add more if you want the authentic Spanish experience.
- 1 large tomato
- 2 oz white bread, ripped into large pieces (baguette)
- 1/8 small onion
- 2 tsp salt
- 1 small clove garlic
- 1 tsp sherry or balsamic vinegar, plus a drizzle
- 1 tbl olive oil (or more)
1 hard boiled egg, chopped, for serving
black pepper, for serving
- Place tomato, bread, onion, salt, and garlic in Magic Bullet and cover with boiling water. Let sit for at least 20 minutes and up to an hour.
- Drain vegetables, squeezing water from bread and reserving 1/4 cup soaking liquid.
- Add reserved soaking liquid, oil, and vinegar. Blend until smooth.
- Serve, topped with chopped egg and black pepper, and a drizzle of vinegar.
I recently discovered an exciting new soup recipe! It is a black bean soup, which sounds boring at first, but there are many ingredients that make it incredibly flavorful and delicious. This soup is great for lunch because it’s really filling and will give you the energy you need to get through the rest of your day. I like to serve it with a dollop of sour cream, fresh cilantro and tortilla chips. If you like your soups on the spicy side, you can add more cayenne pepper. You can also control the texture by reserving the desired amount of soup before blending it, or by pulsing the Magic Bullet blender versus letting it run.
Black Bean Soup
- 1 Tbsp canola oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, chopped
- 1/2 large red bell pepper, finely chopped
- 2 cups chicken broth
- 1 can black beans, undrained
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Sour cream for topping
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic, celery and bell pepper and cook for 5 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil.
- Add the beans, salt, chili powder, cumin and cayenne pepper and stir.
- Remove the pot from heat and let cool to room temperature.
- Add the desired amount of soup to a Magic Bullet pitcher and pulse or blend to the texture you want (blend more soup and longer for a smoother texture).
- Pour the soup back into the pot and reheat before serving.
- Top with sour cream and fresh cilantro.
It’s the first day of spring, but all across America, the temperatures are still in the lows to freezing. So, now, during this still-perfect soup weather, try this one before it gets too hot for soup. Which is really a shame. Because soup is amazing.
Sweet Potato and Broccoli Soup
- 1 tbsp. olive oil
- 1 large onion, chopped
- 1 leek, chopped
- 3 1/2 cups chicken or vegetable broth
- 3 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 medium apple, peeled and cut into 1-inch pieces
- 2 cups broccoli florets
- 1 tablespoon water
- sour cream and apple slices, optional for garnish
- In a medium-sized saucepan, heat oil and add onion and leeks just slightly before the oil starts to sizzle. Cook, stirring, for 4 minutes or until soft. Stir in the broth, sweet potatoes and apple pieces. Bring to a boil and then reduce heat. Cover and simmer until sweet potatoes are tender; about 20 minutes.
- While the potatoes cook, microwave your broccoli florets and water in a small bowl on High for 1 minute, or until they are crisp.
- Once your soup is ready, let it cool. Add about 1/3 of the portion to your Magic Bullet cup or pitcher and blend until creamy and smooth. Repeat with the rest of the soup.
- Begin to heat the pureed soup again, stirring in the broccoli florets. Heat for 10 minutes, or until hot.
- Serve, adding a dollop or sour cream and apple slices on top, if desired.
The first time I tried this creamy corn soup was during a foodie conference last summer at a 4-star restaurant in Carmel. I have never tried corn soup before and was pleasantly surprised at how much I liked it. This is my attempt to recreate that delicious creamy corn soup, since it has become one of my top five favorite soup recipes of all time! And, as we know, wintertime is the best time to make homemade soup. It’ll warm you up on those chilly winter nights, but you can also enjoy it cold if you prefer!
Creamy Corn Soup
- 2 cups corn
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 1 potato, peeled and cubed
- 1 tbsp vegetable oil
- 1/2 tsp pepper
- 4 cups chicken broth
- 1/4 cup cream
- Tomatoes and cilantro for garnish
- Heat the oil in a pot over medium heat.
- Add the onions and celery and cook for 7 minutes, stirring occasionally.
- Add the corn, potato, pepper and chicken broth and bring to a boil.
- Cook for 10 minutes, then remove from heat and cool for 5 minutes.
- Transfer soup to a Magic Bullet pitcher and pulse until you get a creamy consistency.
- Pour back into pot and heat up if needed.
- Stir in cream and serve warm or cold. Garnish with chopped tomatoes and cilantro.
Makes 6 cups
What in the world is gazpacho?! I’d never heard of it until my friend told me about it just the other day. It’s basically a vegetable soup served chilled that originated in southern Spain. It’s especially popular in the summer months due to its refreshing nature. I usually don’t make many soups during the summer months, but this I will do! There are many variations, including some that use tomato, grapes, or cucumbers. I decided to make a cucumber gazpacho with my Magic Bullet and it was so quick and easy. All you have to do is toss all ingredients into your Bullet and blend away! So what do you think? Would you like to give gazpacho a try?
- 1 large cucumber (16 inches)
- 3 tbsp olive oil
- 1/2 cup cold water
- 1 small clove garlic, minced
- 1 tbsp white wine vinegar
- 1/2 tbsp lemon juice
- 1/4 tsp salt
- Pinch cayenne pepper
- Ground black pepper, to taste
- Peel and chop cucumber.
- Add all ingredients to a Magic Bullet blender cup, cover and blend until foamy.
Makes 2 cups
What’s so special about this curried zucchini soup? You can eat it hot or cold. That’s right, it tastes great either way! Now that it is summertime, I don’t make soups as often as I do during the winter season. This zucchini soup is still on my regular menu because even if it is a very hot day, you can still enjoy it by eating it cold. The soup isn’t very spicy, but you can always add a kick to it by sprinkling in some cayenne pepper.
I love dipping a big slice of bread in it – I know, I am such a carbs addict!
- 2 tbsp olive oil
- 1 leek, finely chopped
- 2 tbsp curry powder
- 1 tsp chili powder
- 4 zucchini, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- Pinch of cayenne pepper (if you want it more spicy!)
- Heat olive oil in a large pot over medium heat.
- Add leek and simmer for 5 minutes.
- Add spices and stir.
- Add the potatoes, zucchini and vegetable broth and bring to a boil.
- Boil for 25 minutes, then remove from heat and allow the soup to cool for 10 minutes.
- Add the soup to a Magic Bullet pitcher or cup and blend before serving.
Makes 6 cups
Yes, summer is here! Time for lemonades, fruit popsicles, and delicious gazpachos! This Strawberry Gazpacho recipe is adapted from numerous on the web and works perfectly in your Magic Bullet. Quick and simple, you’ll wish you could lounge on the patio with a shot glass of this every summer day.
- 1.5 pounds medium ripe tomatoes, cored
- 1 medium cucumber, peeled
- 1 small red bell pepper, cored and seeded
- 1/4 medium red onion
- 1 garlic cloves
- 1/2 bunch fresh flat-leaf parsley, long stems removed
- 1 cup fresh strawberries, hulled
- juice of 1 lemon, or to taste
- 1 Tbsp white wine vinegar, or to taste
- up to 1/2 cup water, if desired
- 1 Tbsp cold pressed extra virgin olive oil
- In batches, combine the first 8 ingredients and a splash of water in your Magic Bullet until smooth; for a chunky gazpacho, use the pulse method.
- Add the vinegar and salt and blend. Taste and adjust the seasoning and consistency as necessary by adding vinegar, salt, and/or more water. Refrigerate for at least 10 minutes.
- Transfer the gazpacho to a large bowl. Drizzle with olive oil.
- Know the snow is coming and you won’t be leaving the house for a few days
- Had a bad day at work
- Have company coming over for dinner and want to slam it outta’ the park on course 1
- Wanted to make a sinfully rich treat for someone (or yourself)
This loaded baked potato soup made with your Magic Bullet Blender is soooo one hundo the way to go and you betta bet your Van Halen tush this cup of goodness will make you Jump.
Lauren DeMaio, your Magic Bullet Kitchen Magician coming ‘atcha with a so-worth-indulging recipe for the homies.
(On my playlist today: getcha game face on- http://www.youtube.com/watch?v=BNy3-6ooMTc)
Simple – YES. Impressive – OBV. Delicious – MINDBLOWINGLY.
See below, baby.
- 4 medium potatoes
- 28 ounces chicken broth
- 4 Tablespoons sour cream
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 3 strips bacon, cooked well done, crumbled
- 3 green onions, sliced
- Preheat oven to 400 degrees.
- Wash, dry and prick potatoes with a fork.
- Place directly onto cookie sheet and bake for about 45 minutes until cooked through. If you don’t have one or prefer to cook the potatoes directly on the rack in the oven, by all means – go crazy. *Tip: When baking potatoes that will be used as a side dish – wash, dry, prick with fork, rub outsides with olive oil and a little bit of sea salt. This helps crisp up the skin a bit.
- Let potatoes cool. Peel then cut into about ¼ – ½” pieces.
- Add the insides from 2 of the potatoes into your sauce pan.
- The remaining 2 potatoes will be going into your Magic Bullet.
- Fill up your Magic Bullet Tall Cup about ¾ of the way with potato and then the remaining room with chicken broth.
- Blend until smooth, about 10 seconds.
- Add to sauce pan with the other 2 cubed potatoes.
- Continue the 3 steps above until your potatoes are blended into magically wonderful bliss.
- Put the sauce pan filled with potatoes on low heat.
- Add sour cream, black pepper, about ½ of your shredded cheese, ½ of your crumbled bacon and ½ of your green onions.
- Stir to combine.
- Let cook until combined and thoroughly heated through – nothing above a simmer. About 10 minutes.
- Soup > Bowl
- Bowl of Soup > garnished with a bit of your remaining cheddar, bacon and green onions.
- Bowl of ridiculousness is served baby.
Cozy up, dive in and enjoy my friends.
Alrighty – Boston and Chicago are just around the corner for work so this kid has got to get back to cranking.
Until next time my Bullet Babes, sending all my love, from the great, awaiting yet another snowstorm state of Connecticut, to all of yours.
Looking for a special appetizer to serve to your loved ones? Trying to get your kids to eat their veggies? (Ok, tomato’s technically a fruit…) Well, try our scrumptious tomato soup, so simple, even the kids can help you make it! It’s great by itself, but feel free to experiment and make it your own. Let us know how you personalize this recipe!
- about 1 cup Tomato
- 1/4 cup Milk
- 1 clove of garlic
- Your favorite herbs
Fill the Tall Cup 2/3 of the way full with cherry tomatoes (sliced tomatoes work, too) and steam in the microwave for about 90 seconds (microwaves vary). Using an oven mitt, remove the cup, add about ¼ cup of milk, 1 clove or garlic and your favorite herbs (a few leaves of chopped basil works great). Use the Cross Blade to blend until you achieve the right consistency for you – then pour into a bowl and enjoy.