Light and healthy carrot soup is a source of vitamins, microelements and fiber necessary for our body. Thanks to the fact that thermally processed carrots have three times more vitamin A, such a soup will be useful for everyone. Variations in the taste of carrot soup can be diversified thanks to the addition of various spices, seasonings, greens and even nuts. Prepare carrot soup everyone can do it, it does not require special culinary skills.
Ingredients for carrot soup:
- carrots – 700 g
- potatoes – 500 g
- onion – 2 pcs.
- garlic – 3 cloves
- celery – 1 stem
- vegetable broth – 1 liter
- cream 18-22% – 100 ml
- thyme – 1 sprig or 1 teaspoon dry
- salt and pepper to taste
- butter – 50 g
Inventory:
- 5 liter pot
- plate
- blender
- knife
Preparation of carrot soup.
Step 1: cut the vegetables
Cut all the vegetables into cubes. It is better if they are approximately the same size, so everything will be cooked evenly and the taste of the dish will be better. And the main thing is that you do not overcook vegetables and save more vitamins. But you should not chop the vegetables too much. The optimal size is 2*2 cm cubes.
Step 2: fry the vegetables
Melt the butter in a well-heated pan and pour the vegetables into it. Mix well and fry for 3-4 minutes on medium heat. Just don’t let the oil burn. The vegetables should warm up well, become a little soft on the outside, but remain firm on the inside. For aroma, you can put a sprig of thyme on top.
Step 3: add broth
When the vegetables are half ready, pour the broth over them. It can be hot or cold, it doesn’t matter. Both vegetable broth and meat broth are suitable. It all depends on your taste preferences. Meat broth will make the soup more hearty and rich in taste. Vegetable broth is more suitable for those who are on a diet and monitor the number of calories. Bring everything to a boil and reduce the temperature to a minimum. We wait 15-20 minutes until the vegetables are cooked.
Step 4: pour in the cream
Pour the cream into the soup when the vegetables are ready. This way you will preserve the rich vegetable taste and not overpower it. And the cream will add only a light creamy shade.
Step 5: grind everything with a blender and beat
Grind all the contents of the pan with a blender to a puree state. The mass is airy and tender.
Step 6: serve the carrot soup
Carrot soup is served in portions, with croutons or bread. Do not rush to serve immediately after cooking. Let the soup stand for 10 minutes. During this time, its taste will become even better.
Bon Appetit!
Advice:
– Do you want to diversify the taste of carrot soup? Add a couple of pinches of nutmeg or a sprig of mint while cooking vegetables. You can add chopped walnuts, 1 tbsp will be enough. spoons Do not be afraid to experiment, use your favorite seasonings and spices.
– Carrot soup is better served with greens. A little dill will add freshness to the soup. And if you don’t like it, then sprinkle black pepper on top.
– Stale bread left? Cut it into 1*1 cm slices and fry in vegetable oil. Crush a few cloves of garlic and mix well with the croutons. Allow the croutons to cool, and before serving the soup, pour them on top. You can serve croutons separately, putting them in a salad bowl. So everyone can put as much as they want.
