Carrot cream soup with cream. Soup puree from carrots and potatoes. Soup

Carrots are a very healthy and tasty product. Now we will tell you how to cook carrot soup puree.

Creamy Carrot Soup

Ingredients:

large carrots - 3 pcs.;
onion - 1 pc.;
potatoes - 2 pcs.;
broth - 750 g;
cream - 200 ml;
salt, dry ginger, curry;
butter- 1 tbsp. a spoon.

Cooking

Fry chopped onion in butter. Cut carrots and potatoes into medium-sized slices. Boil vegetables in broth until tender. Then add the fried onions, salt and spices. Now turn off the fire and let the soup cool down a bit. Grind potatoes and carrots to a puree state. Pour in and bring almost to a boil, then immediately turn off.

Carrot and Potato Soup

Ingredients:

carrots - 4 pcs.;
onions - 2 pcs.;
potatoes - 4 pcs.;
broth - 500 ml;
butter - 50 g;
salt, parsley - to taste.

Cooking

We chop the carrots into strips, cut the onion into cubes and pass the vegetables in butter. When the carrots are soft, add them, add chopped parsley and potatoes, cut into cubes. Add water and cook vegetables until soft. Then we turn them into puree by grinding through a sieve or using a blender, pour in the broth and let the soup boil.

Carrot puree soup with rice

Ingredients:

rice - 150 g;
carrots - 600 g;
butter 82.5% fat - 70 g;
milk - 500 ml;
yolks - 2 pcs.;
water - 200 ml;
salt.

Cooking

We cut the carrots into circles. Melt the butter in a saucepan, put the chopped carrots and simmer for 20 minutes under the lid. After that, pour in water and after it boils, pour in rice, pour in milk (400 ml) and let it boil again. Cook the soup over low heat for 20 minutes, and then puree with a blender. Beat the yolks with the remaining milk, add salt and pour the resulting mass into the soup. We let it boil, and then immediately turn it off.

Mango Carrot Soup Recipe

Ingredients:

large carrots - 1 pc.;
mango - half;
vegetable oil - 10 ml;
butter - 1 teaspoon;
potatoes - 1 pc.;
onion - 1 pc.;
chicken broth - 400 ml;
red tabasco sauce, ginger, cinnamon, lemon jam, salt - to taste;
croutons and pine nuts for serving.

Cooking

Peel the vegetables and cut into cubes. In vegetable oil, first of all, fry the onion until golden brown, then spread the potatoes, when it is fried, add the carrots and then the mango. Let the vegetables brown slightly. Add lemon jam, cinnamon, ginger, red Tabasco sauce to taste and pour in the chicken broth.

Reduce the heat and cook the soup for about 20 minutes. Then turn off the fire, beat the soup with a blender and add the butter. When serving, add a little croutons to each serving of soup and pine nuts- these additions will give this dish a special piquancy.

Spiced Carrot Soup

Ingredients:

Cooking

Chop onion and garlic. In a saucepan, melt and sauté the vegetables on it for about 3 minutes. Peeled carrots cut into cubes. Wash the zucchini and also chop. In a mortar, grind cumin, freshly ground black pepper, coriander and sea salt. Add the mixture of spices to the vegetables, mix and sauté for another 5 minutes. Pour the broth into the vegetables and cook for 20 minutes. Ready soup puree with a blender. Before serving, decorate the soup with a sprig of cilantro.

Are you on a diet and puzzle over what to cook for yourself and your family? Make carrot and potato soup. It will be exactly what the dishes of people who adhere to proper nutrition: low-calorie and satisfying, tasty and healthy. Some diets do not recommend eating soups in the usual way - a lot of liquid, few ingredients - due to the fact that they do not bring long-term saturation, but only fill the volume of the stomach. So that in an hour you don’t get sucked in the stomach and a treacherous feeling of hunger does not appear, we will cook diet soup-mashed potatoes from potatoes and carrots.

Carrot puree soup: recipe with photo

Ingredients (based on 2 servings):

2 medium raw potatoes
1 small carrot
1 head of onion
a pinch of salt

Cooking process:

Do not be surprised that among the products there is no sunflower oil, fat, meat, pasta. First, there will be our carrot soup- dietary puree, so there should not be any frying (fat disappears immediately), secondly, if you follow all the rules, then you can’t combine potatoes with a meat group, respectively, the soup will be on vegetable broth, and thirdly, such favorite many housewives of pasta in soups with diet food also don't fit well.

So, let's start by peeling, washing all the vegetables and cutting them into small pieces in a small saucepan.

The better you grind them, the faster they will cook, although you do not need to grate. Fill with water and put on a big fire.

It doesn't matter how much water you pour. A small pot won't fit much anyway. When the soup boils, salt, cover with a lid, reduce the heat and simmer the vegetables for about 30 minutes. Focus on the carrots, if they are cooked, then everything else is ready too.

Then we transfer the vegetables to the blender bowl, pour in 5 tablespoons of the broth to begin with and chop thoroughly.

If it seems to you that the soup turns into just a puree, pour in more liquid. The main thing is to achieve a delicate, sparse, homogeneous consistency.

For color and extra flavor when cooking vegetables, you can add some fresh or frozen herbs to them.

Pour the carrot puree soup with potatoes from the bowl into a plate and eat.

Now you know how to make potato and carrot soup, and you can feed your loved ones delicious and healthy food. For your family members who are not on a diet, serve this dish with garlic croutons or crackers, or, as in this case, homemade puff envelopes with cheese. And prepare for yourself. A dietary dish doesn’t mean tasteless at all, it’s just that it doesn’t have any unnecessary, but such familiar letters E, flavorings and unhealthy fats. Enjoy your meal!

Very tasty, healthy and bright carrot soup will cheer you up and give you a boost of energy for the whole day. 10 recipes - for you!

0.8 l water
2-3 pieces (200-250 g) carrots
2-3 pcs (200 g) potatoes
2 tbsp. spoons vegetable oil
1 tsp coriander seeds (or 0.5 tsp ground)
1/3 tsp turmeric
pinch hot pepper(on the tip of a knife)
1 tsp dry greens of shamballa or dill
1 tsp grated ginger root
1 teaspoon salt
1-2 tbsp. spoons of lemon juice (to taste) or 50-75 ml of cream
cilantro or celery greens (to taste)

Put a pot of water on the fire. Peel vegetables, prepare spices.

Cut potatoes and carrots into medium-sized pieces (1.5-2 cm), which would be convenient to grind later in mashed potatoes.

Place chopped potatoes in a pot of boiling water.

Crush the coriander seeds in a mortar to release the aroma. Then put them in a heated pan with oil and fry over low heat. (If coriander is ground, it should be added at the end of cooking along with dry herbs.) When the seeds darken a little, add grated ginger root and sliced \u200b\u200bcarrots to the pan.

Saute carrots over medium heat, stirring occasionally.

Transfer the contents of the pan to the pot where the potatoes are already boiled and cook until the vegetables are ready.

Remove from heat and let soup cool slightly. Grind it with a blender (if necessary, to make the soup puree more homogeneous, you can pour out part of the broth, chop the vegetables with the foot of the blender, and then add the poured broth and mix again with a blender).

If there is no blender, pieces of potatoes and carrots can be crushed manually with a potato masher (masher) and, gradually adding broth to the puree, beat the mass with a whisk until a more uniform puree-like consistency is obtained.

Put the pot with carrot puree soup back on the fire, add salt, turmeric, pepper, dry herbs and cook after boiling for another couple of minutes.

Then add lemon juice (the amount depends on the sweetness of the carrot and the acidity of the lemon), stir and turn off the heat. The soup is ready.

For more delicate taste Add cream to the soup instead of lemon juice.

Recipe 2: Chicken Carrot Soup

The soup has a very delicate velvety texture and a light sweet taste.

400 g carrots
200 g onion
1 chicken thigh
1 melted cheese
1 st. l. vegetable oil
1 st. l. butter
salt pepper
oregano, thyme (optional)

Chicken thigh pour 800 ml of water, bring to a boil. Immediately after boiling, I change the water, so the broth becomes less greasy and not so saturated in taste, I like it better this way. But this is optional, of course.

Instead of chicken thigh You can use any other part of the chicken that you have.

In a skillet, melt 1 tbsp. l. vegetable and butter. Put finely chopped onion, fry until completely transparent.

Add carrots, cut into pieces, fry, stirring, for a few more minutes.

Transfer the contents of the pan to the pan with the chicken, cook for about 25-30 minutes or until the carrots and meat are completely soft.

Salt, pepper, add spices (I used a small pinch of dried oregano and thyme).
Add melted cheese, cut into pieces (the easiest way is to cut it with a wet knife), and cook the soup for a few more minutes, until the cheese is completely dissolved.

Pour the soup into a bowl, add the chicken. Be sure to add chicken, it is much tastier with it, it sets off the taste great. I tried it with cream, they usually also set off mashed soups perfectly, but no, it was chicken that was perfect with this soup.

By the way, I think you can cook with veal according to the same principle, only cook the meat longer at the beginning.

Carrot puree soup has a delicate velvety texture and an excellent non-trivial taste!

Recipe 3: Carrot Soup with Cream Cheese

carrots - 4 pcs.
potatoes (medium size) - 5 pcs.
onion - 2 pcs.
processed cheese - 2 pcs.
salt - to taste
greenery - for decoration

Potatoes need to be peeled and cut into 4 parts.

Cut the peeled carrots into thick slices.

Cut the bulbs into several pieces.

Cut melted cheese into small cubes.

Boil water in a small saucepan, salt, send all root crops there. Boil the soup over moderate heat. When the vegetables are soft, put the cheese into the pan. Mix well and cook for another 20 minutes, so that all the ingredients are well softened, even boiled soft. Then take the soup off the heat. Grind the entire contents of the pan with a blender until smooth.

The consistency of carrot soup should become like a cream.

Pour the finished puree soup into small bowls, garnish with leaves of fresh herbs and serve. Bright carrot soup is ready!

Recipe 4: creamy carrot soup with sour cream (with photo)

carrots - 3 pieces of medium size
onion - 1 medium
milk - 125-250 grams (depending on what consistency you want the soup)
sour cream - 100 grams

We clean vegetables. My. And cut into large pieces.

Put all the pieces in a small bowl. Fill with water so that the vegetables are covered by 3 centimeters from the top. We put to cook until fully cooked - 20-30 minutes.

We put the prepared vegetables in a blender, pour a little water in which they were cooked, and turn them into a puree.

Pour it back into the saucepan. Add milk. I put sour cream. Salt, mix. We put on a small fire to warm up (do not boil!). Pour into bowls.

You can add a little more sour cream to the plate, because the combination of sour cream and carrots is simply delicious, even those who do not perceive boiled carrots well, willingly eat it with sour cream.

In addition to sour cream, you can add a pinch of finely chopped greens and crackers, or pieces of salted crackers.

Recipe 5: diet carrot soup (with photo step by step)

water or vegetable broth- 1 liter;
bright carrots - 3 pcs. (medium size);
potatoes - 2 pcs;
onion - 1 pc;
garlic - 1 clove;
fresh ginger root - 2-3 cm (optional);
salt - to taste;
freshly ground black pepper - a pinch when serving;
any vegetable oil (preferably refined) - 3 tbsp. spoons.

Simultaneously with the heating of the broth or water, we begin to clean and cut the vegetables. Since we will be mashing all the vegetables, the beauty of cutting in this recipe does not matter.

Cut vegetables as you like, but it is better to cut them not very large so that they cook faster. Cut the potatoes into small pieces, carrots into cubes or segments.

Cut the onion into small cubes. The recipe uses fresh ginger, which gives the carrot soup a pleasant aroma and a slight spiciness. If you don’t like ginger or don’t have it, add garlic - it will also turn out fragrant and tasty.

In extreme cases, when there is neither one nor the other, you can put a small amount of ground spices in the soup.

Pour the pieces of potatoes into the boiled broth (water). Let it cook until tender with a quiet boil under the lid, and we will take care of the rest of the vegetables.

Let's heat up the vegetable oil (take whatever you have). We will send chopped onion and ginger (or garlic) into it. Stir, but we will not fry, just warm and soften the onion.

Add chopped carrots to the onion with ginger. Stirring, we will simmer in oil for several minutes until the carrots absorb all the oil and become soft.

Let's shift stewed carrots and onion along with oil in a saucepan to the finished potatoes. Season the soup with spices (if you didn’t put ginger). On a very quiet fire, continue to cook until all the vegetables are soft. The target is potatoes. As soon as the pieces soften, turn off the heat, leave the soup for 5-10 minutes to cool slightly.

Transfer the cooked vegetables to a blender. Pour in a ladle of broth (vegetable broth).

We puree everything, turn it into a homogeneous mass of bright orange color. pouring vegetable puree back to the pan, dilute with vegetable broth to the desired consistency.

Salt to taste. If necessary, add spices, choosing them at your discretion (carrot puree soup is easy to give any flavor and taste).

Bring the carrot soup to a boil, stirring, cook for two to three minutes. Turn off, let it brew a little. Pour the hot soup into bowls and serve with croutons, greens, croutons. It will be very tasty if you dry the bread and rub it with garlic - spicy and fragrant.

If you want the taste of carrot soup to be softer, add a little cream at the end of cooking (do not bring to a boil) or offer sour cream to the soup. Enjoy your meal!

Recipe 6: Creamy Carrot Soup

Delicate creamy taste, smooth texture, pleasant color - these are the three components of the popularity of carrot puree soup.

2-3 large carrots
2 potatoes
1 tbsp butter
200 ml cream
1 bulb
3 cups beef or vegetable broth
salt, curry, ginger

Chop the onion and sauté in butter until soft and translucent.

Peel the carrots and cut into cubes.

Peel potatoes and cut into cubes.

Simmer the carrots and potatoes in the broth until just tender, about 20 minutes. Add onion to the pot. Salt, add seasonings.

Remove from heat and let cool slightly. Grind potatoes and carrots with a blender until a puree mass.

Pour cream into a saucepan with mashed potatoes, put on fire and bring to a boil.

Serve carrot cream soup hot. Enjoy your meal!

Recipe 7: Chicken Carrot Soup with Cheese

Carrots - 400 g
Chicken thigh (medium) - 1 pc.
Water - 800 ml
Onion - 200 g
Processed cheese - 1 pc. (70 g)
Salt - to taste
Pepper - taste
Oregano - a small pinch
Thyme - a small pinch
Vegetable oil - 1 tbsp.
Butter - 20 g

We wash the thigh, fill it with water, bring to a boil, reduce the heat and cook the broth.

Pour vegetable oil into a frying pan, add butter to it, melt over a fire.

Finely chop the onion and pour into a frying pan with hot oil. Saute onion until soft, stirring occasionally.

Add carrots, cut into small pieces, fry for 2-3 minutes, stirring occasionally.

Put the contents of the pan into a pan with a thigh and cook from the moment of boiling for about 20-30 minutes. Meat and carrots should become soft. At this stage, add salt to the pan.

After the time has passed, we take out the thigh. Add the spices (oregano and thyme) to the pot. ground pepper and processed cheese cut into small pieces. Cook the soup until the cheese is completely melted.

Then we turn the soup into a homogeneous mass using a blender. Carrot soup is ready.

Pour the carrot puree soup into bowls, add the chopped meat. Enjoy your meal!

Recipe 8, Step by Step: Japanese Carrot Puree Soup

chicken broth - 1 l
sunflower oil - 1 tbsp.
dry oregano - 1 pinch
fresh parsley - 4 sprigs
processed cheese - 100 gr
onion - 200 gr
carrots - 350 gr
ground black pepper - 0.5 tsp
salt with herbs - 1 tsp
dry thyme - 1 pinch

Recipe 9: Carrot Soup with Crispy Chickpeas

Bright, fragrant, useful and such delicious puree soup can be prepared at any time of the year. Crispy chickpeas not only look beautiful on the plate, but also perfectly complement the soup to taste.

Chickpeas - 0.5 cups (250 ml)
Carrot - 800 g
Garlic - 2 tooth.
Leek - 1 pc.
Black pepper - to taste (ground)
Sweet paprika - 0.25 tsp
Vegetable oil - 2 tbsp.
Turmeric - 0.25 tsp
Coriander - 0.25 tsp
Salt - to taste
Olive oil - 1 tbsp.
Water - 1.5 l (in the broth)
Carrot - 1 pc. (to broth)
Onion - 1 pc. (to broth)
Leek - 1 pc. (to broth)
Stem celery - 2 pcs. (to broth)
Garlic - 2 tooth. (to broth)
Bay leaf - 2 pcs. (to broth)
Allspice - 5 pcs. (to broth)
Greens - optional (for serving)

Be sure to soak the chickpeas in plenty of water - so it will cook faster. I fill it with 3-4 glasses (200 ml) of water and leave it overnight (or less, 6-7 hours). During this time, the chickpeas will increase significantly in size. Drain the water in which the chickpeas were, pour clean and cook over low heat for about 1 hour until soft.

Drain the water, cool the chickpeas.

For the broth, I take a standard set of vegetables: carrots, onions, leeks, a couple of cloves of garlic, celery stalks and do not forget to add a bay leaf and 5 to 10 peas of allspice.

Wash all vegetables, peel if necessary (except for onions, the skin will add a beautiful color to the broth), cut either in half or into 3-4 parts, transfer to a saucepan, pour cold water and send to the stove. Boil - cook for 30 minutes.

It is advisable to strain the finished vegetable broth through cheesecloth or a sieve, the vegetables will no longer be useful, since they no longer have any taste and aroma (they can be thrown away).

For the soup, cut the carrots into cubes, do the same with the white part of the leek. Mince the garlic cloves with a knife.

Put the cubes of vegetables in a saucepan (preferably with a thick bottom) or a saucepan, pour in vegetable oil and fry until soft for 10-15 minutes. At this stage, add spices, salt, pepper.

Pour in strained broth.

When the soup boils, add chickpeas (half of the total portion). Cook for 20-25 minutes.

Puree the soup with a blender until smooth.

Saute chickpeas in a pan with olive oil until crispy, 10-15 minutes. For piquancy, you can season with spices and lightly salt.

Pour the soup into bowls, add crispy chickpeas to each and sprinkle with chopped herbs.

Recipe 10: Diet Carrot Soup with Yogurt

carrots - 6 pcs
onion - 1 pc.
yogurt - 1 jar
garlic -2 cloves
fresh herbs - to taste
water - 500 ml
soy sauce- 3 tablespoons
cumin - a pinch
salt - to taste

So, now you should cut the onion into cubes, but only small ones and fry it in a small amount of sunflower oil until a golden crust appears. While the onion will be fried, we will cut the already peeled and washed carrots into half rings.

As soon as the onion becomes golden, we will need to add carrots to it. Fry all this should be on medium heat, at least three minutes. At the same time, onions and carrots should be salted and seasoned with half a pinch of cumin.

Then add garlic, soy sauce, and pre-boiled potatoes to the fried vegetables. Grind all this with a blender until a homogeneous puree. If it gets too thick, you can dilute it with water.

We filter the resulting puree through a sieve, and then send it to the refrigerator for a couple of hours.

While the carrot puree soup is cooling, we make a dressing for it: knead the garlic, cumin and salt into a homogeneous mass. Add finely chopped parsley, basil and green onion to it.

The resulting "substance" is mixed with yogurt. Now the filling is ready!

Serving this diet dish to serve, you need to season it with dressing and decorate with herbs, and if you wish, you can even add a little olive oil.

Carrot is useful product, which should be present in the diet of adults and children. Many people cannot stand the taste of a boiled vegetable, so they refuse dishes in which it is present.

Culinary gurus experimented with the composition of the ingredients for a long time, and they managed to prepare a healthy and very tasty puree soup, which even demanding gourmets appreciated. Consider a few simple recipes preparation of hearty first courses.

How to make carrot cream soup with cream and curry?

There are a huge number of recipes for first courses, let's start with the very simple option. Seasoning "curry" not only affects the taste, but also makes the color of the dish brighter. The originality is given by the nuts used.

: 2 large sweet carrots and the same number of onions, 100 g cream, 1 teaspoon paprika and ground coriander, 1.5 teaspoons curry, 50 g butter, 1 liter broth, salt, walnuts and greens.

Cooking process:

Peel the orange vegetable and cut into medium cubes. Chop the peeled onion into half rings;
Take a saucepan and heat oil in it. Add prepared spices there and fry them over low heat. After the time has elapsed, add the onion and cook, stirring, until soft. Then add the onion and fry for a few more minutes;
Take a small saucepan and bring vegetable broth or water to a boil in it. Add vegetables from the pan and cook until soft. Drain the contents in a colander and place the vegetables in a blender bowl. Blend everything until puree, and then, pour in a thin stream of cream. Stir again and return to the pot. Add broth to get the desired consistency of soup and bring it to a boil. Pour it into plates, add chopped nuts and herbs.

How to make Carrot Ginger Soup?

This dish is more french cuisine. Ginger perfectly sets off the taste of the vegetable, making it more piquant. Ingredients are for 3-4 servings.

For this recipe for carrot puree soup, you should take such products: 700 g carrots, 3.5 cm ginger root, 3 cloves of garlic, onion, 2.5 tbsp. chicken broth, 1 tbsp. cream, 1.5 tbsp. tablespoons of olive and butter, and also salt.

Cooking process:

Cut the peeled carrot into medium-sized circles, and the onion into a small cube. Finely grate the ginger and garlic and place in different bowls;
Place a heavy-bottomed pot on medium fire and melt butter in it, and then add olive oil there. Add the garlic and simmer for a couple of minutes, stirring occasionally. After the time has elapsed, add the onion and cook until translucent. Do not forget to interfere, otherwise everything will burn;
It's time to put in the chopped carrots and simmer everything for 5 minutes, stirring occasionally. It remains to add ginger and you need to stew everything else for 2 minutes;
Pour more broth into the pan, which should cover the vegetables. Boil soup for 20 minutes. until soft. Salt and pepper the dish at the end. After that, using a blender, grind the contents of the pan to a puree state. Pour in the cream and stir again. If you want a thinner soup, add broth. Put everything back on the stove and heat it up.

How to make potato and carrot soup?

This dish is more satisfying because potatoes are used. This hearty soup is perfect for lunch on a cold winter evening. This dish has a velvety and delicate texture, as well as original taste and aroma. From the ingredients used, 1.5 liters of soup is obtained.

For this first course, you should take such a set of products: 5 potatoes, 3 carrots, onion, 4 cloves of garlic, 25 ml vegetable oil, 1 tbsp. spoon heavy cream, salt and pepper.

Cooking process:

Wash the potatoes thoroughly with a brush and, without peeling them, cut them into slices. Also wash the carrots and cut them into thick circles;
Take a baking sheet, cover it with parchment and lay out the prepared vegetables, as well as the onion, cut into 4 parts, and garlic. Top with salt, pepper and olive oil. Mix everything and send it to the oven, which needs to be heated to 200 degrees. Bake for 40 minutes. to softness;
After the time has elapsed, transfer the vegetables to a saucepan and fill them with water so that its level is slightly higher than the products. Put on the stove and cook after boiling for 15 minutes. Using a blender, grind the contents of the pan to a smooth puree. Pour in the cream and boil again. Serve with greens and crackers.

Pumpkin Carrot Soup Recipes

Sweet and ardent pumpkin not only adds colors to the dish, but also makes it even more useful. This pumpkin and carrot soup is just perfect for children's menu. Ingredients are for 2 servings.

For pumpkin-carrot soup, you need to take such products: 40 g pumpkin, 200 g carrots, 100 g onions, 2 cloves of garlic, 0.5 l chicken broth, 0.5 teaspoon thyme, 20 g olive oil, salt and goat cheese.

Cooking process:

Cut the peeled pumpkin and carrots into cubes, and then put them in a saucepan over hot oil. Throw in the chopped onion and garlic as well. Fry vegetables for 6 minutes;
After the time has elapsed, add chopped thyme, salt and stock to the pan. Boil after boiling for 35 minutes. until soft. Puree everything with a blender and serve with cheese slices.

Recipe for Carrot Soup with Cheese

Easy to prepare, yet very tasty dish, which is suitable for both adult and children's menus. The creamy note of this soup attracts many. Ingredients are for 4 servings.

For cooking, take: 150 ml water, 2 potatoes, onion, 3 carrots, a pinch of black pepper, 1 tsp salt, 175 g processed cheese and an egg.

Cooking process:

Peel the root vegetables and cut into medium-sized pieces. Take care of the cheese and grate it;
Bring water to a boil in a saucepan, add vegetables and cook until soft. This usually takes about half an hour. Add the cheese and, stirring constantly, cook until the cheese is melted. Add salt and pepper to the soup to taste. Using a blender, turn the mass into a puree. Once again, warm everything up well and serve, decorating with egg slices.

How to make Mango Carrot Soup?

This dish is considered exotic because the combination of mango and carrots gives an unexpectedly original taste. This dish will certainly surprise all your relatives.

For this recipe, you should take such products: large carrot, half mango, 10 ml vegetable oil, 1 teaspoon butter, potatoes, onion, 400 ml chicken broth, ginger, cinnamon and Tabasco sauce.

Cooking process:

Peel the vegetables and cut into small cubes. Cut the peeled onion into cubes and fry in hot oil until golden brown. Then put in the potatoes, and when they are browned, add the carrots and mango pieces. When the ingredients turn a little golden, put the rest of the ingredients to taste and pour in the broth;
After boiling, reduce the fire to a minimum and cook for 20 minutes. After the time has passed, grind everything with a blender and add the butter. Stir and serve with croutons and pine nuts.

We are sure that no matter what recipe you choose, the dish will turn out tasty and satisfying. Be sure to include such a dish in your family's menu to feed your loved ones with healthy vegetables.

If desired, you can supplement the soup when serving, for example, boiled shrimp, slices boiled chicken or ham. Cook with pleasure.

Carrot puree soup will delight you with its cheerful orange color, harmonious taste and minimum cooking costs. Its recipe was sent by our reader Olga Sh. Like, this puree soup is rich in vitamin A, which is a vitamin of youth and beauty, so we recommend that you definitely include this dish in your diet.

Olga writes:

This bright, healthy carrot puree soup, I hope, will appeal to those who do not like boiled carrots.

Orange and red vegetables (carrots, pumpkins) contain the most carotene. Carotene, on the other hand, is able to convert to retinol (vitamin A we need) only in the presence of fats. This means that for the complete assimilation of carotene, these healthy orange vegetables are best cooked with preliminary sautéing in oil or added to the soup at the end of cooking with heavy cream.

Compound:

for 2 servings

0.8 l water
2-3 pieces (200-250 g) carrots
2-3 pcs (200 g) potatoes
2 tbsp. tablespoons of vegetable oil
spices:
1 tsp coriander seeds (or 0.5 tsp ground)
1/3 tsp turmeric
a pinch of hot pepper (at the tip of a knife)
1 tsp dry greens of shamballa or dill
1 tsp grated ginger root
1 teaspoon salt
1-2 tbsp. spoons of lemon juice (to taste) or 50-75 ml of cream
cilantro or celery greens (to taste)

Carrot Soup Recipe:

Carrot soup is ready

Before serving, you can add some fresh spicy greens to the plate already. Instead of bread, croutons, paratha or flatbreads are well suited.

You can make carrot puree soup without adding potatoes by replacing it with spicy celery. Then we need 400 g of carrots and 50-80 g of celery root.

For a more delicate taste, add cream instead of lemon juice to the soup.

Carrot soup with celery