Thanks to the delicate texture, almost everyone likes mashed potatoes; even children who do not have a big appetite do not give up on them. Such dishes well satisfy hunger, but not too high in calories, which makes carrot soup puree, which is based on one of the most useful vegetables, in demand and in the diet. Vegetarians and fasting people will also find a suitable recipe for this dish.
Cooking Features
Making a carrot cream soup is easy if you know the general principles of making cream soups and use the recommendations of experienced chefs.
- The carrot-puree soup is cooked on the basis of carrots, but includes not only its composition. It can be supplemented with rice, potatoes, celery. Additional flavors allow you to add cream, cheese, various spices and seasonings to the soup. Some soups are nourishing, others are dietary. The choice of recipe may depend on who is preparing the soup.
- The technology of cooking a range of carrot puree soups involves pre-roasting vegetables: the soup is more tasty, but more nutritious. In most cases, roasting can be abandoned or replaced by roasting vegetables in the oven. When using white roots, which include celery, it is better not to refuse steaming, otherwise they will darken during cooking and give the soup an unappetizing shade.
- Most often, a blender is used to make cream soups, but you can do without the help of kitchen appliances. In this case, soft-boiled vegetables are rubbed through a sieve.
- The soup is adjusted to the desired thickness using cream or broth. After the introduction of these components, the soup must be boiled and boiled for 1-2 minutes. Otherwise, it can quickly deteriorate.
It is best to serve carrot cream soup with wheat bread croutons. You can make them yourself, cut the loaf into cubes and dry in the oven. Homemade croutons can be replaced with purchased ones, but you should choose croutons with the most neutral taste, so that they do not distort the taste of the main dish.
Carrot soup with celery
Composition:
- carrots - 0, 5 kg;
- celery root - 0, 2 kg;
- onions - 150 g;
- garlic - 2 cloves;
- water or vegetable broth - 1, 5 l;
- olive oil - 40 ml;
- salt, seasonings - to taste.
Method of preparation:
- Wash, peel the vegetables.
- Cut the carrots into slices, cover with water or broth, put on the stove and cook until soft.
- Remove the husks from the bulb, cut the vegetable into small pieces.
- Peel, chop celery root into small cubes.
- Pass the onions and carrots in vegetable oil for 5 minutes, transfer to the pan where the carrots are boiled.
- When all the vegetables are soft, fold them in a colander, return the broth to the pan.
- Add garlic, salt and seasonings passed through a press into broth, mix.
- Put the vegetables in the bowl of the blender, grind to a state of mashed potatoes, return to the broth, mix.
- Put the pan on a slow fire. While stirring, bring the soup to a boil and boil for 2-3 minutes.
When serving, fresh herbs can be added to the table in the soup plates. Despite the fact that the recipe assumes the sautéing of products, the dish prepared according to it is considered dietary. It is often chosen by people seeking to lose weight. Those who adhere to the principles of vegetarian food, this soup also enjoy.
Carrot soup with potatoes and cream
Composition:
- water or broth (vegetable, chicken) - 1 l;
- cream - 0, 2 l;
- carrots - 0, 35 kg;
- potatoes - 0, 25 kg;
- celery root (optional) - 100 g;
- butter - 40 g;
- onions - 100 g;
- salt, spices - to taste.
Method of preparation:
- Peel potatoes, cut into small cubes.
- Scrape, wash carrots. Cut it in the same cubes as potatoes.
- Celery root, peeled, grated or finely chopped.
- Free from the husks and cut the onion into small cubes.
- Prepare the broth in advance if you use it. Put on the stove, bring to a boil.
- Dip the potatoes with the soup.
- When the broth is boiling again, add carrots. Boil for at least 20 minutes to soften the vegetables.
- While vegetables are boiling, melt butter in a frying pan, put onion and celery in it, and sauté them until soft.
- Put the vegetables in the soup, boil it all together for 5 minutes.
- Beat the soup with an immersion blender, simultaneously turning the vegetables into mashed potatoes.
- Add salt, spices, cream.
- Bring the soup to a boil, hold on the stove for a minute and pour into plates.
This variant of carrot-puree soup can be considered classic. It goes well with wheat croutons. If you wish, you can add chopped chicken breast meat into the soup.
Carrot cream soup with rice
Composition:
- carrots - 0, 5 kg;
- rice cereal - 100 g;
- ghee - 40 ml;
- cream - 100-150 ml;
- water or vegetable broth - 1, 5 l;
- salt - to taste.
Method of preparation:
- Rinse the rice, cover with water or broth, bring to a boil and cook for 5 minutes.
- During this time, peel and dice the carrots into small cubes, add to the rice. Boil another 20-25 minutes.
- Put the rice and carrot into the bowl of the blender, grind to a uniform consistency, return to the pan.
- Add butter and cream.
- Bringing the soup to a boil, boil it for 2 minutes. Remove pan from heat.
This version of carrot-puree soup is recommended for baby food, but it is not suitable for very young children. Such a dish can be offered to children over 3 years old, and they will willingly eat it.
Carrot cream cheese soup
Composition:
- processed cheese - 0, 3 kg;
- carrots - 0, 35 kg;
- potatoes - 0, 35 kg;
- onions - 100 g;
- water - 1, 5 l;
- soy sauce - 40-60 ml;
- garlic - 2 cloves;
- vegetable oil - as required.
Method of preparation:
- Grind grated melted cheese or cut into small pieces.
- Peel carrots, chop grated.
- Finely chop the onion.
- Fry onions and carrots in vegetable oil until golden brown, add a couple of spoons of soy sauce, stew vegetables in it for 5 minutes.
- Peel the potatoes, cut into small cubes.
- Pour the potatoes with water, bring to a boil. Boil until soft.
- Drop it in a colander, but do not pour the broth.
- Wipe potatoes and browned vegetables through a sieve or chop with a blender.
- Bring the potato broth to a boil. Add the cheese and cook, stirring until the cheese melts.
- Lay chopped vegetables and garlic passed through a press, boil the soup for 5 minutes after boiling. If it does not seem to you enough salty, add another spoonful of soy sauce and boil for a minute.
The soup has an extraordinary taste that will appeal to lovers of Asian cuisine.
Spicy carrot cream soup with ginger and curry seasoning
Composition:
- carrots - 0, 25 kg;
- potatoes - 0, 2 kg;
- onions - 100 g;
- water or broth - 0, 8 l;
- cream - 0, 2 l;
- butter - 25 g;
- dried ginger - a large pinch;
- dried curry seasoning is a big pinch;
- salt - to taste.
Method of preparation:
- Peel carrots and potatoes, cut into cubes of equal size.
- Onion, freeing from the husk, finely chopped.
- Melt the butter, put the onion in it and passurize it until soft.
- Boil the broth, put carrots and potatoes in it, cook for 20 minutes.
- Add browned onions, continue cooking for 10 minutes.
- Grind the soup with a blender.
- Add seasoning, salt and cream.
- Cook the soup for 1-2 minutes after boiling it.
Condiments improve metabolism, so the soup will appeal to those who watch the figure. Also, the dish helps to strengthen the immune system, to resist a cold. In addition, it is really tasty.
Carrot cream soup has a multi-faceted taste, delicate texture. He likes adults and children. It can be included in the menu people who are on a diet.
