Carrots can easily be called the most popular root vegetable. It is often added to various salads, soups are prepared from it, and main courses are also not complete without this vegetable, bright as the sun. Don't be surprised if you see carrots in desserts. Popular delicacies such as carrot cake and pie are even served in fine restaurants. The benefits of the root vegetable have been known to everyone since childhood; moreover, it is a unique vegetable in its chemical composition and is also low in calories. Carrots will be a successful companion on any diet.
Benefits for diet
While salads with carrots have already become commonplace for many, carrot puree soups have not yet become so firmly entrenched on Russian dinner tables. This omission must be corrected, since carrot soup is a very healthy, dietary and tasty dish. Just imagine that 100 g of boiled carrots contains only 22 kcal. In this case, you are simply dealing with a storehouse of amino acids, vitamin C and PP, vitamin E and a long list of various minerals.
Peculiarity! It is important to conduct any fight competently, and the fight against extra pounds cannot be an exception. Salads alone will not saturate the body; it is important to maintain the water-salt balance in it, improve intestinal function and speed up metabolism. All this can be easily achieved if you eat a bowl of soup for lunch every day.
Carrot cream soup
To prepare a nutritious, but not too high-calorie dish, you will need to have the following set of ingredients:
- fresh carrots (frozen grated carrots can be used) – 350 g;
- onion – 1 piece;
- potatoes (medium tubers) – 2 pcs;
- ready-made (pre-cooked) broth – 1 l;
- melted butter – 20 ml;
- cream 15% - 1 glass;
- salt, pepper and spices - to taste.
Time – 40 minutes.
The calorie content of carrot puree soup, which contains cream, per 100 g is 78 kcal.
Recipes
You can serve the soup with a piece of boiled chicken or 50 g of crackers, a small slice of black bread or a spoonful of low-calorie yogurt. You won't need anything else. The stomach will be full, the body will receive the energy it needs, and at the same time the calorie content of carrot soup will be simply ridiculous.
Lean
The soup can be eaten by those who want to lose a couple of extra pounds as quickly as possible, and by those who do not eat meat, and even by those who are fasting. To prepare a dietary recipe, you will need to stock up on the following products:
- 3 large carrots or 5 medium ones;
- potatoes – 2 pcs.;
- 1 onion;
- 1 clove of garlic;
- 1 small celery root;
- dried and fresh herbs;
- salt and pepper to taste.
This version of carrot soup is prepared in water and without frying. Chop all the vegetables finely and almost simultaneously throw them into boiling water, 1 liter will be enough. You can throw in the potatoes first, and as soon as the water boils again, immediately throw in the carrots, onions and celery root.
Then it will be the turn of crushed garlic, herbs, salt and pepper. Bring all the vegetables until cooked, after which you can form the puree soup using an immersion blender. The calorie content of this lunch will be 40 kcal per 100 g.
With chicken fillet
Carrot soup with chicken broth turns out incredibly tasty, satisfying and dietary. To make the broth as dietary as possible, you better choose skinless fillet for it. For cooking you will need the following products:
- 300 g chicken fillet;
- 500 g carrots;
- 200 g potatoes;
- 150 g chopped onions;
- 100 g finely chopped red bell pepper;
- spices and salt to shape the taste.
Cut the chicken fillet into cubes and place in boiling water. It is better to immediately add salt and a little black pepper. On average, you will need 2.5 liters of chicken broth. When the fillet is almost ready, add the diced potatoes into the pan.
Grate the carrots on a coarse grater and fry together with the onions in a deep frying pan, greased with a drop of vegetable oil. Then add half a glass of water and simmer for about 20 minutes. Add the stewed carrots to the soup after the potatoes have simmered for 10 minutes.
Red bell peppers will add flavor and color to the soup, as will parsley. You can throw in the pepper and parsley at the very end and cook the soup for another 15 minutes. Build the flavor with salt and spices. To puree the soup, use an immersion blender. Use it especially carefully over the boiled meat to chop it as well as possible. The calorie content per 100 g of soup is approximately 55 kcal.
With cream
There is no type of cream soup that does not go well with cream. Creamy soup is made from champignons, potatoes, cauliflower, broccoli, peas and other products, and carrots are no exception. The soft, velvety taste of cream ennobles any soup cooked in any broth. You decide for yourself what kind of broth you will use for preparing lunch according to this recipe, but the soup, as in the photo, cooked in water, will be more dietary.
Prepare the following ingredients:
- 10% cream 50 ml;
- 0.5 kg carrots;
- 200 g finely chopped potatoes;
- 1 large chopped onion;
- salt, pepper and spices for taste.
Grate the carrots on a coarse grater and finely chop the onion. Place them together in a deep frying pan to fry a little and then simmer until done. Potatoes need to be cut into small cubes and thrown into boiling water. After 10 minutes, pour the roast into the pan. Build flavor with salt and spices. Finally, grind the entire contents of the pan with a blender, cool and add cream. The calorie content of this dish will be approximately 60 kcal per 100 g.
With processed cheese
A creamy taste can be created not only with cream, but also with processed cheese. You can choose a product with any flavor, even mushrooms or bacon, this will not harm the dish at all, and will even add a special twist.
In addition to processed cheese, you will need:
- 300 g carrots;
- 2 potatoes;
- onion head;
- canned green peas in a jar;
- 100 g processed cheese;
- salt and spices.
In order for the cheese to dissolve better in water, you need to put it in a saucepan, then pour about a liter of water on top and cook over low heat, stirring constantly. Now you can add vegetables. Finely chop the potatoes, grate the carrots on a coarse grater, and chop the onion into cubes. Cook until fully cooked and only then add canned peas to the soup.
Grind the entire contents of the pan to a puree using an immersion blender. You can serve the dish with crackers. The calorie content of this soup can reach 75 kcal per 100 g, if you pour the whole can of peas into it, or if you pour half of it, then 63 kcal.
Important! Buy processed cheese, not processed cheese. The latter will not dissolve in water and will float in the soup in unappetizing pieces.
With rabbit broth
Rabbit meat is considered dietary meat, which means it is suitable for dietary soup. Select a lean part of the carcass, remove all the skin and remove the fat. Boil the cleaned, processed carcass, then remove the meat and chop it finely. The broth needs to be strained and, if necessary, diluted with water if it turns out to be too fatty.
To prepare the soup you will need:
- 2.5 liters of low-fat broth;
- 250 g carrots, grated on a coarse grater;
- 150 g diced potatoes;
- 100 g chopped onion;
- Adyghe salt.
When the broth boils, throw in all the vegetables and simmer over low heat until tender. Adyghe salt combines all the spices needed for this dish, so it’s better to take it. Build the flavor of the dish, then add chopped rabbit meat to it. Bring the finished soup to a puree consistency using a blender. Can be served with low calorie yogurt. The calorie content of the soup is 80-85 kcal per 100 g.
Carrot puree soup for children
It is very difficult to teach children to eat vegetables and dishes made from them. A recipe for making carrot soup – puree – helps solve this difficult problem. It will require the simplest ingredients:
- carrots (if you have young ones, it is better to use them) – 5-6 pcs;
- rice (not boiled) – 110 g;
- melted butter – 2 tbsp;
- water (or vegetable broth) – 1.5 l;
- low-fat milk or cream - ½ cup.
- salt.
Cooking time – 35 minutes.
Calorie content per 100 g – 75 kcal.
Cooking process:
- The water or broth must be brought to a boil;
- Place the pre-washed rice in water (cooking it for 5 minutes);
- Peel and grate the carrots, then place in a common saucepan;
- Cook until rice softens;
- Cool the soup, puree all the ingredients (using a blender for this purpose);
- Add a little salt;
- Then add ghee and cream/milk and bring to a boil a second time.
Serve with bread for lunch.
Try making buckwheat - the recipe with minced meat will make the dish even tastier and more satisfying.
Read our article on how to cook sea cucumber with honey.
Take note of our recipe for delicious zucchini in batter.
Useful tips
You can successfully prepare soup not only by following the recipe, but also by applying some culinary secrets, listening to the advice and recommendations of chefs or those who have previously prepared this dish. As for carrot puree soups, here are some useful tips:
- You need to salt the soup carefully - carrots add sweetness to the broth, so it is best to add salt gradually, constantly tasting the dish;
- before use, it is recommended to sprinkle the main ingredient (carrots) with vegetable oil, then bake in the oven - the finished soup will acquire a pleasant aftertaste;
- Cream helps achieve the desired consistency of the finished dish.
It is very important to remember that if the recipe contains cream or milk, then the broth and all ingredients must be warm before preparing them, and then they must be brought to a boil. Thus, the variety of recipes for carrot puree soups will allow you to prepare different vitamin-rich first courses that will appeal to both adults and children.
Dietary vegetable puree soup
- Potatoes – 200 g
- White cabbage – 200 g
- Turnip – 200 g
- Carrots – 1 pc.
- Onion – 1 pc.
- Tomatoes – 2 pcs.
- Water – 1.5 l
- Vegetable oil – 1 tbsp. l.
- Garlic – 4-5 teeth.
- Salt, spices to taste
Peel potatoes, turnips and carrots and cut into cubes. Place together with coarsely shredded cabbage in a saucepan, add water, salt and put on fire. Immerse the tomatoes in boiling water for a minute, then drain the water and peel them. In a frying pan heated with oil, lightly simmer the onion, cut into half rings, after a couple of minutes add the peeled and finely chopped tomatoes. Simmer for 7-8 minutes under the lid, adding salt and spices. When the vegetables in the pan are completely cooked, add the stewed tomato to them. Puree the soup with a blender, return to the heat, add chopped garlic, stir and boil over low heat for 2-3 minutes.
- Proteins – 0.6 g
- Fats – 0.5 g
- Carbohydrates – 3.1 g
- Calorie content – 18.3 kcal
Description
Puree soups are very popular in cafes and restaurants.
They are suitable for serving both for lunch and dinner with friends or family. If you want to cook something truly exquisite, tasty and healthy, then this option will suit you perfectly.
Below are recipes for dietary puree soups for weight loss with various vegetables.
Helpful Tips:
- Puree soups go well with garlic and mustard croutons. They can also be served with diet bread. In some cases, you can sprinkle crackers on top;
- You can decorate soups with thinly chopped vegetables, lightly fried in vegetable oil;
- if the soup is not thick enough, you can add a small amount of flour fried with butter for a creamy consistency;
- To reduce the calorie content of the dish, do not fry it with the puree soup. In this case, just finely chop the fresh onion and add to the broth.
To improve the taste of soups, you can add cream, but it will slightly increase the calorie content.
Spicy pumpkin soup
- Peeled pumpkin – 600 g
- Potatoes – 2 pcs.
- Water – 2 tbsp.
- Milk – 1 tbsp.
- Olive oil – 1 tbsp. l.
- Ginger root – 5 g
- Nutmeg, coriander, red pepper, curry, salt - to taste
Cut the pumpkin and peeled potatoes into small cubes, add a glass of water and simmer over low heat until soft. Puree the prepared vegetables with the liquid in a blender. Boil milk with a second glass of water, pour vegetable puree into the boiling mixture. Add oil, finely grated ginger root, salt and spices. Cook at low boil for 4-5 minutes.
- Proteins – 1.4 g
- Fat – 1.5 g
- Carbohydrates – 6.2 g
- Calorie content – 39 kcal
Diet broccoli puree soup
- Broccoli – 500 g
- Onions – 1 pc.
- Chicken broth – 1 l
- Vegetable oil – 1 tbsp. l.
- Milk – 150 ml
- Salt, spices to taste
Wash the broccoli and divide it into florets. Place a thick-bottomed pan on the fire, heat the oil in it and add finely chopped onion. Simmer it over low heat. Then add the broccoli and simmer for another 5 minutes. Pour the broth into the pan, bring to a boil, add salt, add spices and simmer for 15-20 minutes until the broccoli florets are soft. Then puree the soup using an immersion blender. Return the pan to the heat, pour in the milk, bring to a boil and immediately turn off.
- Proteins – 2.4 g
- Fat – 1.3 g
- Carbohydrates – 2.5 g
- Calorie content – 29.2 kcal
Zucchini soup with chicken
- Zucchini – 1 kg
- Chicken fillet – 400 g
- Onions – 1 pc.
- Carrots – 1 pc.
- Water – 1 l
- Vegetable oil – 1 tbsp. l.
- Salt, spices to taste
Pour cold water over the fillet and boil until tender, then remove, cool and disassemble into small fibers. Heat the oil in a thick-bottomed saucepan, add finely chopped onion and grated carrots, and then zucchini, cut into small cubes. Simmer until done. Puree the vegetables in a blender and add chicken broth, add salt, spices and meat. Bring to a boil and cook over low heat for 5-7 minutes.
- Proteins – 3.9 g
- Fats – 0.7 g
- Carbohydrates – 2.3 g
- Calorie content – 32.2 kcal
Dietary creamy cauliflower soup with cheese
- Cauliflower – 800 g
- Onion – 1 pc.
- Carrots – 1 pc.
- Water – 1.5 l
- Potatoes – 2 pcs.
- Vegetable oil – 1 tbsp. l.
- Milk – 100 ml
- Cheese 20% – 50 g
- Salt, spices to taste
Disassemble the cabbage into inflorescences and boil for 15 minutes in boiling salted water. Then drain the water and cool the cabbage. Heat oil in a thick-bottomed saucepan, add finely chopped onion, simmer for 1-2 minutes. Peel the potatoes and carrots, cut into small cubes and add to the onion, stir and simmer for 5-7 minutes. Pour in 1.5 liters of boiling water, add salt, add spices and cook under the lid until the vegetables are fully cooked. After this, add the cabbage, boil for a couple more minutes and puree the soup with a blender. Pour in the milk, add the grated cheese, return the pan to the heat, bring the soup to a boil, stirring constantly, and, without stopping stirring, simmer over low heat for 5-6 minutes.
- Proteins – 1.6 g
- Fats – 0.8 g
- Carbohydrates – 3.3 g
- Calorie content – 25.1 kcal
