How to cook classic carrot cream soup with cream and spices

Carrot puree soup is a wonderful dish that will bring a lot of benefits to your body. Be sure to treat yourself to a variety of delicious and nutritious soups. They will help you stay in good shape and get rid of harmful radicals. Also, thanks to the content of useful components, carrots are absorbed by the human body in the shortest possible time.

Such carrot puree soups are especially beneficial at times when the immune system is weakened, then they saturate the body with the right elements and also help strengthen the immune system. The main and important advantage of this soup is that you can buy carrots at any time of the year in any store or market in your city.

Carrots are endowed with a lot of useful substances. Such as vitamins: A, B1, B2, B5, B6, B9, B12, D, C, E, PP; macroelements: chlorine, magnesium, sodium, potassium, phosphorus, calcium, sulfur; trace elements: cobalt, molybdenum, selenium, chromium, fluorine, manganese, iodine, copper, phosphorus, calcium, lithium, nickel, aluminum, boron. Eating carrots promotes the proper functioning of the gastrointestinal tract and fills the body with much-needed vitamins.

When cooked, carrots do not lose their beneficial properties, so you are free to choose the recipes for making pureed carrot soup that you like.

How to make carrot soup puree - 15 varieties

1. Carrot puree soup with rice
2. Carrot soup puree with green peas
3. Carrot soup puree with coriander
4. Carrot puree soup with corn
5. Carrot puree soup with potatoes
6. Carrot puree soup with shrimp
7. Carrot soup puree with coconut milk
8. Carrot puree soup with squid
9. Carrot soup puree with nutmeg
10. Carrot soup puree with croutons
11. Carrot puree soup with orange
12. Carrot puree soup with beans
13. Carrot puree soup with lentils
14. Carrot puree soup with raisins
15. Carrot puree soup with beets

Carrot puree soup with rice

Consume vegetable soups as often as possible, as they have exceptional benefits for the human body.

A gentle and enjoyable soup for your family.

Ingredients:

• Carrots - 400 gr.
• Rice - 50 gr.
• Butter - 15 gr.
• Milk - 250 ml.
• Sugar - 1/2 tsp.
• Water - 450 ml.
• Salt - 1/2 tsp.

Preparation:

Peel and rinse the carrots well.

Cut into thin slices.

Place in a saucepan.

Pour in 1.4 cups of water.

Add 1 spoon of oil, a spoon of salt to taste, sugar, simmer for about 10 minutes.

Add 1.2 cups of rice. Be sure to rinse.

Pour in 5 glasses of water.

Cook for about 40 minutes.

Using a blender, puree the contents of the pan.

Dilute the puree with hot milk and add salt to taste.

Serve with croutons.

Carrot puree soup with corn

A wonderful source of youth for your skin.

Ingredients:

• Carrots – 600 gr.
• Corn – 1 can
• Onion – 1 pc.
• Salt
• Pepper
• Greenery

Preparation:

Peel and chop the onion. Fry in vegetable oil until fully cooked.

Peel the carrots, rinse and chop finely.

Cook the carrots until fully cooked and soft.

Drain the juice from the corn.

At the very end of cooking, add corn, salt and pepper. If desired, add spices to taste.

Cook until the corn is soft.

Then beat with a blender until smooth.

Serve with greens.

Recipe 5: Chicken Carrot Soup with Cheese

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

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

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

Finely chop the onion and pour it into a frying pan with heated oil. Fry until the onion is soft, stirring occasionally.

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

Place the contents of the frying pan into the pan with the thigh and cook from the moment of boiling for about 20-30 minutes. The 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 spices (oregano and thyme), ground pepper and processed cheese, cut into small pieces, to the pan. Cook the soup until the cheese is completely dissolved.

Then turn the soup into a homogeneous mass using a blender. The carrot soup is ready.

Pour the carrot soup into plates and add the chopped meat. Bon appetit!

Carrot puree soup with shrimp

You are free to experiment in preparing vegetable soups as you wish.

Ingredients:

• Peeled shrimp – 200 gr.
• Carrots – 600 gr.
• Salt
• Onion – 1 pc.
• Garlic – 1 pc.

Preparation:

Peel and cut the carrots, cook until fully cooked and soft.

Cook the shrimp for about 2 minutes in salted water with spices.

Then blend the carrots with a blender.

Chop the onion, pass the garlic through a press and fry in vegetable oil.

Add to carrots.

Beat again with a blender.

Serve, garnished with shrimp and herbs.

How to make pureed potato and carrot soup

Ingredients:

• Potatoes – 500g
• Carrots – 250g
• Celery root – 200g
• Onion – 120g
• Garlic – 2 teeth. large
• Broth – 1l
• Marjoram – 1 tsp. with a slide
• Bacon – 100g optional
• Salt - to taste
• Black pepper - to taste
• Vegetable oil – 3 tbsp.

Preparation:

1.

Root celery in potato and carrot puree soup can be replaced with stem celery. In this case, you will need to take 2-3 stems. If you like garlic, you can take more of it. Marjoram is my favorite in this herb soup, but you can experiment with other herbs. Vegetable oil can be partially replaced with butter. For example, take 2 tablespoons of vegetable and 1 tablespoon of cream. It will be a little more flavorful.

2.

Prepare all products. Peel and cut potatoes and carrots. Cut the potatoes into about 6 pieces, and the carrots into slices about 1 centimeter thick. Don't forget that all the vegetables must be cooked at the same time, so you need approximately the same pieces. Peel the celery and grate it. Chop the onion into cubes and simply chop the garlic.

3.

Now the vegetables need to be fried in vegetable oil. It is better to do everything in the following order. First, fry the onion for about two minutes. Then add grated celery root to it for another 2 minutes. And at the end chopped carrots and garlic. Fry everything together for another 3-4 minutes.

I do all this in a saucepan with thick walls, and then I cook the soup in it. If you don’t have such a pan (it could be a duck pot), then fry it in a simple frying pan, and then transfer it to a regular pan, where you continue cooking.

4.

Add broth and chopped potatoes to the frying. Bring everything to a boil and cook for about 20 minutes until the vegetables are fully cooked. If the fork fits freely into the potatoes and carrots, then everything is cooked.

About 5 minutes before the end of cooking, add marjoram, salt and pepper. By the way, this soup really loves salt.

5.

The next step is to puree everything with an immersion blender. This is the easiest and fastest option. You can also grind the vegetables through a sieve or chop them in several batches in the bowl of a regular blender. Taste the soup for seasoning and adjust the taste.

6.

I always serve this soup with some fried bacon bits. It can be seen that my plates of fried bacon are quite large, but this is only for a beautiful photo. It’s much more convenient to cut the bacon into small pieces, which is what I did after the photo shoot.