Which are grown by humans. This is a storehouse of important vitamins and microelements. The bright orange root vegetable contains beta-carotene, which, when ingested, turns into vitamin A, which is necessary for the prevention of visual impairment, as well as potassium for stable heart function, calcium for bone growth, etc. 100 grams of carrots contain only 32 kcal, so it deservedly should be included in soups for weight loss.
Step-by-step recipe for making creamy carrot soup
This is a classic version of making carrot soup. Thanks to cream, the taste of the dish is rich and delicate in structure. This carrot soup is ideal for anyone who is recommended on a diet.
Step-by-step cooking recipe:
- The onion is fried in butter until transparent, then chopped carrots (700 g) and 100 g of celery (root) are added.
- The vegetables are sauteed for 7 minutes, after which you need to pour meat broth (0.5 l) into the frying pan.
- After 15 minutes, add salt, spices to taste and garlic (4 cloves).
- The broth is poured into a separate container, and the vegetables should be pureed in a blender to a smooth paste.
- Cream (200 ml) and the broth in which the vegetables were cooked are added to the crushed vegetable mass.
- The soup is sent to the stove, brought to a boil and cooked for another 5 minutes.
Like creamy soup with ginger
This is an ideal dish for a cold and wet winter, pleasantly warming with its warmth from the inside. This soup contains two important spices: ginger, which helps relieve digestive problems, and turmeric, which is an ancient broad-spectrum anti-inflammatory agent.
Before cooking carrot soup according to this recipe, you need to prepare the spices: ½ tsp. turmeric, ¼ tsp. cinnamon, ginger root (a finger-sized piece). You will also need carrots, peeled and cut into pieces 2 cm thick, butter (50 g), onion, garlic and parsley leaves for decoration before serving.
First, in a saucepan for making soup, you need to fry the onion in butter, then add dry spices, as well as ginger, garlic and salt (½ tsp). Saute for about 5 minutes until strong aroma emerges. Then you need to add water (5 cups) to the pan and add the chopped carrots there. After about 20 minutes, the soup can be pureed using a blender. Then put the pan back on the fire for 10-15 minutes - and you can serve it, sprinkled with chopped parsley.
Carrot and chickpea soup
This is an amazingly delicious puree soup with a bright orange color and a rich, nutty flavor. Garnishing with crispy chickpeas adds a special twist to the healthy dish. Many recognized gourmets rightfully believe that this is the best carrot soup recipe that exists.
At the very beginning of the preparation process of this dish, you need to boil the chickpeas (200 g) until tender. Place half the peas in a mold and bake them in an oven preheated to 190 degrees (30 minutes). At the same time, peel and chop the carrots (500 g), put them in a fireproof dish, sprinkle with thyme and also place in the oven for half an hour.
After baking, the carrots should be transferred to a saucepan, add the second half of the chickpeas, broth (1 l), salt and lemon juice (1 tsp). Cook everything together for 7 minutes, after which the carrot soup needs to be pureed with a blender. Before serving, add some crispy chickpeas and a sprig of thyme to each plate.
French carrot curry soup
In the south of France, when preparing carrot soup, they use such an aromatic ingredient as bouquet garni - a bunch of fragrant herbs tied with culinary thread. The bouquet may include bay leaf, thyme, parsley, etc. According to French chefs, it is these herbs that make the taste of the dish brighter. The bouquet garni is removed from the soup before serving.
According to the French recipe, carrot soup is prepared in the following sequence: first, the onion is fried in butter, then diced carrots (5 pcs.) and potatoes (1 pc.) are added to it, and after another 10 minutes the vegetable mass is poured with broth (2 l) . Then add a bouquet garni (1 teaspoon) and sea salt. Then you need to cover the pan with a lid and cook the soup for another 12 minutes. After this, take out the bouquet garni and puree the vegetables in a blender.
Carrot, which is presented above, turns out tasty and aromatic. Before serving, it is recommended to decorate the dish with sour cream and herbs.
Carrot soup recipe for kids
Baby puree soup made from carrots can be given to children over 1 year old, since this vegetable is a fairly strong allergen. But if after the first acquaintance with it no allergic reactions occurred, then you can safely prepare such a dish for children at least once a week.
To prepare the soup, you will need 1 large carrot, a piece of butter, as well as milk, water or vegetable broth to bring the dish to the desired consistency. The vegetable must be thoroughly washed, then peeled and cut into 1 cm thick rings. Place the carrots in a double boiler and cook for 10 minutes. Then the vegetable must be chopped with a blender, adding liquid as it blends. Carrot puree soup tastes quite sweet. It is not recommended to add additional sugar to it.
In addition to carrots, you can use other vegetables when cooking, such as onions or potatoes, which are also pre-cut into pieces and boiled in a double boiler.
recipe
This hearty dessert can easily be included in the list of the most delicious carrot soups. To prepare it, you will need a powerful blender and a double boiler, which will allow you to preserve maximum nutrients in carrots. The remaining ingredients of the dish will be added to it raw, after preliminary grinding.
So, 1 large carrot needs to be peeled, cut into cubes and placed in a double boiler for 10 minutes. Grind pre-soaked (for 12 hours) hazelnuts (30 g) in a blender, adding a little water or apple juice. Grind the ginger root. In a blender, add pieces of boiled carrots, a fresh apple, peeled and cut into slices, a teaspoon of grated ginger and cinnamon powder, a tablespoon of honey to the chopped hazelnuts. Whisk all ingredients together, adding water if necessary. Serve, garnished with fresh apple slices.
Carrot soup prepared according to this recipe has a calorie content of 76 kcal per 100 grams. The dish has high nutritional value and can rightfully be included in the menu for weight loss.
Carrot soup in a slow cooker
To prepare this soup, peel carrots (500 g), potatoes (2 pcs.) and onions (1 pc.), cut into pieces and place in a multicooker bowl. Pour water (1.5 l) over the vegetables and set the cooking mode.
After the carrots, potatoes and onions become soft, you need to drain the broth and transfer the vegetables themselves to a blender bowl. Add salt, spices to taste, butter (cream). Then beat all the ingredients in a blender at high speed, adding the broth in which the vegetables were cooked if necessary. When the soup has the desired consistency, it is poured into bowls and served with sour cream and herbs.
It will be useful for anyone who is just planning to prepare carrot soup to familiarize themselves with the following recommendations for its preparation:
- For soup, it is better to choose bright orange sweet varieties of carrots without any external damage.
- Butter or any vegetable oil, cream or milk must be added to carrot soup, since vitamin A is absorbed by the body only with the simultaneous consumption of fats.
- Carrots should not be cooked for more than 20 minutes, otherwise the beneficial substances contained in them will be almost gone.
Carrot puree soup will delight you with its cheerful orange color, harmonious taste and minimal preparation costs. The recipe was sent by our reader Olga Sh. Like, this puree soup is rich in vitamin A, which is the vitamin of youth and beauty, so we recommend that you definitely include this dish in your diet.
Olga writes:
I hope those who don’t like boiled carrots will also like this bright, healthy carrot soup.
Orange and red vegetables (carrots, pumpkin) contain the most carotene. Carotene can be converted into retinol (the vitamin A we need) only in the presence of fats. This means that for complete absorption of carotene, it is better to cook these healthy orange vegetables with preliminary sautéing in oil or add heavy cream to the soup at the end of cooking.
Compound:
for 2 servings
- 0.8 l water
- 2-3 pcs (200-250 g) carrots
- 2-3 pcs (200 g) potatoes
- 2 tbsp. spoons of vegetable oil
- spices:
1 tsp. coriander seeds (or 0.5 tsp ground)
1/3 tsp. turmeric
a pinch of hot pepper (on the tip of a knife)
1 tsp. dry shamballa greens or dill
1 tsp. grated ginger root - 1 teaspoon salt
- 1-2 tbsp. tablespoons lemon juice (to taste) or 50-75 ml cream
- cilantro or celery greens (to taste)
Recipe for carrot soup:
Carrot soup is ready
Before serving, you can add some fresh herbs to the plate. Instead of bread, croutons, parathas or flatbreads work well.
You can make carrot soup without adding potatoes, replacing it with spicy celery. Then we will need 400 g of carrots and 50-80 g of celery root.
For a more delicate taste, add cream to the soup instead of lemon juice.
Carrot soup with celery
Bon appetit!
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Olga Sh author of the recipe
Carrots are a storehouse of vitamins and minerals and contain much more beta-carotene than other vegetables.
The benefits of carrots have been known since ancient times. But, unfortunately, in most dishes it is used as an additional ingredient. I propose to rectify the situation and prepare a tasty and healthy soup in which carrots will act as the main product. You can prepare a bright and tender carrot soup at any time of the year.
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 soup is a light and tasty vegetable dish.
The sweetish taste of carrots goes well with spices, meat or other vegetables.
Mostly, pureed soups are made from carrots.
They are easily digestible and suitable for baby food.
Carrot soup - basic cooking principles
Carrot soups can be sweet or savory. They are served both cold and hot.
There are many recipes for carrot soups. Vegetables are fried, stewed or baked in the oven. Then they are ground in a blender, adding meat broth. Spices, cheese or other ingredients that do not need to be interrupted are added to the soup. Using broth or cream, the soup is brought to the required consistency.
Recipe 1. Carrot soup with coriander
Ingredients
450 grams of carrots;
sea salt and ground black pepper;
bulb;
a quarter glass of olive oil;
50 g coriander leaves;
1 l 200 ml vegetable broth;
7 g ground coriander.
Cooking method
1. Peel the carrots and onions, rinse well under the tap and dry slightly. Rinse the coriander leaves, shake off excess moisture and cut. Finely chop the onion. Chop the carrots into thin slices. Heat olive oil over moderate heat. Place the onion and carrot slices in the pan and fry for about five minutes until the onion softens. Stir constantly so that the oil is distributed throughout all the vegetables and they cook evenly. Season with ground coriander and simmer for about a minute.
2. Place everything in a large saucepan. Salt, pepper and add broth. Place the pot on the fire and bring the mixture to a boil. Then turn down the heat and simmer the soup until the carrots are soft. Stir the soup several times while cooking.
3. Transfer the soup to a blender container and puree until smooth. Taste and add salt if necessary. Add chopped coriander leaves and stir. Serve the soup with French rolls or black bread.
Recipe 2. Carrot soup with white beans
Ingredients
50 g sesame seeds;
half a kilogram of carrots;
two cloves of garlic;
liter of purified water;
olive oil – 30 ml;
6 g each of Provençal herbs and turmeric;
200 g white beans;
black pepper and sea salt;
tomato paste – 30 g;
25 g lemon juice.
Cooking method
1. Rinse the beans several times. Boil it until soft. It's better to do this in a slow cooker. Then place in a colander and leave to drain all the liquid.
2. Peel and wash the carrots. Chop it into circles. Place in a deep bowl, add olive oil, herbs and crushed garlic. Mix everything well. Cover the deco with foil and place carrot circles on it. Place in an oven preheated to 200 C for 20 minutes.
3. Place the beans in a blender container, add the baked carrots and peeled garlic cloves here. Add tomato paste, turmeric and lemon juice. Add salt and pour in purified water. Beat everything thoroughly until smooth. Taste for salt and add more salt if necessary.
4. Pour the resulting mixture into a saucepan, place on the stove and boil. Turn off the heat. Pour the soup into bowls, sprinkle with sesame seeds and serve with croutons.
Recipe 3. Carrot soup with garlic, olive oil and parsley dressing
Ingredients
salt, olive oil, bay leaves and black peppercorns;
a bunch of parsley;
kg carrots;
two onions;
seven cm of ginger root.
Cooking method
1. Cut the chicken and wash it. Place the back, neck and wings in a pan. Pour in water, add a good pinch of black peppercorns and a bay leaf. Place over moderate heat and simmer the broth. Reduce the noise and make the fire even quieter so that the broth does not boil, but rather simmers. Simmer the broth like this for about an hour and a half. Strain the finished broth.
2. Peel the carrots, wash them well and cut into arbitrary pieces. Place in a saucepan and fill with broth. Place on the stove and cook until soft.
3. Meanwhile, sort the parsley, rinse and finely chop. Remove the peel from the garlic and chop finely with a knife. Place everything in a blender container, pour in olive oil and blend into a paste.
4. Add peeled onion and ginger, cut into pieces, to the carrots. Cook for some more time. Then puree everything with an immersion blender.
5. Pour the soup into bowls and top with garlic and parsley dressing.
Recipe 4. Spicy carrot soup
Ingredients
250 g potatoes;
four cloves of garlic;
three bay leaves;
a pinch of salt;
four onions;
half a bunch of parsley and green onions;
a piece of butter;
half a kilogram of carrots;
four pinches of freshly ground black pepper;
refined vegetable oil – 30 ml;
sugar – 25 g;
a pinch of cinnamon and thyme.
Cooking method
1. Peel all the vegetables, wash them several times and cut them into large pieces.
2. Coarsely chop half the onion. We'll need the rest of the bow later.
3. Place the vegetables in a deep saucepan, and add coarsely chopped onion and whole cloves of garlic. Pour boiling water over everything, add a pinch of salt and put it on the stove. Boil, add bay leaf, thyme and cinnamon. Turn off the heat and cook for half an hour. Remove the bay leaf and grind the remaining ingredients with an immersion blender. Place a generous piece of butter into the pan. Salt and pepper. Place on low heat for ten minutes.
4. Finely chop the remaining onions with a knife. Place the frying pan on the stove, pour in a spoonful of refined oil, add chopped onion, sprinkle with sugar and fry until it is covered with glaze and turns light brown.
5. Rinse the green onions and parsley, dry and finely chop. Pour the soup into bowls, add the fried onions and sprinkle with herbs.
Recipe 5. Carrot soup with melted cheese
Ingredients
chicken or vegetable broth - liter;
salt, spices and black pepper;
carrots – 350 g;
a pinch of turmeric;
onions – 200 g;
garlic – clove;
processed cheese – 100 g.
Cooking method
1. Peel all vegetables. We rinse them well under running water. Chop the onion into small pieces. Chop the carrots into small cubes. Pour three tablespoons of oil into the frying pan, add chopped onion and fry it over low heat until golden brown, stirring constantly.
2. Place the carrot cubes in the frying pan, mix and fry for a couple more minutes, stirring occasionally. Pour the broth into a fireproof container and place on the stove. Bring to a boil. Rub the processed cheese with large shavings. Place it in the boiling broth and stir continuously until it has completely dissolved.
3. Place the fried vegetables into the cheese broth and stir. Cook the soup over low heat for a quarter of an hour. Salt, pepper and season the soup with spices.
4. Remove the pan from the heat and leave covered for ten minutes. Then grind with an immersion blender until pureed. Pour the soup into bowls and serve with croutons or bacon.
Recipe 6. Carrot soup with rice
Ingredients
carrots – 600 g;
salt and sugar;
drinking water - half a glass;
egg yolk – two pcs.;
rice – 150 g;
milk - half a liter;
butter – 70 g.
Cooking method
1. Wash the carrots, peel them and rinse again. Dry lightly and cut into medium-thick slices.
2. Place the butter in a deep saucepan and melt it over moderate heat. Place carrots in melted butter and simmer over low heat, covering with a lid. Then add water and bring to a boil.
3. Wash the rice several times. Transfer it to a saucepan, pour in the heated milk, stir, and bring to a boil. Cook covered over low heat for about 20 minutes. Grind the soup into puree using an immersion blender.
4. Pour milk into the egg yolks, add salt, add a little sugar and beat with a whisk or fork. Pour in the soup, stirring continuously, bring to a boil and remove the soup from the stove.
Recipe 7. Carrot soup with chicken
Ingredients
25 g vegetable oil;
carrots – 350 g;
sea salt;
120 g onion;
a small bunch of parsley;
half a chicken fillet.
Cooking method
1. Defrost the chicken fillet, rinse and place the whole chicken fillet in a pan. Pour water and put it on the stove. Add peppercorns and bay leaves. As soon as the water starts to boil, turn off the noise and cook the broth for about half an hour.
2. Peel and wash the vegetables. Cut the carrots into small pieces. Wash the parsley, dry it slightly and finely chop it. You can simply tear the greens with your hands.
3. Remove the chicken fillet from the broth and transfer it to a separate plate. Strain the broth and pour it back into the pan. We put it on the stove and put parsley and chopped carrots in the hot broth. Cook covered until the carrots are soft.
4. Chop the garlic into thin slices. Chop the onion into small cubes. Fry them in heated vegetable oil until golden brown. Place everything in a saucepan, stir and cook for another 20 minutes.
5. Using a slotted spoon, take out the vegetables and transfer them to a blender container, pour in a little broth and grind everything until pureed. Cut the chicken fillet into pieces or tear it by hand. Pour carrot soup into a plate and add chicken pieces, season with herbs.
Constantly taste the soup for salt. Carrots give a sweetish taste, so you need to constantly monitor the amount of salt.
The soup will turn out much tastier if you mix the carrots with olive oil and spices and bake in the oven.
Adjust the consistency of the soup by diluting it with broth or cream.
If you add cream or broth to mashed vegetables, the liquid must first be heated until hot.
Serve carrot soup with croutons; you can sprinkle chopped herbs or cheese shavings on top.
Carrots are a very healthy product and also tasty. Now we will tell you how to make carrot soup.
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. spoon.
Preparation
Fry chopped onion in butter. Cut carrots and potatoes into medium-sized slices. Boil vegetables in broth until tender. Then add fried onions, salt and spices. Now turn off the heat and let the soup cool slightly. Grind the potatoes and carrots to a puree. 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.
Preparation
Chop the carrots into strips, cut the onion into cubes and sauté the vegetables in butter. When the carrots are soft, add salt, chopped parsley and potatoes, cut into cubes. Add water and cook until the vegetables are 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 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.
Preparation
Cut the carrots into circles. Melt the butter in a saucepan, add the chopped carrots and simmer for 20 minutes under the lid. After this, pour in the water and after it boils, add the rice, pour in the milk (400 ml) and let it boil again. Cook the soup over low heat for about 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. Let it boil and then turn it off immediately.
Recipe for carrot and mango soup
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.
Preparation
Peel the vegetables and cut them into cubes. First of all, fry the onion in vegetable oil until golden brown, then add the potatoes; when they are fried, add the carrots and then the mango. Let the vegetables brown slightly. Add lemon jam, cinnamon, ginger, red Tabasco sauce to taste and add chicken broth.
Reduce the heat and cook the soup for about 20 minutes. Then turn off the heat, beat the soup with a blender and add butter. When serving, add some croutons and pine nuts to each serving of soup - these additions will give this dish a special piquancy.
Spiced carrot soup
Ingredients:
Preparation
Chop onion and garlic. Melt the vegetables in a saucepan and saute them for about 3 minutes. Cut the peeled carrots into cubes. Wash the zucchini and also chop it. Grind cumin, freshly ground black pepper, coriander and sea salt in a mortar. Add the spice mixture to the vegetables, mix and sauté for another 5 minutes. Pour the broth into the vegetables and cook for 20 minutes. Puree the finished soup using a blender. Before serving, garnish the soup with a sprig of cilantro.
