Carrot Soup - Recipes

Carrot Soup - Recipes

Carrots have a distinctive sweet taste. And it would hardly occur to anyone to use it as a solo dish. But that's why it's worth doing away with stereotypes and trying to make carrot soup. A dish rich in vitamin A, will bring maximum benefits to the body, and the unusual taste will please gourmets.

Carrot soup puree, classic recipe

Ingredients for 1 liter of water:

  • carrots - 2-3 medium;
  • potatoes - 2-3 pcs;
  • vegetable oil - 3 tbsp;
  • 20% cream - 100 ml;
  • coriander seeds - 0.5 tsp;
  • turmeric - 1/3 tsp;
  • dried ginger- 0.5 tsp;
  • dill and celery greens;
  • salt, pepper - to taste.

Method

  1. Dice vegetables into 1-centimeter sized sides.
  2. Put the potatoes to boil in water. Instead of potatoes you can take celery root. The dish will be less caloric, with a characteristic spicy flavor.
  3. Fry the carrots in vegetable oil, along with the spices until golden brown.
  4. Add the roasted carrots to the potatoes. Boil for another 7-10 minutes until the vegetables are fully cooked.
  5. Once the vegetables are cooked, remove the pot from the heat and beat the pieces with a blender until smooth.
  6. Put the pot back on the stove, add the cream, salt and pepper. Bring to the boil.
  7. At the end of boiling add fresh, chopped herbs. Serve with croutons or fresh white bread.

How to cook carrot soup with rice, quick recipe

Carrot soup with rice

Ingredients

  • carrots - 2 pcs;
  • rice - 3 tbsp;
  • vegetable broth - 1 liter;
  • olive oil - 2 tbsp;
  • onion - 1 pc;
  • salt, pepper, spices - to taste.

Cooking method

  1. Pour the vegetable oil on the bottom of a pan. Fry chopped onion until light golden brown.
  2. Add carrots, chopped into small cubes. Fry over medium heat for 3-5 minutes.
  3. Add broth, after boiling add rice and season with salt. Instead of vegetable broth we can use chicken broth or bone broth.
  4. Boil until the rice is fully cooked. Pour salt, pepper and spices into the soup.
  5. Remove from the fire and purée the soup with a blender.
  6. Serve with sour cream.

Carrot Soup with Coconut Milk

Carrot soup with coconut milk

Ingredients:

  • carrots - 2 pcs;
  • onion - 1 pc;
  • garlic - 2 cloves;
  • root broth - 1 litre;
  • vegetable oil - 2 tablespoons;
  • coconut milk - 200 ml;
  • salt, pepper, spices - to taste.

Cooking method

  1. In a saucepan with a thick bottom onion and garlic in vegetable oil until the characteristic aroma.
  2. Add diced carrots to onion and garlic. Fry for 3-5 minutes over medium heat.
  3. Add spices to the vegetables: ground coriander, cardamom, ginger. Spices should be small, so that they do not interfere with the taste of carrots.
  4. Pour the broth into a pot and cook until the carrots are fully cooked.
  5. Remove from the heat, puree the soup with a blender and add the coconut milk.
  6. Put the pot back on the stove, bring to the boil and turn off.
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