Carrot soup-puree: cooking features and the best recipes

Carrots are one of the most useful vegetables that are grown by humans. It is a storehouse of important vitamins and trace elements. The bright orange root contains beta-carotene, which when taken into the body turns into vitamin A, necessary for the prevention of visual impairment, as well as potassium for the stable work of the heart, calcium for bone growth, etc. In 100 grams of carrots contains only 32 Kcal, so it should be well-deservedly included in the soup for weight loss.

Step-by-step recipe for cooking soup-puree from carrots and cream

This is a classic variant of cooking carrot soup. Thanks to the cream, the taste of the dish turns out to be rich and delicate in structure. Everyone who is recommended dietary nutrition, is ideally suited for this carrot soup.

Step-by-Step Recipe:

1. The onions are fried in butter until transparent, then add to it chopped carrots (700 g) and 100 g celery (root).
2. Vegetables are crushed for 7 minutes, after which a meat broth (0.5 l) must be poured into the pan.
3. After 15 minutes, add salt, spices to taste and garlic (4 cloves).
4. The broth is drained into a separate container, and the vegetables should be blended with a blender until a homogeneous paste is obtained.
5. In crushed vegetable mass cream (200 ml) and broth are added, in which vegetables were prepared.
6. Soup is sent to the stove, brought to a boil and cooked for another 5 minutes.

It is recommended to serve carrot soup with homemade croutons. Bon Appetit!

How to cook carrot soup with ginger

It is an ideal dish for a cold and humid winter, pleasantly warming its warmth from the inside. The composition of this soup includes two important spices: ginger, which helps get rid of digestive problems, and turmeric, which is the oldest anti-inflammatory agent of wide action.

Before you cook the carrot soup for this recipe, you need to prepare the spices: ½ tsp. Turmeric, ¼ tsp. Cinnamon, ginger root (a piece the size of a finger). You will also need carrots, peeled and cut into 2 cm thick pieces, butter (50 grams), onions, garlic and parsley leaves to decorate before serving.

First, in a saucepan for cooking soup with butter, fry the onion, then add the dried spices, as well as ginger, garlic and salt (½ tsp). Passer about 5 minutes until a strong aroma appears. Then in the pan it is necessary to add water (5 cups) and there to send the cut carrots. After about 20 minutes, the soup can be beaten in a puree with a blender. Then put the pan on the fire for 10-15 minutes - and you can serve to the table, sprinkled with chopped parsley.

Carrot and chickpea soup with chickpeas

It is amazingly tasty soup-purée of bright orange color with rich nutty taste. Decoration in the form of a crunchy chickpea gives a zest to a healthy dish. Many recognized gourmets quite justly believe that this is the best recipe for carrot soup puree from all existing ones.

At the very beginning of the cooking process of this dish you need to boil until cooked chickpeas (200 g). Pour half of the peas into a mold and bake it in an oven heated to 190 degrees (30 minutes). At the same time, peel and cut the carrots (500 g), put it in a fireproof form, sprinkle with thyme and also send it to the oven for half an hour.

After baking, the carrots should be transferred to a saucepan, add the second half of chickpeas, broth (1 l), salt and lemon juice (1 tsp). Cook all together for 7 minutes, after which the carrot soup should be blended with a blender. Before serving, pour a little crunchy chickpeas into each plate and put a twig of thyme.

Carrot soup in French

In the south of France, when preparing carrot soup, use such a fragrant ingredient as a bouquet garnet - a bunch of fragrant herbs tied with culinary thread. The composition of the bouquet can include bay leaf, thyme, parsley, etc. According to the French chefs, it is these herbs that make the taste of the dish more vivid. A bouquet of garnishes is removed from the soup before serving.

According to the French recipe, the carrot soup is prepared in the following sequence: first the onions are fried in butter, then the diced carrots (5 pieces) and potatoes (1 piece) are added to it, and after 10 minutes the vegetable mass is poured with broth (2 liters) . Next, add a bouquet of garnishes, curry powder (1 tsp) and sea salt. Then you need to cover the pan with a lid and cook the soup for another 12 minutes. After that, pull out a bunch of garnishes, and vegetables with a blender.

Carrot soup-mashed potatoes, the recipe of which is presented above, turns out delicious and fragrant. Before serving, it is recommended to decorate the dish with sour cream and greens.

Recipe for carrot soup for children

Soup puree for babies, cooked on the basis of carrots, can be given to children from 1 year, since this vegetable is a fairly strong allergen. But if after the first acquaintance with him there were no allergic reactions, then you can safely prepare such a dish for children at least once a week.

To make soup you need 1 large carrot, a piece of butter, as well as milk, water or vegetable broth to bring the dish to the desired consistency. Vegetables should be thoroughly washed, then peeled and cut into rings with a thickness of 1 cm. Put the carrots in a steamer and cook for 10 minutes. Then the vegetable must be crushed with a blender, adding liquid as it whipped. Carrot soup-puree turns out quite sweet to the taste. Adding sugar to it is not recommended.

In addition to carrots, other vegetables, for example onions or potatoes, which are also pre-cut into pieces and boiled in a double boiler, can also be used to prepare baby soup-mash .

Apple-carrot soup-puree: a recipe

This nourishing dessert can be included in the list of the most delicious carrot soups. To make it, you need a powerful blender and a steamer, which will keep the maximum amount of useful substances in the carrot. The remaining ingredients of the dish will be added to it in raw form, after preliminary shredding.

So, 1 large carrots must be cleaned, cut into cubes and sent to the steamer for 10 minutes. Pre-soaked (for 12 hours) hazelnut (30 g), grind in a blender, adding a little water or apple juice. Grind the root of ginger. In the blender to the ground hazelnuts add pieces of boiled carrots, fresh apple, peeled and cut into slices, a teaspoon of grated ginger and cinnamon powder, a tablespoon of honey. Beat all the ingredients together, adding water if necessary. Serve to the table, decorated with slices of fresh apples.

Carrot soup, cooked according to this recipe, has a caloric content of 76 calories in 100 grams. The dish has a high nutritional value and can be deservedly included in the menu when losing weight.

Soup-puree from carrots in multivarka

To make this soup, carrots (500 g), potatoes (2 pcs.) And onions (1 pc.) Are cleaned, cut into slices and put in a bowl multivarka. Pour the vegetables with water (1.5 liters) and set the cooking mode.

After the carrots, potatoes and onions become soft, you need to drain the broth and put the vegetables in the blender bowl. Add salt, spices to taste, butter (cream). Then beat all the ingredients in the blender at high speed, topping up the broth in which the vegetables were cooked, if necessary. When the soup is the right consistency, it is poured into plates and served to a table with sour cream and greens.

Tips for cooking soup-puree from carrots

To everyone who is just going to cook carrot soup with puree, it will be useful to get acquainted with the following recommendations for its preparation:

1. For soup, it is better to choose bright orange carrots of sweet varieties without any external damage.
2. In the carrot soup, the cream or any vegetable oil, cream or milk is necessarily added, since vitamin A is absorbed by the body only with the simultaneous use of fats.
3. Carrots should not be cooked for more than 20 minutes, otherwise the beneficial substances contained in it will almost not remain.