Carrot soup is a light and tasty vegetable dish.
The sweet taste of carrots goes well with spices, meat or other vegetables.
Basically, carrot soups are made from carrots.
They are easily digested and suitable for baby food.
Carrot Soup - Basic Cooking Principles
Carrot soups are sweet or salty. 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 crushed in a blender, adding meat broth. Spices, cheese or other ingredients are added to the soup that need not be interrupted. Using broth or cream, the soup is adjusted to the desired consistency.
Recipe 1. Carrot soup with coriander
Ingredients
450 grams of carrots;
sea salt and black ground pepper;
bulb;
a quarter cup of olive oil;
50 g of coriander leaves;
1 liter of 200 ml vegetable broth;
7 g ground coriander.
Method of preparation
1. Peel the carrots and onion, rinse well under the tap and dry lightly. Rinse coriander leaves, chill off excess moisture and cut. Shred onions. Cut the carrots into thin circles. Heat olive oil over moderate heat. Put the onions and cups of carrots into the pan and fry for about five minutes, until the onions are soft. Stir constantly to distribute the oil in all vegetables, and they are cooked evenly. Season with ground coriander and keep on fire for about a minute.
2. Put everything in a large saucepan. Salt, pepper and fill with broth. Put the dishes on the fire and bring the mixture to a boil. Then twist the fire and simmer the soup over low heat until the carrot is soft. Stir the soup several times during cooking.
3. Transfer the soup to the container of the blender and perebeyte to a puree state. Taste, if necessary, dosolite. Put the chopped coriander leaves and mix. Serve the soup with French bread or black bread.
Recipe 2. Carrot soup with white beans
Ingredients
50 g sesame;
half a kilo of carrots;
two cloves of garlic;
liter of purified water;
olive oil - 30 ml;
6 g of Provencal herbs and turmeric;
200 g white beans;
black pepper and sea salt;
tomato paste - 30 g;
25 grams of lemon juice.
Method of preparation
1. Rinse the beans several times. Boil it until soft. Better to do it in a slow cooker. Then put on a colander and leave to glass all the liquid.
2. Peel and wash the carrots. Chop it with circles. Put in a deep dish, add olive oil, herbs and crushed garlic. Mix everything well. Deco cover with foil and place carrot mugs on it. Put in the oven preheated to 200C for 20 minutes.
3. Put the beans in a blender container, put baked carrots and peeled garlic cloves here. Add tomato paste, turmeric and lemon juice. Salt, pour purified water. Perebeyte all thoroughly until homogeneity. Try on salt, if necessary, dosolite.
4. Pour the mixture into a saucepan, put on the stove and boil. Turn off the fire. Soup pour into plates, sprinkle with sesame and serve with croutons.
Recipe 3. Carrot Soup with Garlic Dressing in Olive Oil and Parsley
Ingredients
garlic;
salt, olive oil, bay leaves and black pepper;
hen;
bunch of parsley;
kg carrot;
two bulbs;
seven cm ginger root.
Method of preparation
1. Rinse the chicken and rinse. Put the back, neck and wings in a saucepan. Pour water, put a good pinch of black peppercorns and bay leaves. Put on a moderate fire and boil the broth. Remove the noise and make the fire even quieter so that the broth does not boil, but as if languishing. Tomite so broth about one and a half hours. Strain the ready broth.
2. Peel the carrots, wash them well and cut them into random pieces. Put in a saucepan and cover with broth. Place on the stove and cook until soft.
3. Meanwhile, sort the parsley, rinse and chop finely. Free the garlic from the peel and chop melenko knife. Put everything in a blender container, pour in olive oil and crush in mush. 4. In a carrot, add peeled onions and ginger, cut into pieces. Boil some more time. Then smash everything up to the state of mashed potatoes submersible blender.
5. Pour the soup into plates, pour 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 kilo of carrots;
four pinches of freshly ground black pepper;
refined vegetable oil - 30 ml;
sugar - 25 g;
on a pinch of cinnamon and thyme.
Method of preparation
1. Peel off all the vegetables from the skin, wash them several times and cut them into large pieces.
2. Chop half the onions. The rest of the bow we need later.
3. We transfer vegetables to a deep stew-dish, here we also put coarsely chopped onion and whole cloves of garlic. Fill all with boiling water, add a pinch of salt and send to the stove. Boil, put bay leaf, thyme and cinnamon. Twist the fire and cook for half an hour. Remove the lavrushka, and grind the rest of the ingredients with an immersion blender. We send a generous piece of butter to the pan. Salt and pepper. Sent for ten minutes on slow fire.
4. The remaining onions finely crumble with a knife. Put the pan on the stove, pour in a spoonful of refined oil, spread the chopped onion, sprinkle with sugar and fry until it is covered with icing and becomes light brown.
5. Rinse the feathers of spring onions and parsley, dry them and finely crumble. Pour the soup into plates, 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;
pinch of turmeric;
onions - 200 g;
garlic - a slice;
processed cheese - 100 g
Method of preparation
1. Peel all vegetables. Well wash them under running water. Shred onions in small pieces. Carrot kroshim small cubes. Pour three spoons of butter into the pan, spread the chopped onion and fry it over low heat until golden brown, stirring constantly. 2. In a frying pan lay out carrot cubes, stir and fry for a couple of minutes, periodically mixing. Pour broth into refractory dishes and set on the stove. Bring to a boil. Melted cheese rubbed with large chips. Put it in boiling broth and stir continuously until it disperses completely.
3. In the cheese broth shift the fried vegetables and stir. Cook the soup on minimal heat for a quarter of an hour. Salt, pepper and season the soup with spices.
4. Remove the saucepan from the heat and leave under the lid for about ten minutes. Then grind immersion blender to a state of mashed potatoes. Pour the soup into plates and serve with crackers or bacon.
Recipe 6. Carrot soup with rice
Ingredients
carrot - 600 g;
salt and sugar;
drinking water - incomplete glass;
egg yolk - two pcs .;
rice - 150 g;
milk - half a liter;
butter - 70 g
Method of preparation
1. Wash my carrots, peel them and rinse again. Lightly dry and cut into medium-sized circles.
2. We spread the butter in a deep stewpan and melt it over moderate heat. Put carrot into ghee and simmer over low heat, covered with a lid. Then pour in water and bring to a boil.
3. Wash rice several times. We shift it to the skillet, pour in the heated milk, stir, bring to a boil. Cook under a lid on low heat for about 20 minutes. Grind the soup in a puree with an immersion blender.
4. In the egg yolks pour milk, salt, add a little sugar and whisk with a whisk or fork. Pour in the soup, stirring continuously, bring to a boil and remove the soup from the stove.
Recipe 7. Chicken Carrot Soup
Ingredients
25 g vegetable oil;
carrot - 350 g;
sea salt;
120 g onions;
a small bunch of parsley;
half chicken fillet.
Method of preparation
1. Thaw the chicken fillet, rinse and put whole in the pot. Pour water and send to the stove. Add peas pepper and laurel leaves. As soon as the water begins to boil, remove the noise and boil the broth for about half an hour.
2. Clean and wash the vegetables. Carrot cut into small pieces. Parsley wash, lightly dry and finely crumble. You can just tear the greens with your hands. 3. Remove chicken fillet from the broth, transfer it to a separate plate. Strain the broth and pour back into the pot. Send it to the stove and spread parsley and sliced carrots in hot broth. Cooking under the lid until the softness of the carrot.
4. Crumble garlic into thin slices. Shred onion into small cubes. Fry them in hot vegetable oil until golden brown. We shift everything to the pan, stir and cook for another 20 minutes.
5. Shumovka take out the vegetables and shift them into the capacity of the blender, pour here a little broth and grind everything to a puree. Chicken fillet cut into pieces or tear hands. Pour carrot soup into a plate and put the chicken pieces, season with greens.
Carrot Soup - Chef Tips and Tricks
- Try constantly soup with salt. Carrot gives a sweet taste, so you need to constantly monitor the amount of salt.
- The soup will be much tastier if the carrots are mixed with olive oil and spices and baked in the oven.
- Adjust the consistency of the soup, diluting it with broth or cream.
- If you add cream or broth to shredded vegetables, the liquid must be preheated to a hot state.
- Serve carrot soup with croutons, it can be sprinkled with chopped greens or cheese chips.
