Add carrots to soup. Recipes for preparing dietary carrot soup-puree. French carrot curry soup

Cream soup is a very popular first course in Europe. Here they began to prepare it several centuries ago, turning boiled vegetables, fruits, mushrooms and even meat into a tender puree-like mass. At first these products were passed through a sieve, but with the invention of the blender everything became much simpler, and the popularity of such soups increased incredibly.
The famous Italian puree soup, which is made from carrots, is widespread in our country. This is largely due to the ease and simplicity of preparation, as well as the available set of ingredients. Carrot puree soup is based on carrots, onions and potatoes; some housewives also add processed cheese, celery root, cream and milk, fennel and ginger, orange, cinnamon and many other products.

Carrot and potato soup

The dish turns out very tasty and nutritious. Excellent for cooking on frosty winter days, it is an ideal first course for children and the elderly. Carrot and potato puree soup, thanks to its bright color, gives a good mood. This is also an excellent option for those who observe church fasts.

Easy

Ingredients

water – 2.5 l;
potatoes (medium) – 4 pcs.;
carrots (large) – 2 pcs.;
onions – 2 pcs.;
salt – 3/4 tsp;
pepper - on the tip of a spoon;
fresh parsley - to your taste.

Preparation

First of all, put a pan of water on the fire.
Peel the potatoes and cut them into small cubes.

Cut the carrots into circles, and then divide each of them into 4 more parts.

Salt and pepper the boiling water, add carrots and potatoes to it.
Cut the onions into 8 pieces and also add to the soup.

Boil the soup until all ingredients are soft.
Then let the soup cool slightly and puree it using a blender at high speed.

The puree soup with vegetables is ready, pour it into bowls, sprinkle with chopped herbs if desired and serve.

Carrot soup with cheese

Another version of the soup that even a child can probably prepare, it’s so easy to do. Processed cheese gives the delicious creamy soup a special tenderness.

Ingredients:

olive oil – 1 tbsp. l.;
onion – 1 pc.;
carrots – 3 pcs.;
water – 1 l;
processed cheese – 1 package (100 g);
thyme – 1/2 tsp;
ground black pepper and salt - to your taste;
parsley and dill - 1/2 small bunch each.

Cooking method:

Cut the peeled and washed onion (you can use fairly large cubes) and fry in a frying pan with olive oil until golden brown.
Place the carrots cut into slices into a frying pan with onions and simmer until semi-soft.
Pour water into the pan, set it on fire and let it boil (instead of water, you can use vegetable or meat broth).
As soon as the water boils, add finely chopped processed cheese into it, stir until it is completely dissolved. Now transfer the contents of the frying pan into the pan, add salt, pepper and thyme, cook until the carrots are soft (it will take about 15-20 minutes).
Puree the finished soup using a blender and serve, pouring into plates and sprinkling chopped herbs on top.

Recipe for creamy carrot soup with cream

Creamy carrot soup with cream is a very tasty and attractive-looking dish. This soup is certainly on the menu of the most expensive French restaurants. Give your family a little piece of France, prepare this soup, it is very easy to make. And be sure to add fennel, it complements the carrot flavor and gives the finished dish a special sophistication and sophistication. Although cream is used for cooking, the dish still turns out very light and is well suited to all supporters of proper and healthy nutrition.

Ingredients:

carrots – 650-700 g;
onion – 1 pc.;
garlic cloves – 4-5 pcs.;
fennel – 50-60 g;
olive oil – 30-40 ml;
chicken broth – 0.5 l;
heavy cream – 200 ml;
salt – 1/2 tsp.

Cooking method:

Peel and wash the carrots, cut into 3-4 pieces, place in a saucepan and add water until it completely covers the carrots. Place on low heat and simmer, covered, until the carrots are soft.
Chop the peeled and washed onions, fennel and garlic (can be coarse). Fry them in a frying pan with heated olive oil until soft.
When the carrots are ready, transfer the contents of the frying pan into the pan and, using a blender, puree everything together until smooth so that there are no lumps or pieces left.
Heat the chicken broth and pour it into the carrot puree, also add cream and salt, mix everything well. Now bring this mixture to a boil and immediately turn off the heat.
The incomparable creamy carrot soup is ready.

Carrot soup with ginger

This soup is especially suitable at that time of year when it is cloudy, cold, raining outside and you don’t want to leave the house. Its wonderful Orange color will lift your spirits, and the ginger taste will pleasantly warm you up. Let’s say right away that ginger is still an acquired taste, so if you don’t really respect it, then put less in the soup than indicated in the recipe.

Ingredients:

carrots – 800-900 g;
onions – 2 pcs.;
garlic cloves – 4 pcs.;
ginger – 2 tbsp. l.;
vegetable oil – 4-5 tbsp. l.;
butter – 40-50 g;
meat broth (preferably chicken) – 1.5 l;
milk (fat content 2.5-3.2%) – 1 glass;
ground black pepper and salt - to your taste.

Cooking method:

Prepare all the vegetables - peel and wash them. Cut the onions and carrots into arbitrary pieces, since you will still be chopping them with a blender.
Finely chop the garlic or put it through a garlic press.
You can use dried ginger or grate the ginger root.
Heat vegetable oil and butter in a frying pan, add onion and fry for a couple of minutes. After this, add the carrots and fry for 5 minutes. Now add the ginger and garlic to the vegetables, stir and fry for 7-8 minutes.
Pour the broth into the saucepan, transfer the contents of the pan there and cook over low heat for 30 minutes until the carrots are completely soft.
Puree the contents of the pan with a blender, add salt and pepper to your taste, pour in milk, stir and let the soup boil again. Boil for a couple of minutes and the carrot-ginger puree soup is ready, you can call everyone to the table.

Useful tips

Serve carrot puree soups with a fresh baguette, croutons or small croutons.
Adjust the thickness of the first dish at your discretion by adding more or less broth (water).
Traditionally, cream soup is served hot, with a spoonful of good thick sour cream or cream and sprinkled with finely chopped fresh herbs and chopped nuts.
At your discretion, you can add other vegetables to these soups, for example Bell pepper, tomatoes, zucchini, broccoli, cauliflower, beans, lentils, mushrooms.

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 suggest rectifying the situation and preparing a delicious 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!

Rida Khasanova January 28, 2019, 19:12

Carrot puree soup is a traditional dish of oriental cuisine that quickly gained fame, after which it began to be prepared in almost all countries. Thanks to the French, who perfected this dish, there are currently more than 100 recipes for making creamy soup.

Oriental soup has astringent light consistency, which is quickly absorbed without leaving a feeling of heaviness after eating. The dish is high in fiber, vitamins and nutrients. Also, carrot puree soup is considered a low-calorie dish, so it is great for those who control their weight. You can try the vegetable dish in a good restaurant or prepare it yourself at home.

Classic carrot soup
This recipe vegetable dish considered a classic - it is sure to please everyone who tries it. In addition to dill, you can add other herbs to the dish, which will only make the taste richer.
Ingredients:
400 g potatoes;
1 liter of water;
50 g butter;
150 g onion;
30 g dill;
450 g carrots;
salt and spices to taste.

If desired, the dish can be prepared with mushroom or meat broth

Sequencing:
Wash and peel the potatoes, cut them in half - this will help them cook faster.
Boil water in a saucepan and add potatoes to it. Check the readiness of the potatoes with a knife.
Place the butter in a frying pan and heat it over medium heat. Chop the onion into thin half rings and fry it in a frying pan.
Peel the carrots, cut them into pieces and add to the onions. Sauté the vegetables for a few minutes until the ingredients become soft.
Remove the vegetable mixture from the heat and pour some of the broth into a bowl. Make a medium thick puree from potatoes, carrots and onions.
Taste the dish and add salt and pepper to taste.
Before serving, sprinkle the dish with herbs.

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Carrot soup with ginger
This dish is suitable for both ordinary everyday and festive table. Ginger and red pepper add spice to the dish, due to which it turns out original and piquant.
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Ingredients:
1 liter of water;
3 tbsp. l. vegetable oil;
350 g carrots;
1 tsp. coriander seeds;
300 g potatoes;
1 tbsp. l. dried dill;
2 tbsp. l. lemon juice;
1 tsp. salt;
0.5 tsp. turmeric;
1.5 tsp. grated ginger root;
a pinch of hot pepper;
celery and cilantro - optional.

Instead of lemon juice, you can use cream: the puree soup will acquire a more delicate taste

Cooking method:
Peel the carrots and potatoes, then cut them into small cubes.
Place a pan of salted water on the stove and boil the potatoes in it.
Heat a frying pan and fry the coriander seeds crushed in a mortar - they should darken a little. If coriander is available in ground form, it must be use only at the end of cooking.
Add ginger root and shredded carrot pieces to the pan. Saute the ingredients over medium heat, stirring occasionally.
Place the contents of the pan into the pan with the potatoes and continue cooking for 5-10 minutes.
Remove the pan from the heat and allow it time to cool. Using a blender, puree the soup until smooth.
Put the pan with carrot soup back on the fire, add a little salt, turmeric, dry herbs and pepper, lemon juice. Cook the dish until it boils.

Among the various puree soups, carrot is not that popular.

Maybe because carrots are associated with something that must be chewed.

Nevertheless, the puree soup from it turns out to be very tasty, and most importantly, extraordinary and bright. Below we will tell you how to prepare carrot soup and its variations.

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Description of the dish

Carrot soup is not national dish any country. In general, it can be classified as European cuisine, although there is also a variation from Japanese cooking (more on this below).

Many soup recipes were created only after experiments with composition and preparation. But now we can enjoy perfectly prepared carrot soup.

Take note of the excellent pureed soups made from all kinds of vegetables: (so, s), also from legumes and grains: (), .

Perhaps, since childhood, we all have an idea of carrots as a very healthy vegetable. But what's so special about it?

Firstly, an extremely rich composition: vitamins of groups B, C, PP, K, as well as carotene, which is processed in our body into vitamin A. Carrots contain a large amount of minerals such as iodine, phosphorus, calcium, potassium, cobalt, iron, fluorine, zinc, chrome and others.

Secondly, this vegetable has no calories.: 100 grams contains 32 calories. Protein in carrots is 1.3%, carbohydrates - 7%. And of course, it is rich in fiber, which is very beneficial for digestion. So carrots are a real miracle for our health.

Recipe

All ingredients are selected so that the taste of the dish is as pleasant as possible. However, he also depends on the quality and freshness of the products, so select them carefully and carefully, do not think that later it will all turn into puree.

This soup can be eaten as a first course for lunch, or as a light dinner - the calorie content is only 39 kcal per 100 grams.

The dish takes from 30 to 60 minutes to prepare; the process involves mostly cooking.

Main Ingredients classic recipe(for 5-6 servings):

carrots - 700 gr;
onions - 1-2 pieces;
cream - 100 g;
butter - 50 g;
vegetable broth - 1 l;
paprika - 1 tsp;
coriander - 1 tsp;
curry - 1.5 tsp;
salt to taste.

Additional:

greens (parsley, dill, green onions);
chopped walnuts.

Cooking process:

Chop the onion and lightly fry it with spices in a saucepan or frying pan over medium heat.
Boil broth or water in a saucepan.
While the broth is boiling, peel the carrots and cut into small cubes.
Add carrots, onions and salt to the broth and cook until soft.
When the vegetables are ready (20-25 minutes), drain the broth.
Using a blender, puree the vegetables.
Pour the broth back in and add the cream.
Cook the soup for another 5 minutes over low heat.
Pour the soup into bowls, sprinkle with herbs and chopped nuts on top, and serve with homemade croutons. Bon appetit!

How to make carrot soup, watch the video:

Common Variations

Potato and carrot

This recipe is also one of the classics. Take about 800-900 grams of potatoes per 700 grams of carrots.

It is cooked in broth with the rest of the vegetables, then also pureed.

This soup is thicker, so you can add a little more broth or water.

With ginger

For 700 grams of carrots you need 3.5 cm of ginger root; when grated you get 1 tablespoon.

Ginger is usually added along with onions and fried in a saucepan or frying pan (see point 1 of the recipe).

If you don’t want to use fresh ginger, dried ground ginger will do, in which case you need 1-2 teaspoons. This ginger soup perfectly warms you up on chilly autumn and winter days.

Watch a useful video on making carrot and ginger puree soup:

Pumpkin is a product with no less useful properties than carrots, and no less pleasant taste.

You need a lot of pumpkin for soup, we suggest taking the proportions of 400 grams of pumpkin to 200 grams of carrots.

Both orange vegetables cook for the same amount of time - about 20 minutes, so feel free to add them to the broth and bring them to readiness.

Then do the same thing - puree the pumpkin soup with a blender and cook for another 5 minutes with broth and cream.

For children

As mentioned above, carrots - very healthy vegetable, but children often don’t like her. However, they may well like orange vegetable soup. In addition, it can be given to very young children who cannot chew properly.

Unlike the classic recipe, in children's version The onions are not fried, no spices are added and less salt is added. Boil all the vegetables together, then drain the broth, puree, add broth and cream and cook for another 5 minutes.

If you want to know more recipes for baby food, go here. And if you decide to lose weight, then puree soup or soup is just for you.
The preparation of carrot puree soup for children is shown in the video:

This option may seem very unusual - apple soup, what's that?

However, apple and carrot are often used together in different dishes. You can also add ginger here.

You need three times less apples than carrots, for example, 600 and 200 grams. The onion is fried again. The apple is chopped into small pieces and boiled in broth along with carrots and onions. You need to cook until the carrots are ready. Next, everything is according to the classic recipe.

This version of the soup differs in ingredients, preparation and taste, but is no less interesting. Let's take the following:

liter of chicken broth;
1 tbsp. a spoon of sunflower oil;
350 grams of carrots;
200 grams of onion;
100 grams of processed cheese;
a pinch of spices: oregano, black pepper, thyme;
1 teaspoon salt.

Cooking:

Cut the onion and carrots into small cubes and simmer in oil over low heat for 2-3 minutes.
Add the processed cheese cut into cubes into the pan with the broth.
Then put onions, carrots, salt and spices into the pan.
Cook everything until the carrots are ready.
Puree the soup with a blender and let it brew under the lid for 10 minutes.

From beets

Many people will like this option due to the bright pink color of the soup. Prepared the same way as classic soup, beets are cooked together with other vegetables, then everything turns into puree. The same amount of beets is added as carrots.

This video will help you make puree soup from carrots and beets correctly:

This soup turns out to be especially satisfying. 300 grams of pumpkin should be added to the cooked carrots and already baked potatoes.

You can also add some tomatoes; they are stewed together with onions and spices. Then the broth is drained and the vegetables are pureed.

There are many other variations of making carrot soup: with cheese, celery, curry, chickpeas, chicken and so on. Experiment and share your recipes!

Decoration methods

Greenery: finely chopped dill, parsley, cilantro will make a beautiful contrast with the orange dish.
Small croutons, not only decorate, but also make the soup more satisfying.
Chopped walnuts.
Sour cream: You can make patterns on the thick surface of the soup.
Spicy sauce: will add not only beauty, but also piquancy.

Carrot soup not only very healthy and pleasant to look and taste, but also allows for many variations. Add your favorite foods to it and it will become your regular dish.

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Carrots are a very healthy vegetable, which includes a large number of microelements and vitamins. Its use helps normalize heart function, bone growth and improve vision. This vegetable is low in calories, so it is recommended for dietary and baby food, both raw and as an ingredient for various dishes. For example, you can make carrots and other ingredients, which are not only incredibly tasty, but also healthy.

Many housewives know their secrets on how best to make carrot soup. There are a large number of recipes for this dish, they are based on various additional ingredients. But to make the soup as tasty as possible, you should follow these recommendations:

Served ready dish hot with sour cream or cream. You can additionally decorate it with chopped nuts or herbs. It is best served with crackers, croutons or a crispy baguette.

Eat different variants making carrot soup. Recipes include ingredients such as meat, ginger, lentils, apples, pumpkin and more.

With added cream

Creamy carrot soup with cream belongs to traditional dishes French cuisine. Despite the presence of cream in it, it still comes out very light and is suitable for supporters of a healthy and dietary diet.

To prepare it, you need to take 700 g of carrots, one onion, 0.5 liters of ready-made chicken broth, several cloves of garlic, 200 ml of heavy cream, 50 g of fennel and 40 ml of olive oil. Salt is added at your discretion.

Step by step recipe:

With ginger and ground pepper

This specific and original recipe will be appreciated by spice lovers. Ginger is a very unique product; if desired, you can add less of it than indicated in the recipe.

The soup is based on meat broth; chicken based broth is best. For one and a half liters you need to take a kilogram of carrots, two carrots, a glass of milk, a few cloves of garlic, 2 tablespoons of ginger, 4 tablespoons of vegetable oil and 50 g of butter. Additionally, add ground black pepper and salt to taste.

All vegetables need to be peeled and washed. Carrots and onions are cut into pieces, garlic is chopped as finely as possible or using a special crush. Ginger can be taken at the root and grated or used dried.

Heat two types of oil in a frying pan and fry the onion for two minutes. Then carrots are placed there and fried for another five minutes. Garlic and ginger are also placed there; you need to continue frying for about 8 minutes. The broth in a saucepan is mixed with fried vegetables, everything is cooked for about half an hour, after which the contents are whipped in a blender, mixed and brought to a boil again and cooked for two minutes.

Potato recipe

One of classic options Carrot puree soup is a potato recipe. This dish is perfect for children and diet food, as well as for those who are fasting.

For 2.5 liters of water, take four potatoes, each 2 carrots and onions, fresh parsley, salt and pepper.

The algorithm for preparing the soup is as follows:

potatoes and carrots are peeled and cut into small pieces;
the water is brought to a boil, peppered and salted, then vegetables are placed in it;
cut the onion into large pieces and place it there;
everything is cooked until the vegetables are softened.

When ready, the dish is cooled, then it is processed in a blender. It is recommended to serve it with greens.

With apple and hazelnuts

This recipe for creamy carrot soup is considered the most delicious. It also contains a maximum of useful substances, since a double boiler will be used for preparation.

One large carrot needs to be peeled and cut into cubes, then cooked for 10 minutes in a double boiler. 30 g of hazelnuts are soaked for 12 hours, then crushed and combined with apple juice. Ginger root is ground on a grater.

Boiled carrots, chopped apple, ginger, cinnamon and honey are added to the hazelnuts in juice. Whisk everything together and add liquid if necessary. The soup is served at the table along with apple slices. It is perfect for those who are on a diet.

Chicken option

Lovers of hearty soups should try making carrot puree soup with chicken. It will have a sweet taste and velvety consistency. Per liter of water take 400 g of carrots and 200 g of onions, one chicken thigh and processed cheese, a little butter and vegetable oil, as well as thyme, oregano, pepper and salt.

Almost a liter of liquid is taken onto the thigh, it needs to be boiled.

Melt a tablespoon of vegetable oil and butter in a frying pan, fry the onion until transparent. Add chopped carrots to it and fry for a few more minutes.

The contents of the pan are mixed with fried vegetables, everything is cooked for half an hour. Add salt, pepper and spices, as well as crushed processed cheese. The soup continues to cook until the cheese is completely melted. The meat is taken out and cut into pieces, everything else is pureed using a blender.

The soup is poured into plates, separately portioned pieces of meat are placed in it and served to the table.

For dietary nutrition

Carrot is prepared from the least high-calorie ingredients. It can be given to patients or those who want to lose weight.

For one liter of broth or water you need to take three carrots and two potatoes, one onion and a clove of garlic, ginger root, salt, ground black pepper and vegetable oil.

First, the broth or water is placed on the fire, then the following steps are performed:

After removing from the heat, the soup should sit. It is recommended to serve it with croutons, herbs or breadcrumbs.

Soup for a child

The diet of children over the age of one year should be carefully thought out by parents. The main menu for children is vegetable and fruit purees, as well as cream soups. Carrots are a potential allergen, so this dish should be introduced to your child gradually.

To make the soup, you will need one carrot, a little butter, as well as water, vegetable broth or milk. The carrots are washed, peeled and cut into rings. Then it is cooked in a double boiler for 10 minutes, after which it is whipped with a blender. Liquid is added as needed.

This soup is moderately sweet; you don’t need to add additional sugar. At your discretion, the soup can be prepared with boiled potatoes or onions.

Carrot soup in a slow cooker

Light carrot soup can also be made in a slow cooker. This is true both for baby food and for everyone who values their time. For the dish you need to take 500 g carrots, two potatoes and onions. All vegetables are cut into pieces and placed in a slow cooker. They are filled with 1.5 liters of water and set to cooking mode (or “Soup” mode). After the end of the program, the broth is drained, the vegetables are transferred to a blender bowl and combined with spices, butter and salt. They are beaten and diluted with the broth to the desired consistency.

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