Puree soup made from potatoes, carrots and onions. Carrot puree soup. Carrot soup with curry

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 its 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 such soups, for example, bell peppers, tomatoes, zucchini, broccoli, cauliflower, beans, lentils, mushrooms.

Very tasty, healthy and bright carrot soup will lift your spirits and give you a boost of energy for the whole day. 8 recipes - for you!

0.8 l water
2-3 pcs (200-250 g) carrots
2-3 pcs (200 g) potatoes
2 tbsp. spoons of vegetable oil
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)

Place a pan of water on the fire. Peel vegetables, prepare spices.

Cut the potatoes and carrots into medium-sized pieces (1.5-2 cm), which would then be convenient to grind into puree.

Place chopped potatoes in a saucepan of boiling water.

Crush coriander seeds in a mortar to release the aroma. Then put them in a heated frying pan with oil and fry over low heat. (If the coriander is ground, it should be added at the end of cooking along with the dry herbs.) When the seeds have darkened a little, add the grated ginger root and chopped carrot pieces to the pan.

Sauté carrots over medium heat, stirring occasionally.

Transfer the contents of the pan into the pan where the potatoes are already being cooked and cook until the vegetables are ready.

Remove from heat and let the soup cool slightly. Grind it using a blender (if necessary, to make the puree soup more homogeneous, you can pour out part of the broth, grind the vegetables with the foot of a blender, and then add the poured broth and mix again with a blender).

If you don’t have a blender, pieces of potatoes and carrots can be crushed manually with a potato masher (masser) and, gradually adding broth to the puree, beat the mixture with a whisk until a more homogeneous puree-like consistency is obtained.

Put the pan with the carrot puree soup back on the fire, add salt, turmeric, pepper, dry herbs and cook for another couple of minutes after boiling.

Then add lemon juice (the amount depends on the sweetness of the carrots and the acidity of the lemon), stir and turn off the heat. The soup is ready.

For a more delicate taste, add cream to the soup instead of lemon juice.

Recipe 2: Carrot cream soup with chicken

The soup has a very delicate velvety consistency and a light sweetish taste.

400 g carrots
200 g onion
1 chicken thigh
1 processed cheese
1 tbsp. l. vegetable oil
1 tbsp. l. butter
salt pepper
oregano, thyme (optional)

Pour 800 ml of water over the chicken thigh and bring to a boil. Immediately after boiling, I change the water, so the broth becomes less fatty and not so rich in taste, I like it better this way. But this is optional, of course.

Instead of the chicken thigh, you can use any other part of the chicken you have on hand.

Melt 1 tbsp in a frying pan. l. vegetable and butter. Add finely chopped onion and fry until completely transparent.

Add carrots, cut into pieces, fry, stirring, for a few more minutes.

Transfer the contents of the pan to the pan with the chicken and cook for about 25-30 minutes or until the carrots and meat are completely soft.

Salt, pepper, add spices (I used a small pinch of dried oregano and thyme).
Add processed cheese, cut into pieces (the easiest way is to cut it with a wet knife), and cook the soup for a few more minutes, until the cheese is completely dissolved.

Pour the soup into a bowl and add the chicken. Be sure to add chicken, it’s much tastier, it really brings out the flavor. I tried it with cream, it usually also perfectly complements creamy soups, but no, it was chicken that was perfect with this soup.

By the way, I think you can cook it with veal using the same principle, only cook the meat longer at the beginning.

Carrot puree soup has a delicate velvety texture and an excellent non-trivial taste!

Recipe 3: dietary carrot soup (with photos step by step)

water or vegetable broth - 1 liter;
bright carrots – 3 pcs. (average size);
potatoes – 2 pcs;
onion – 1 piece;
garlic – 1 clove;
fresh ginger root – 2-3 cm (optional);
salt - to taste;
freshly ground black pepper - a pinch when serving;
Any vegetable oil (preferably refined) – 3 tbsp. spoons.

Simultaneously with heating the broth or water, we begin to peel and cut vegetables. Since we will be grinding all the vegetables into puree, the beauty of the cutting in this recipe does not matter at all.

Cut the vegetables as you wish, but it is better to cut them not very large so that they cook faster. Cut the potatoes into small pieces, carrots into cubes or segments.

Cut the onion into small cubes. The recipe uses fresh ginger, it gives the carrot soup a pleasant aroma and a slight spiciness. If you don’t like ginger or don’t have it, add garlic - it will also turn out aromatic and tasty.

As a last resort, when you have neither one nor the other, you can add small quantities of ground spices to the soup.

Pour potato pieces into the boiling broth (water). Let it cook until tender at a gentle simmer under the lid, and we will deal with the rest of the vegetables.

Let's heat up the vegetable oil (take any you have). Add chopped onion and ginger (or garlic). Stir, but won’t fry, just warm and soften the onion.

Add chopped carrots to the onions and ginger. Stirring, simmer in the oil for several minutes until the carrots absorb all the oil and become soft.

Transfer the stewed carrots and onions along with the oil into the pan with the prepared potatoes. Season the soup with spices (if you didn't add ginger). Continue cooking over very low heat until all the vegetables are soft. The reference point is potatoes. As soon as the pieces soften, turn off the heat and leave the soup for 5-10 minutes to cool slightly.

Transfer the boiled vegetables to a blender. Pour in a ladle of broth (vegetable broth).

We puree everything and turn it into a homogeneous mass of bright orange color. Pour the vegetable puree back into the pan, dilute with vegetable broth to the desired consistency.

Salt to taste. If necessary, add spices, selecting them at your discretion (carrot puree soup can easily be given any aroma and taste).

Bring the carrot soup to a boil, stirring and cook for two to three minutes. Turn it off and let it brew for a bit. Pour the hot soup into bowls and serve with crackers, herbs, and croutons. It will be very tasty if you dry the bread and rub it with garlic - spicy and aromatic.

If you want the carrot soup to have a softer taste, add a little cream at the end of cooking (do not bring to a boil) or offer sour cream to the soup. Bon appetit!

Recipe 4: Creamy Carrot Soup

Delicate creamy taste, smooth texture, pleasant color - these are the three components of the popularity of carrot puree soup.

2-3 large carrots
2 potatoes
1 tbsp. butter
200 ml cream
1 onion
3 cups meat or vegetable broth
salt, curry, ginger

Chop the onion and sauté in butter until it becomes soft and translucent

Peel the carrots and cut into cubes.

Peel the potatoes and cut into cubes.

Cook the carrots and potatoes in the broth until tender, about 20 minutes. Add onion to the pan. Salt and add seasonings.

Remove from heat and let cool slightly. Using a blender, puree the potatoes and carrots until smooth.

Pour the cream into the saucepan with the puree, put on the fire and bring to a boil.

Serve creamy carrot soup hot. Bon appetit!

Recipe 5: Chicken Carrot Soup with Cheese

Carrots – 400 g
Chicken thigh (medium) - 1 pc.
Water – 800 ml
Onions - 200 g
Processed cheese - 1 pc. (70 g)
Salt - to taste
Pepper, h.m. - taste
Oregano - a small pinch
Thyme - a small pinch
Vegetable oil - 1 tbsp.
Butter - 20 g

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!

Recipe 6, step by step: Japanese carrot soup puree

chicken broth - 1 l
Sunflower oil - 1 tbsp.
dry oregano - 1 pinch
fresh parsley - 4 sprigs
processed cheese - 100 gr
onion - 200 gr
carrots – 350 gr
ground black pepper - 0.5 tsp.
salt with herbs - 1 tsp.
dry thyme - 1 pinch

Recipe 7: Carrot Soup with Crispy Chickpeas

Bright, aromatic, healthy and delicious puree soup can be prepared at any time of the year. Crispy chickpeas not only look beautiful on a plate, but also add great flavor to the soup.

Chickpeas - 0.5 cups (250 ml)
Carrots - 800 g
Garlic - 2 teeth.
Leek - 1 pc.
Black pepper - to taste (ground)
Sweet paprika - 0.25 tsp.
Vegetable oil - 2 tbsp.
Turmeric - 0.25 tsp.
Coriander - 0.25 tsp.
Salt - to taste
Olive oil - 1 tbsp.
Water - 1.5 l (in broth)
Carrots - 1 pc. (into broth)
Onions - 1 pc. (into broth)
Leek - 1 pc. (into broth)
Stem celery - 2 pcs. (into broth)
Garlic - 2 teeth. (into broth)
Bay leaf - 2 pcs. (into broth)
Allspice - 5 pcs. (into broth)
Greens - optional (for serving)

Be sure to soak the chickpeas in plenty of water - this way they will cook faster. I fill it with 3-4 glasses (200 ml) of water and leave it overnight (or less, 6-7 hours). During this time, the chickpeas will increase significantly in size. Drain the water in which the chickpeas were, add clean water and cook over low heat for about 1 hour until soft.

Drain the water and cool the chickpeas.

For the broth, I take a standard set of vegetables: carrots, onions, leeks, a couple of cloves of garlic, celery stalks and don’t forget to add a bay leaf and 5 to 10 allspice peas.

Wash all the vegetables, peel if necessary (except for onions, the skin will add a beautiful color to the broth), cut either in half or into 3-4 parts, transfer to a saucepan, cover with cold water and place on the stove. When it boils, cook for 30 minutes.

It is advisable to strain the finished vegetable broth through cheesecloth or a sieve; the vegetables will no longer be useful, since they no longer have any taste or aroma (they can be thrown away).

For the soup, cut the carrots into cubes, and do the same with the white part of the leek. Chop the garlic cloves with a knife.

Place the vegetable cubes in a saucepan (preferably with a thick bottom) or saucepan, add vegetable oil and fry until soft for 10-15 minutes. At this stage, add spices, salt, pepper.

Pour in the strained broth.

When the soup boils, add chickpeas (half of the total portion). Cook for 20-25 minutes.

Puree the soup in a blender until smooth.

Fry the chickpeas in a frying pan with olive oil until crispy, 10-15 minutes. For piquancy, you can season it with more spices and add a little salt.

Pour the soup into bowls, add crispy chickpeas to each bowl and sprinkle with chopped herbs.

Recipe 8: Diet carrot soup with yogurt

carrots - 6 pcs.
onion - 1 piece
yogurt - 1 jar
garlic -2 cloves
fresh herbs - to taste
water - 500 ml
soy sauce - 3 tbsp.
cumin - a pinch
salt - to taste

So, now you should cut the onion into cubes, but only small ones, and fry it in a small amount of sunflower oil until golden brown. While the onions are frying, we will cut the previously peeled and washed carrots into half rings.

As soon as the onion turns golden, we will need to add carrots to it. Fry all this over medium heat for at least three minutes. The onions and carrots should be salted and seasoned with half a pinch of cumin.

Then add garlic, soy sauce, and pre-boiled potatoes to the fried vegetables. Grind all this using a blender to a homogeneous puree. If it turns out too thick, you can dilute it with water.

Strain the resulting puree through a sieve, and then put it in the refrigerator for a couple of hours.

While the carrot soup puree is cooling, make a dressing for it: mash the garlic, cumin and salt into a homogeneous mass. Add finely chopped parsley, basil and green onions to it.

Mix the resulting “substance” with yogurt. Now the filling is ready!

When serving this dietary dish, you need to season it with dressing and garnish with herbs, and if you wish, you can even add a little olive oil.

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 washed thoroughly, then peeled and cut into rings 1 cm thick. 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.

There is hardly anyone in your family who can refuse such a dish! This potato and carrot soup turns out to be warm, cozy, and smells of something rustic and familiar. And despite the fact that it is prepared from familiar products, the taste is special, bright, and memorable.

The soup will delight you with the rich taste of baked potatoes and sweet carrots, as well as a velvety, smooth, unique texture. A little trick will help you prepare an excellent dish from ordinary ingredients, which will enrich the entire dish as a whole. According to this recipe, the puree soup is prepared from pre-baked vegetables, and therefore the taste will be concentrated and deep. Potatoes should be baked in their skins, which will give a slight feeling as if the dish was made from potatoes baked in coals.

Only after the vegetables are ready, they are filled with water, boiled a little and thoroughly chopped using a blender. And in order to emphasize the smoothness of the texture, they also add a little heavy cream to make it creamy.

You can prepare this puree soup in a lean version without adding cream. At the same time, it will keep you full, quickly satisfy your hunger, warm you up and cheer you up!

Ingredients

5 potatoes
3 large carrots
1 onion
4-5 cloves of garlic
25-30 ml vegetable oil
1 tbsp. spoon of heavy (homemade) cream
salt, pepper to taste

Yield of finished product: 1.5 liters

How to make potato-carrot soup

Wash the potatoes thoroughly using a brush and cut them into slices.

Cut the carrots into thick slices (about 5-7 mm thick).

Place carrots and potatoes on a baking sheet. Add the onion, peeled and cut into 4-6 pieces, as well as garlic cloves.

Salt and pepper the vegetables, pour in vegetable oil and stir.

Bake vegetables at 200 degrees for about 40 minutes until soft. By this point they will even begin to brown slightly.

Place the roasted vegetables in a saucepan and add enough water to lightly cover them.

Bring the water to a boil and cook for 10-15 minutes.

Then blend the soup thoroughly using an immersion blender. It should become completely homogeneous.

For every taste. Do you know that carrot soup puree is one of the favorites of the diet menu. Vegetarians love it too. And if you want to lose weight, then you can eat this soup all day long and you won’t get anything for it... I mean weight.

Carrot puree soup turns out very tender, with a sweetish aftertaste. Cream or milk added to the soup will give the soup an even more subtle taste. In addition to carrots, you can also add boiled rice, potatoes, carrots and other vegetables to the puree soup. And in order for the beneficial substances of carrots to be absorbed, you can season the carrot puree soup with oil.

Carrot puree soup with rice.

Ingredients: 800g carrots, ¾ cup rice, 2 tbsp. butter, 2 cups milk, 1 tsp. Sahara.

Preparation: cut the carrots into slices, pour in ¼ cup of water, add 1 tsp. vegetable oil, salt, sugar. After 10 minutes, add half a glass of rice, add 5 glasses of water, close, cook for 50 minutes over low heat. Set aside 2 tbsp. boiled rice, rub the remaining soup through a sieve. Dilute the puree soup with hot milk and add salt. When serving, season the soup with oil and add boiled rice.

Carrot cream soup with cheese.

Ingredients: 300g processed cheese, 5 potatoes, 1 carrot, 1 onion, 1 clove of garlic, dill and parsley, 4 tbsp. soy sauce, 1 bay leaf, 1.5 liters of filtered water, 2 tbsp. vegetable oil, salt.

Preparation: boil water, dissolve processed cheese in it, bring to a boil, add potato slices and salt. Grate the carrots, chop the onion, saute in vegetable oil, pour in soy sauce, simmer for another 3 minutes. After the potatoes are ready, add the sauteed potatoes to the soup, add a bay leaf, and cook for 5 minutes. Crush the soup, add crushed garlic and finely chopped herbs.

Carrot soup with ginger and orange juice

Ingredients: vegetable broth - 800g, carrots - 0.5kg, onions - 1 pc., orange juice - 1 tbsp. (2-3 fresh oranges), heavy cream - 100 ml., ginger (root ~1cm), curry, salt, pepper to taste, vegetable oil.

Preparation: cut the carrots and onions as desired and lightly fry in vegetable oil, add broth and simmer until the carrots are soft. Place in a blender, add a little broth and puree. Place in a saucepan. Squeeze the juice from the oranges, add the remaining broth, season with curry, finely grated ginger, salt and pepper to taste, stir, carefully add cream to the soup, stir and bring to a boil, immediately remove from heat. Serve with crackers and herbs.

Carrot cream soup

Ingredients: pumpkin – 250 g; carrots – 400 g; water – 0.5 l; processed cheese – 1 pc.

Preparation: pour water into a saucepan and place on the stove. Bring to a boil and add the processed cheese cut into cubes. Then add the carrots, pre-cut into thin strips, reduce the heat and cover the pan with a lid. While the carrots are cooking, let's start with the pumpkin. We process it, cut it into equal cubes and add it to the carrots. When all the contents of the pan become soft and cooked, add salt to taste and thoroughly grind with a blender until smooth and creamy. Pumpkin-carrot cream soup is ready. Bon appetit!

Carrot soup with ginger

Ingredients: vegetable oil – 2 tbsp. spoons; onion – 1 pc.; carrots – 1 kg; ground ginger – 2 teaspoons; vegetable broth - 3 tbsp; cream 10% - 2 tbsp.; salt, pepper - to taste.

Preparation:

Pour oil into the pan, add finely chopped onion and simmer, stirring constantly for 5 minutes. Then add finely chopped carrots, ginger, vegetable broth and cook for 15 minutes. Remove the pan from the heat, cool, transfer to a blender and grind until smooth. Transfer the puree back into the pan, add cream, season with salt and pepper and heat thoroughly.

Carrot-potato soup

Ingredients: butter – 1 tbsp. spoon; carrots – 2 pcs.; onion – 1 pc.; potatoes – 2 pcs.; vegetable broth – 2 tbsp; cream 33% - 0.5 tbsp.; salt, pepper - to taste.

Preparation

Place butter in a small saucepan and place over medium heat. When the butter melts, add finely chopped carrots and onions. Simmer all the vegetables in oil for about 15 minutes. Then add the potatoes cut into strips and pour in the broth. Bring everything to a boil, reduce heat and cook until all vegetables are fully cooked. Then, remove the pan from the stove and carefully strain the liquid into another container. Place the cooked vegetables in a blender and pour in the silent broth. Grind until smooth vegetable puree and put back into the pan. Add heavy cream, salt and pepper to taste and heat a little. Immediately pour into plates and serve.

Carrot soup for children

Ingredients: Carrots – 1 pc., rice – 1 tablespoon, water – 1 glass, milk – ½ glass, butter – 2 teaspoons, sugar syrup – 1 teaspoon, salt

Preparation.
Take one large carrot. It must be thoroughly washed, peeled and cut into small pieces. Then they need to be put in a saucepan, add a little boiling water, as well as butter and prepared sugar syrup. All this should be heated to a boil in a sealed container and simmered until tender. After the carrots are ready, they, together with pre-cooked rice, will need to first be rubbed through a sieve, and then diluted with hot milk and salt solution.

Before serving, add a little butter to the puree soup.
This puree soup can be prepared from several types of vegetables.

Carrot soup with celery

Ingredients: large carrots - 1 pc., root celery - the same amount as carrots, onions - 1 pc., milk - 1 cup, basil, salt, pepper - to taste, ground almonds - 1 tbsp. l., olive oil - to taste.

Preparation: coarsely grate carrots, chop onions, chop celery into thin strips. Pour milk over carrots and celery, bring to a boil, add basil leaves, salt, pepper and olive oil and puree with a blender. Serve immediately, sprinkled with ground almonds.

Carrot soup with curry

Ingredients: 2 tbsp oil, 1 large onion, 1 tbsp curry seasoning, 1 liter vegetable broth, 1 kg carrots, 1-2 tbsp lemon juice, ¼ tsp pepper, 2 tsp salt
Preparations: saute the onion in a cauldron or thick-bottomed saucepan in hot oil, add curry seasoning, salt and pepper until the onion is soft for about 5 minutes. Pour the broth into the pan, dilute it with 3 tablespoons of water and bring to a boil. Cut the carrots into large pieces of 2 cm and boil the carrots until they become soft (about 20 minutes). Place everything in a blender and grind until pureed. Return the puree to the saucepan; if you are not satisfied with the thickness of the soup, add a little more hot water. Season the soup with lemon juice and reheat before serving.

Caution: Hot liquids expand when blended, so never overfill the blender. To prevent the soup from “exploding” outward, leave the hole in the blender lid open and cover it with a kitchen towel, then the steam will escape.

Carrot puree soup with coconut milk

Ingredients: 400-500 g peeled pumpkin, 400 g carrots, 1 onion, 1 liter of vegetable broth, 1-2 tbsp. butter (vegetable oil is possible), 400 ml coconut milk, 2 cm ginger root (+-, to taste), salt, pepper to taste. You can add: cilantro to taste, lemon juice

Preparation: Cut everything into small cubes. Fry them for 5 minutes in butter. Add the broth and cook over medium heat for 20-30 minutes until the vegetables are soft. Puree the soup in a blender. Add coconut milk, salt and pepper to taste. You can add cilantro and lemon juice. Warm up the soup, pour it into bowls and serve. You can sprinkle fresh herbs on top.

Bon appetit!

Warning!

If you liked this recipe, share it with your friends by clicking on the social media buttons. Leave your comments. By doing this you will help the development of my site.

Thank you