Carrot soup puree

Carrot puree soup is a beautiful dish that will bring a lot of benefits to your body. Be sure to pamper yourself with a variety of tasty and nutritious soups. They will help you stay in good shape and get rid of harmful radicals. Also, thanks to the content of the necessary components, the absorption of carrots by the human body occurs in the shortest possible time.

Such carrot puree soups are especially beneficial at times when the immune system is weakened, then they saturate the body with the right elements and also help strengthen the immune system. The main and fundamental advantage of this soup is that you can buy carrots at any time of the year in any store or market in your town.

Carrots are endowed with a lot of necessary substances. Such as vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) : A, B1, B2, B5, B6, B9, B12, D, C, E, PP; macroelements: chlorine, magnesium, sodium, potassium, phosphorus, calcium, sulfur; trace elements: cobalt, molybdenum, selenium, chromium, fluorine, manganese, iodine, copper, phosphorus, calcium, lithium, nickel, aluminum, boron. Eating carrots promotes the proper functioning of the gastrointestinal tract and fills the body with the vitamins that are so needed.

When cooked, carrots do not lose their beneficial characteristics, so you are free to choose the recipes for making pureed carrot soup that you like.

How to make carrot soup puree - 15 varieties

Carrot puree soup with rice
Carrot soup puree with green peas
Carrot soup puree with coriander
Carrot puree soup with corn
Carrot puree soup with potatoes
Carrot puree soup with shrimp
Carrot soup puree with coconut milk
Carrot puree soup with squid
Carrot soup puree with nutmeg
Carrot soup puree with croutons
Carrot puree soup with orange
Carrot puree soup with beans
Carrot puree soup with lentils
Carrot puree soup with raisins
Carrot puree soup with beets

Carrot puree soup with rice

Consume vegetable soups as often as possible, as they are extremely beneficial for the human body.

A tender and pleasant soup for your family.

Ingredients:

Carrots – 400 gr.
Rice – 50 gr.
Butter – 15 gr.
Milk – 250 ml.
Sugar – 1/2 tsp.
Water – 450 ml.
Salt – 1/2 tsp.

Manufacturing:

Peel and wash the carrots well.

Cut into thin slices.

Place in a saucepan.

Pour in 1.4 cups of water.

Add 1 spoon of oil, a spoon of salt to taste, sugar, simmer for about 10 minutes.

Add 1.2 cups of rice. Be sure to wash it.

Pour in 5 glasses of water.

Cook for about 40 minutes.

Using a blender, puree the contents of the pan.

Dilute the puree with hot milk and add salt to taste.

Serve with croutons.

Carrot soups

There are many recipes for carrot soups, they are diverse, so they can become a favorite even for those who do not like carrots. The traditional combination for carrot soups is carrots and cream/milk. Such soups are prepared with the addition of cream and milk, blending in a blender until creamy. You can prepare puree soup or cream soup without adding cream using water or vegetable broth. In addition to carrots and vegetables, you can add pieces of chicken or whole shrimp to the soup. The result is a colorful, unusual dish.

Creamy carrot soup

The recipe for velvety carrot soup with the addition of other vegetables (kohlrabi cabbage and canned corn) will appeal to lovers of thick soups. The soup is boiled in water, but heavy cream is added at the end, which makes the dish more nutritious. Plate of carrots.

Carrot soup "Crecy"

The French believe that the most delicious carrots in the world grow in the Crecy region. That’s why they christened their famous carrot puree soup “Crecy”. But the British usually eat this soup on the anniversary of the victory in the Battle of Crecy, which took place during the centenary.

Carrot soup with mushrooms

“There is no harp, take a tambourine,” this means that there are no snow-white mushrooms yet. I replaced them with oyster mushrooms. Why carrot specifically? Because the guest came, and he categorically does not eat potatoes. That's why I had to dodge.

section: Mushroom soups

Carrot-orange soup

carrots, onions, garlic, ginger (fresh), orange, vegetable oil, coriander (ground), vegetable broth (or water), soy sauce, dark pepper

section: Carrot soups

Carrot soup with ginger

vegetable oil, onions, carrots, ginger (ground), vegetable broth, cream (10%), salt, pepper, croutons, fresh herbs.

section: Cream soups, Carrot soups

Carrot and bread soup

wheat bread, water, carrots, parsley or celery root, turnips, onions, butter, cream, dill, salt.

Unusual carrot puree soup: recipe for making. Various dish options

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

Perhaps this is because carrots are associated with something that definitely needs to be chewed.

Nevertheless, the puree soup from it comes out quite tasty, and most importantly, non-standard and catchy. Below we will tell you how to prepare carrot soup and its variations.

Description of the dish

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

Almost all soup recipes were compiled only after testing the composition and production. But now we can enjoy perfectly prepared carrot soup.

The benefits of carrots

Perhaps, from our youth, we all have an idea of carrots as a very healthy vegetable. But what is so special about it?

Firstly, a very rich composition : vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups B, C, PP, K, also carotene, which in our body is processed into vitamin (low molecular weight organic compound of relatively simple structure , necessary for all living things) A.

Secondly, this vegetable is low in calories : 100 g contains 32 calories. Protein in carrots is 1.3%, carbohydrates - 7%. And naturally, it is rich in fiber, which is very beneficial for digestion. So carrots are true magic for our health.

Crafting recipe

All ingredients are selected so that the taste of the dish is very pleasant. But it also depends on the quality and freshness of the goods , 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 is prepared from 30 to 60 minutes, during the main cooking process.

Main ingredients of the traditional 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.

Manufacturing 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 back the broth and add 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 options

Potato and carrot

This recipe is also one of the traditional ones. Take about 800-900 grams of potatoes per 700 grams of carrots. It is boiled in broth with the rest of the vegetables, then also converted into puree.

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 take fresh ginger, dried ground ginger will do, in which case you need 1-2 teaspoons. This ginger soup is an excellent warmer on chilly autumn and winter days.

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

From pumpkin

Pumpkin is a product that has no fewer necessary parameters than carrots, and no less pleasant taste.

You need a lot of pumpkin for soup ; we would like to suggest using 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.

Later, everything is the same - puree the pumpkin soup with a blender and cook for another 5 minutes with broth and cream.

For babies

As mentioned above, carrots are a very necessary vegetable, but kids often don’t adore them . But orange vegetable soup may be to their liking. In addition, it can be given to very young children who cannot chew properly.

Unlike the traditional recipe, in the 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 find out more recipes for baby food, go here.
And if you decide to lose weight, then dietary puree soup of either celery or spinach is just right for you. The preparation of carrot puree soup for kids is shown in the video:

With apples

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

But apples and carrots are often used together in various dishes. You can also add ginger here.

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

Japanese cream soup

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

liter of chicken broth;
1 tbsp. a spoon of sunflower oil;
350 g carrots;
200 grams of onion;
100 grams of processed cheese;
a pinch of spices: oregano, dark 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 diced processed cheese to 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

Almost everyone will love this option due to the bright pink color of the soup. It is prepared in the same way as a traditional soup, the beets are boiled along with other vegetables , then everything is converted into puree. The same amount of beets is added as carrots.

How to create carrot and beet puree soup correctly, this video will help you:

From pumpkin and potatoes

This soup is especially satisfying. 300 grams of pumpkin is needed and added to the cooked carrots and potatoes already baked.

You can also add a few tomatoes; they are stewed along with onions and spices. Then the broth is combined, the vegetables are transformed into puree.

There are almost all other options for making carrot soup: with cheese, celery, curry, chickpeas, chicken, and so on. Experiment and share your recipes!

Decoration methods

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

Carrot puree soup is not only very healthy and pleasant in appearance and taste, but also allows for many variations . Add your favorite foods to it and it will become your go-to dish.

We recommend preparing beautiful-tasting puree soups from seafood, shrimp, fish, poultry, liver, and they will not leave you phlegmantic. Bon appetit!

Carrot soup

Carrot puree soup with parsley and garlic dressing in olive oil. This, guys, is a recipe from a chef. I tried this for the first time in Munich back in 1989. Then, thanks to Gorbachev, the metal curtain finally rose and we could fly abroad. This was my first visit to a forbidden country. My husband and I flew to Munich for Oktoberfest. Surely, from that time I fell in love with beer. And so, when we were already flying away, at the Munich airport in a cafe, I ordered this soup for myself. I was so amazed by the taste that I started asking the chef for the recipe :). My husband then said to me: “Have I lost my mind? What boss would say that for you?” And I’m 26 years old, I’m confident in my own “unearthly beauty” (laughing, I can’t), well, guys, I was so young and self-confident to the point of nightmare, and I went for the recipe! I speak German (as well as French and Italian) quite smartly (after all, I’m a woman from a professor’s family and trained to death in all sorts of sciences, I’m laughing again), I turned on all my attractiveness, and not only did they give me a recipe, Moreover, everything was explained step by step. So, friends, if anyone is interested in the 1989 recipe from a German chef from Bavaria for carrot puree soup, then you are welcome to come and visit.

Ingredients for Carrot Soup:

Chicken (for broth)
Carrots – 1 kg
Onions - 2 pcs.
Ginger (root, approximately 7 cm long)
Parsley - 50 g
Spices (salt, pepper, olive oil, just vegetable oil - all to taste)
Garlic

Nutritional and energy value:

Ready meals
kcal 405 kcal	proteins 17 g	fat 1.2 g	carbohydrates 88.4 g
100 g dish
kcal 33.8 kcal	proteins 1.4 g	fat 0.1 g	carbohydrates 7.4 g

Recipe for carrot soup:

Let's start with the fact that you need good chicken broth.
So I buy a chicken and start cutting it up (it seems to me that this is my favorite process). On the left is what is for the broth, and on the right is for the second course.
And a few more bay leaves and a bunch of dark peas. Put it all in! Everything has been laid and you need to cook the broth.

Meanwhile, while the broth is cooking, thinly chop the carrots, onions, ginger, garlic and parsley.
I cook the broth for a long time, over low heat – about an hour and a half.
Once it’s cooked, strain it right away; we don’t need anything left on the sieve.

Look what kind of broth you should get. We’ll just create jellied meat using this.

Next, pour the broth into the carrots and put it on gas. Let it boil and cook.

In the meantime, we will create a dressing from parsley and garlic. It's easy to do. Chop the parsley and garlic in random order and simmer in olive oil for about 5 minutes. Later, transfer to a blender, chop and add olive oil. You ask me - how much? I answer - no matter how sorry you are, this won’t ruin the porridge. Just don't forget to add salt.

Now let's get back to the soup.
The carrots are already cooked, now add the onion and ginger. Cook further. When it’s ready, puree everything with a blender.

And then pour into plates and season with parsley dressing.
Ready!
If you do everything according to my advice, I guarantee a unique soup, a soup for a holiday.
And I am a woman (if I can be called a woman at 48 years old), I like to eat this soup simply from a mug and add more parsley dressing and olive oil. It's so delicious.

And in the end I will show myself, this is how I am: an adult and stern aunt, terribly in love with cooking. For me, cooking means living.

And I would also like to add, guys who, like me, were born in the 60s, remember what a joyful time it was in the 80s?? Banana trousers, vodka only for taxi drivers and glasnost, perestroika and acceleration.

Fortune for everyone who loves cooking!
Your Catty Fox.

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Carrot soup puree