Carrots - a product very useful and also delicious. Now we will tell you how to make soup-puree from carrots.
Carrot cream soup with cream
Ingredients:
- 3 large carrots;
- onion - 1 piece;
- potatoes - 2 pieces;
- broth - 750 g;
- cream - 200 ml;
- salt, dry ginger, curry;
- butter - 1 tbsp. a spoon.
Preparation
In butter, fry chopped onions. Carrots and potatoes are cut into slices of medium size. In the broth we boil the vegetables until they are ready. Then add the fried onions, salt and spices. Now turn off the fire, and cool the soup a little. Potatoes and carrots are milled to a puree state. We pour in the cream and bring it to the boil, then immediately turn it off.
Soup-puree from carrots and potatoes
Ingredients:
- carrots - 4 pcs .;
- onion - 2 pieces;
- potatoes - 4 pcs .;
- broth - 500 ml;
- butter - 50 g;
- salt, parsley - to taste.
Preparation
We shred the carrots with a straw, cut the onions into cubes and pass the vegetables on the butter. When there is a soft carrot, salt it, add chopped parsley and potatoes, cut into cubes. We add water and cook until soft vegetables. Then we turn them into mashed potatoes by grinding them through a sieve or with a blender, pour broth and let the soup boil.
Carrot and rice soup puree
Ingredients:
- rice - 150 g;
- carrots - 600 g;
- butter 82.5% fat - 70 g;
- milk - 500 ml;
- yolks - 2 pieces;
- water - 200 ml;
- salt.
Preparation
We cut the carrots with mugs. In the saucepan, melt the cream butter, put the chopped carrot and simmer for 20 minutes under the lid. After that, pour in water and after it boils, pour rice, pour in the milk (400 ml) and again give a boil. Cook the soup on a small fire for 20 minutes, and then we rub with a blender. Whisk the yolks with the remaining milk, add salt and pour the resulting mass into the soup. We give him a boil, and then immediately turn it off.
Recipe of carrot soup with mango
Ingredients:
- 1 large carrot;
- mango - half;
- vegetable oil - 10 ml;
- butter - 1 teaspoon;
- potatoes - 1 pc .;
- onion - 1 piece;
- chicken broth - 400 ml;
- sauce tabasco red, ginger, cinnamon, lemon jam, salt - to taste;
- croutons and pine nuts for filing.
Preparation
Vegetables are peeled and cut into cubes. On vegetable oil, firstly roast the onions until golden, then spread the potatoes, when it is fried, add the carrots and after it the mango. Let the vegetables lightly brown. Add lemon jam, cinnamon, ginger, red tobasco sauce to taste and pour in chicken broth.
Reduce the heat and cook soup for 20 minutes. After that, turn off the fire, mix the soup with a blender and add butter. When serving in each serving of soup, add a few crackers and pine nuts - these additions will give this dish a special piquancy.
Cream of carrots with spices
Ingredients:
- carrots - 600 g;
- broth from chicken - 1,2 l;
- onion - 100 g;
- garlic - 1 clove;
- zucchini or zucchini - 200 g;
- butter - 50 g;
- coriander - 1 teaspoon;
- black freshly ground pepper - pinch;
- zira - 1 teaspoon;
- cilantro 30 g;
- sea salt.
Preparation
Grind the onions and garlic. In the saucepan, melt the butter and let the vegetables on it for about 3 minutes. Peeled carrots cut into cubes. Zucchini is mine and also crushed. In the mortar, grind zira, freshly ground black pepper, coriander and sea salt. Add the mixture of spices to the vegetables, stir and pass for another 5 minutes. We pour the broth into the vegetables and cook for about 20 minutes. We finish the soup with a blender. Before serving, decorate the soup with a sprig of coriander.