Carrot Soup

Carrot Soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Carrot Soup

  1. Carrots 3 pieces (large)
  2. Onion 1 piece (large)
  3. Ginger root 1 slice (diameter 2 by 2 centimeters)
  4. Chicken broth (unsalted) 500 milliliters
  5. Dried ground coriander 1/2 teaspoon
  6. Olive oil 2 tablespoons
  7. Salt to taste
  8. Ground black pepper to taste
  • Main Ingredients: Onion, Carrot
  • Serving 4 servings
  • World Cuisine


Knife, Cutting board, Paper kitchen towels, Stove, Deep pan with a thick bottom and a lid (capacity 3 liters), Silicone kitchen spatula, Kitchen towel, Submersible blender, Soup ladle, Deep plate

Cooking carrot soup puree:

Step 1: prepare the ingredients.

Peel the carrots and ginger root. Peel the onion. Rinse thoroughly all vegetables under cold running water and dry with paper kitchen towels to prevent excess moisture.
Then, in turn, put them on a cutting board and grind. The size and shape of the slices do not matter much. At the end of cooking, the soup will be crushed to a puree consistency. Therefore, the mode is as convenient. In my case, these are carrot rings up to 1 centimeter thick, as well as onion and ginger cubes up to 1 centimeter in diameter.
We leave the slices on the cutting board and put on the countertop the rest of the products and spices that will be needed to prepare the carrot soup puree.

Step 2: stew the vegetables.

Now turn on the stove on medium heat and put on it a deep pan with a thick bottom. Pour 2 tablespoons of olive oil into this container. After 1 - 2 minutes, put the chopped onion in the heated oil and simmer it 2 minutes to transparency.
After adding carrots with ginger to the onion. Stew them together until soft. 3 to 4 minutes. While stewing, stir the vegetables periodically with a silicone kitchen spatula to prevent them from burning to the bottom of the pan.

Step 3: cook the carrot soup puree.

When the vegetables soften, pour the unsalted chicken broth into the pan, add ground coriander, salt and black ground pepper to taste. Bring the broth to a boil.
After boiling, cook the soup 6 - 7 minutes. Then, using a kitchen towel, remove the pan from the stove, put it on the countertop and immediately proceed to the next step. Do not turn off the stove!

Step 4: bring the carrot soup puree to full readiness.

Dip a blender in a pan with vegetables. We turn on the kitchen appliance at medium speed and grind all the components of the soup to a homogeneous consistency without lumps, that is, to a state of mashed potatoes.
Put the soup on the stove again. After boiling again, boil it for 3 minutes. Turn off the stove, cover the pan with a lid and insist on the first hot dish 5 - 6 minutes. Then helping yourself with a ladle, pour the soup into deep plates and serve it.

Step 5: serve the carrot soup puree.

Carrot soup puree is served hot. If desired, each portion of this yummy can be seasoned with sour cream, cream or sprinkled with chopped hard cheese, herbs, crackers, fried chickpeas, almonds. It is a pleasure to savor garlic or cheese croutons with this hot dish. Enjoy a healthy and delicious meal!
Enjoy your meal!

Recipe Tips:

- For the preparation of this soup, you can use any meat broth or clean water.

- A set of spices can be supplemented with any other spices that are suitable for preparing the first hot dishes.

- Optionally, to the composition of vegetables, you can add medium cubes of tomato and salad pepper. They must be stewed with all vegetables and then cook the soup as indicated in the recipe.

- Instead of onions, you can use leeks.