Soup puree from potatoes and carrots recipe. Carrot puree soup: cooking features and best recipes

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Carrots are the leader in the content of carotene, with the help of which vitamin A is produced in the body. raw carrot strengthens the gums. Its juice is used in the treatment of beriberi.

Daily consumption of 100 grams of vegetable normalizes vision, improves the condition of the skin, hair, strengthens the immune system. Don't get carried away overuse carrots, the norm for an adult is up to two pieces per day.

Dishes from boiled carrots are used on diets, in lean and vegetarian menus. Useful pureed soups of stewed carrots with the addition of vegetable oil, cream or sour cream.

Carrot Soup with Ginger

Ginger is useful for the normal functioning of the stomach, it has a unique effect on the body: in the heat - refreshes, in cold weather - warms.

The cooking time is 45 minutes.

Ingredients:

• raw carrots - 3-4 pcs;
• ginger root - 100 gr;
• cream cheese - 3-4 tbsp;
• celery stalk - 4-5 pcs;
• onion - 1 pc;
• Bulgarian red pepper - 1 pc;
• olive oil - 50 gr;
• garlic - 2 cloves;
• dry mixture of peppers - 0.5 tsp;
• soy sauce- 1-2 tbsp;
• parsley - 1 bunch.

Cooking:

1. Heat the olive oil in a saucepan and add the garlic cloves.
2. Cut onion, carrot, pepper into large slices and fry with garlic.
3. Add chopped celery stalks and diced ginger root to vegetables, sauté for 5 minutes, stirring occasionally. Fill with water or broth, lay the chopped half of the parsley bunch and simmer until the carrots are ready.
4. Put into the broth cream cheese, let it melt, pour in the soy sauce, bring to a boil and remove from heat.
5. Cooled down vegetable mix chop with a blender, sprinkle with a mixture of peppers, boil again and serve.
6. Put a spoonful of sour cream into each bowl of puree soup and sprinkle with chopped parsley.

Potato-carrot cream soup with croutons

It is not necessary to use the oven to fry crackers, cook them in a pan, sprinkled with vegetable oil. Instead of garlic, use spices to taste.

Ingredients:

• potatoes - 4 pcs;
• carrots - 4 pcs;
• onion - 1-2 pcs;
• celery root - 200 gr;
• fresh tomatoes - 3-4 pcs;
• butter - 50-70 gr;
• cilantro greens - 0.5 bunch;
• dried ground ginger - 2 tsp;
• wheat loaf - 0.5 pcs;
• ground dried garlic - 1-2 tsp;
• olive oil - 2 tsp;
• salt and ground black pepper - to taste.

Cooking:

1. Wash all vegetables, peel and cut into cubes or cubes.
2. Melt the butter in a deep saucepan, sauté the onion until translucent. Add carrots, potatoes, celery to the onion, simmer in own juice, after lay the tomatoes.
3. Sprinkle chopped cilantro on top - leave 2-3 sprigs to garnish the dish, add water or any broth to cover the vegetables. Simmer over low heat for 30-40 minutes until the potatoes and carrots are soft. At the end, sprinkle with ground ginger.
4. cook garlic croutons: cut the loaf into cubes, place on a baking sheet, sprinkle olive oil, sprinkle with ground dried garlic. Brown the crackers in the oven, stirring.
5. Cool the soup and chop with a blender, then rub through a sieve with medium cells and put on fire again. Bring to a boil, add salt and pepper to taste.
6. Pour cream soup into deep bowls, garnish with cilantro leaves. Serve the baked crackers on a separate plate.

Carrot soup with cream, beans and smoked meats

Choose beans for the dish according to your taste: white or red, in spicy or in tomato sauce.

If you are a fan of pureed soups, then at the end of cooking, grind all the ingredients with a blender, boil the resulting puree after 2 minutes.

Carrots are a very healthy and tasty product. Now we will tell you how to cook carrot soup puree.

Creamy Carrot Soup

Ingredients:

• large carrots - 3 pcs.;
• onion - 1 pc.;
• potatoes - 2 pcs.;
• broth - 750 g;
• cream - 200 ml;
• salt, dry ginger, curry;
• butter - 1 tbsp. a spoon.

Cooking

On the butter fry chopped onion. Cut carrots and potatoes into medium-sized slices. Boil vegetables in broth until tender. Then add the fried onions, salt and spices. Now turn off the fire and let the soup cool down a bit. Grind potatoes and carrots to a puree state. Pour in and bring almost to a boil, then immediately turn off.

Carrot and Potato Soup

Ingredients:

• carrots - 4 pcs.;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• broth - 500 ml;
• butter - 50 g;
• salt, parsley - to taste.

Cooking

We chop the carrots into strips, cut the onion into cubes and pass the vegetables in butter. When the carrots are soft, add them, add chopped parsley and potatoes, cut into cubes. Add water and cook vegetables until soft. Then we turn them into puree by grinding through a sieve or using a blender, pour in the broth and let the soup boil.

Carrot puree soup with rice

Ingredients:

• rice - 150 g;
• carrots - 600 g;
• butter 82.5% fat - 70 g;
• milk - 500 ml;
• yolks - 2 pcs.;
• water - 200 ml;
• salt.

Cooking

We cut the carrots into circles. Melt the butter in a saucepan, put the chopped carrots and simmer for 20 minutes under the lid. After that, pour in water and after it boils, pour in rice, pour in milk (400 ml) and let it boil again. Cook the soup over low heat for 20 minutes, and then puree with a blender. Beat the yolks with the remaining milk, add salt and pour the resulting mass into the soup. We let it boil, and then immediately turn it off.

Mango Carrot Soup Recipe

Ingredients:

• large carrots - 1 pc.;
• mango - half;
• vegetable oil - 10 ml;
• butter - 1 teaspoon;
• potatoes - 1 pc.;
• onion - 1 pc.;
• chicken bouillon- 400 ml;
• red tabasco sauce, ginger, cinnamon, lemon jam, salt - to taste;
• croutons and pine nuts for serving.

Cooking

Peel the vegetables and cut into cubes. On the vegetable oil first of all, fry the onion until golden brown, then spread the potatoes, when it is fried, add the carrots and then the mango. Let the vegetables brown slightly. Add lemon jam, cinnamon, ginger, red Tabasco sauce to taste and pour in the chicken broth.

Reduce the heat and cook the soup for about 20 minutes. Then turn off the fire, beat the soup with a blender and add the butter. When serving, add a little croutons and pine nuts to each serving of soup - these additions will give this dish special piquancy.

Spiced Carrot Soup

Ingredients:

Cooking

Chop onion and garlic. In a saucepan, melt and sauté the vegetables on it for about 3 minutes. Peeled carrots cut into cubes. Wash the zucchini and also chop. In a mortar, grind cumin, freshly ground black pepper, coriander and sea ​​salt. Add the mixture of spices to the vegetables, mix and sauté for another 5 minutes. Pour the broth into the vegetables and cook for 20 minutes. Ready soup puree with a blender. Before serving, decorate the soup with a sprig of cilantro.

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 pieces (200-250 g) carrots
• 2-3 pcs (200 g) potatoes
• 2 tbsp. tablespoons of vegetable oil
• 1 tsp coriander seeds (or 0.5 tsp ground)
• 1/3 tsp turmeric
• pinch hot pepper(on the tip of a knife)
• 1 tsp dry greens of shamballa or dill
• 1 tsp grated ginger root
• 1 teaspoon salt
• 1-2 tbsp. spoons of lemon juice (to taste) or 50-75 ml of cream
• cilantro or celery greens (to taste)

Put a pot of water on the fire. Peel vegetables, prepare spices.

Cut potatoes and carrots into medium-sized pieces (1.5-2 cm), which would be convenient to grind later in mashed potatoes.

Place chopped potatoes in a pot of boiling water.

Crush the coriander seeds in a mortar to release the aroma. Then put them in a heated pan with oil and fry over low heat. (If coriander is ground, it should be added at the end of cooking along with dry herbs.) When the seeds darken a little, add grated ginger root and sliced ​​\u200b\u200bcarrots to the pan.

Saute carrots over medium heat, stirring occasionally.

Transfer the contents of the pan to the pot where the potatoes are already boiled and cook until the vegetables are ready.

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

If there is no blender, pieces of potatoes and carrots can be crushed manually with a potato masher (masher) and, gradually adding broth to the puree, beat the mass with a whisk until a more uniform puree-like consistency is obtained.

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

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

For more delicate taste Add cream to the soup instead of lemon juice.

Recipe 2: Chicken Carrot Soup

The soup has a very delicate velvety texture and a light sweet taste.

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

Chicken thigh pour 800 ml of water, bring to a boil. Immediately after boiling, I change the water, so the broth becomes less greasy and not so saturated in taste, I like it better this way. But this is optional, of course.

Instead of chicken thigh You can use any other part of the chicken that you have.

In a skillet, melt 1 tbsp. l. vegetable and butter. Put finely chopped onion, 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, 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 melted 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, add the chicken. Be sure to add chicken, it is much tastier with it, it sets off the taste great. I tried it with cream, they usually also set off mashed soups perfectly, but no, it was chicken that was perfect with this soup.

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

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

Recipe 3: diet carrot soup (with photo step by step)

• water or vegetable broth - 1 liter;
• bright carrots - 3 pcs. (medium size);
• potatoes - 2 pcs;
• onion - 1 pc;
• 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 the heating of the broth or water, we begin to clean and cut the vegetables. Since we will be mashing all the vegetables, the beauty of cutting in this recipe does not matter.

Cut vegetables as you like, 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 fragrant and tasty.

In extreme cases, when there is neither one nor the other, you can put in soup ground spices in not in large numbers.

Pour the pieces of potatoes into the boiled broth (water). Let it cook until tender with a quiet boil under the lid, and we will take care of the rest of the vegetables.

Let's heat up the vegetable oil (take whatever you have). We will send chopped onion and ginger (or garlic) into it. Stir, but we will not fry, just warm and soften the onion.

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

Let's shift stewed carrots and onion along with oil in a saucepan to the finished potatoes. Season the soup with spices (if you didn’t put ginger). On a very quiet fire, continue to cook until all the vegetables are soft. The target is potatoes. As soon as the pieces soften, turn off the heat, leave the soup for 5-10 minutes to cool slightly.

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

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

Salt to taste. If necessary, add spices, choosing them at your discretion (carrot puree soup is easy to give any flavor and taste).

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

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

Recipe 4: Creamy Carrot Cream Soup

Gentle 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 bulb
• 3 cups beef or vegetable broth
• salt, curry, ginger

Chop the onion and sauté in butter until soft and translucent.

Peel the carrots and cut into cubes.

Peel potatoes and cut into cubes.

Simmer the carrots and potatoes in the broth until just tender, about 20 minutes. Add onion to the pot. Salt, add seasonings.

Remove from heat and let cool slightly. Grind potatoes and carrots with a blender until a puree mass.

Pour cream into a saucepan with mashed potatoes, put on fire and bring to a boil.

Serve carrot cream soup hot. Enjoy your meal!

Recipe 5: Chicken Carrot Soup with Cheese

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

We wash the thigh, fill it with water, bring to a boil, reduce the heat and cook the broth.

Pour vegetable oil into a frying pan, add butter to it, melt over a fire.

Finely chop the onion and pour into a frying pan with hot oil. Saute onion until soft, stirring occasionally.

Add carrots, cut into small pieces, fry for 2-3 minutes, stirring occasionally.

Put the contents of the pan into a pan with a thigh and cook from the moment of boiling for about 20-30 minutes. 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 the spices (oregano and thyme) to the pot. ground pepper and processed cheese OK cut into small pieces. Cook the soup until the cheese is completely melted.

Then we turn the soup into a homogeneous mass using a blender. Carrot soup is ready.

Pour the carrot puree soup into bowls, add the chopped meat. Enjoy your meal!

Recipe 6, step by step: Japanese carrot puree soup

• 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, fragrant, useful and such delicious puree soup can be prepared at any time of the year. Crispy chickpeas not only look beautiful on the plate, but also perfectly complement the soup to taste.

• Chickpeas - 0.5 cups (250 ml)
• Carrot - 800 g
• Garlic - 2 tooth.
• 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 the broth)
• Carrot - 1 pc. (to broth)
• Onion - 1 pc. (to broth)
• Leek - 1 pc. (to broth)
• Stem celery - 2 pcs. (to broth)
• Garlic - 2 tooth. (to broth)
• Bay leaf - 2 pcs. (to broth)
• Allspice - 5 pcs. (to broth)
• Greens - optional (for serving)

Be sure to soak the chickpeas in plenty of water - so it 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, pour clean and cook over low heat for about 1 hour until soft.

Drain the water, 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 do not forget to add a bay leaf and 5 to 10 peas of allspice.

Wash all 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, pour cold water and send to the stove. Boil - 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 and aroma (they can be thrown away).

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

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

Pour in strained broth.

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

Puree the soup with a blender until smooth.

Saute chickpeas in a pan with olive oil until crispy, 10-15 minutes. For piquancy, you can season with spices and lightly salt.

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

Recipe 8: Diet Carrot Soup with Yogurt

• carrots - 6 pcs
• onion - 1 pc.
• 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 a golden crust appears. While the onion will be fried, we will cut the already peeled and washed carrots into half rings.

As soon as the onion becomes golden, we will need to add carrots to it. Fry all this should be on medium heat, at least three minutes. At the same time, 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 with a blender until a homogeneous puree. If it gets too thick, you can dilute it with water.

We filter the resulting puree through a sieve, and then send it to the refrigerator for a couple of hours.

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

The resulting "substance" is mixed with yogurt. Now the filling is ready!

Serving this diet dish to serve, you need to season it with dressing and garnish with herbs, and if you wish, you can even add a little olive oil.

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

Carrot puree soup is very tender, with a sweetish aftertaste. Cream or milk introduced into the soup will add even more subtlety to the soup. In addition to carrots, you can also add boiled rice, potatoes, carrots and other vegetables to the puree soup. And in order to useful material carrots are digested, you can season the carrot puree soup with oil.

Carrot 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 cup of rice, pour 5 cups of water, close, cook for 50 minutes over low heat. Set aside 2 tbsp. boiled rice, wipe the remaining soup through a sieve. Dilute puree soup with hot milk, salt. When serving, season the soup with oil, add boiled rice.

Carrot soup with cheese.

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

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

Carrot Soup with Ginger and Orange Juice

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

Preparation: cut carrots and onions randomly and lightly fry in vegetable oil, add broth and simmer carrots until soft. Put in a blender, add a little broth and bring to a puree state. Put in a saucepan. Squeeze the juice from the oranges, add the remaining broth, season with curry, finely grated ginger, salt, pepper to taste, mix, gently add cream to the soup, mix 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: in a saucepan, pour water and put on the stove. Bring to a boil and throw in the diced cream cheese. Then add the carrots cut in advance into thin strips, reduce the heat and cover the pan with a lid. While the carrots are cooking, let's take care of the pumpkin. We process it, cut it into identical cubes and add to the carrots. When all the contents of the pan become soft and boiled, salt to taste and carefully grind with a blender until a homogeneous creamy mass. Pumpkin and carrot cream soup is ready. Enjoy your meal!

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.

Cooking:

Pour the oil into the pan, put the 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 obtained homogeneous mass. We shift the puree back into the pan, pour in the cream, season with salt and pepper and heat thoroughly.

Carrot-potato puree soup

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

Cooking

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

Carrot puree soup for children

Ingredients: Carrots - 1 pc., Rice - 1 tablespoon, water - 1 cup, milk - ½ cup, butter - 2 teaspoons, sugar syrup- 1 teaspoon, salt

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

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

Carrot soup with celery

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

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

Carrot Curry Soup

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: Sauté the onions in a cauldron or heavy-bottomed saucepan in hot oil, add curry seasoning, salt and pepper until the onions are soft for about 5 minutes. Pour the broth into a saucepan, dilute it with 3 tablespoons of water and bring to a boil. Carrot cut into large pieces 2 cm each and boil the carrots until they become soft (about 20 minutes) All in a blender and grind until a puree state. Return the mashed potatoes 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 whipped, so never overfill the blender. In order for the soup not to “explode” outward, leave the hole in the blender lid open and cover with a kitchen towel, then the steam will come out.

Soup - carrot puree with coconut milk

Ingredients: 400-500 g peeled pumpkin, 400 g carrots, 1 onion, 1 liter vegetable broth, 1-2 tbsp. butter (can be vegetable), 400 ml of coconut milk, 2 cm of 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. Top with fresh herbs.

Enjoy your meal!

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