Do you like carrots, their bright color and taste? Make a simple carrot cream soup. And to make it more satisfying, replace the water with vegetable or chicken broth, and serve with croutons when serving. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of cream carrot soup
- Video recipe
Carrots are a storehouse of vitamins and minerals. The root vegetable contains a lot of beta-carotene and is an essential product on the menu of people with poor eyesight. A bright and joyful vegetable can be used to prepare a wide variety of dishes. For example, at any time of the year, you can prepare carrot cream soup, which is good for fasting days. In the winter season, it is boiled from old carrots and consumed hot, and on summer days, a young vegetable is used, which turns into a refreshing soup. Moreover, in any case, the soup turns out to be satisfying, it is easily digested, and does not complicate the work of the stomach. It should be noted that the dish is prepared from inexpensive ingredients.
As the season begins now, we will take advantage of the opportunity and benefits. Let's prepare a delicious carrot soup with chicken broth. Although you can make it lean if you cook it in vegetable broth, and if you add a little cream, then the taste will become more intense and the dish will be more filling. In this recipe, I used the remnants of all winter preparations that can be replaced with fresh vegetables. The main thing is that carrots remain the main dominant product. Then the dish will have a brightly saturated carrot-orange hue.
- Caloric content per 100 g - 186 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken wings - 4 pcs.
- Potatoes - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Sweet bell pepper - 1 pc. (fresh, frozen or canned)
- Garlic - 2-3 cloves
- Carrots - 2 pcs.
- Onions - 1 pc.
- Zucchini - 0, 5 pcs. (fresh, frozen or canned)
- Salt - 1 tsp
- Ground black pepper - a pinch
Step by step preparation of carrot cream soup, recipe with photo:
1. Peel potatoes and carrots, wash and cut into pieces of any size. after boiling the soup, the vegetables will still be crushed.
2. Wash the wings, remove the remaining feathers and place in a saucepan. If desired, you can cut them into phalanges. Add the peeled onion and garlic cloves to them.
3. Fill the meat with water, put it on the stove and cook after boiling for 30 minutes.
4. Then add the potatoes and carrots to the pot.
5. Put the bell pepper there. Pre-clean it from seeds with partitions and cut it to any size.
6. Immediately add chopped fresh or canned zucchini to the broth.
7. Next, send the herbs and cook the soup until all the vegetables are done.
8. Strain the soup through a fine sieve, return the broth with wings to the saucepan. And put the vegetable mass in a deep bowl.
9. Use a blender to chop the vegetables until smooth and smooth and return to the soup pot.
10. If there is not enough fluid, add it. Although the amount of water is a matter of taste. If you want the cream soup to turn out to be a liquid consistency, add liquid, if you prefer a denser mass - leave it as it is.
11. Season the soup with salt and ground pepper, boil and simmer for 5-7 minutes. Pour the finished carrot cream soup into bowls, put a wing in each bowl and, if desired, a spoonful of sour cream or cream, as well as crackers.
See also a video recipe on how to make carrot puree soup video recipe.
