Carrot Cream Soup, Recipe With Photo

Table of contents:

Carrot Cream Soup, Recipe With Photo
Carrot Cream Soup, Recipe With Photo

Video: Carrot Cream Soup, Recipe With Photo

Video: Carrot Cream Soup, Recipe With Photo
Video: How to Make Deliciously Creamy Carrot Soup 2023, May


Chicken (for broth) - 250 grams;

Carrots - 500 grams;

Bulb onions - 1 pc;

Ginger (root) - 2 cm;

Garlic - 1 clove;

Parsley - 4 branches;

Salt - 0.5 tsp;

Vegetable oil - 20 ml.

  • 114 kcal
  • 1 h. 30 min.
  • 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

This soup has an original, unusual taste. Most likely, it will please even those who do not like boiled carrots - I judge from my own experience. And by the way, this is a great option to feed the young "nehochuha", only having previously excluded ginger and garlic from the ingredients - these tastes are pronounced in the carrot cream soup.

Before we start preparing a delicious soup, put all the ingredients together - these are carrots, chicken, onions, garlic, ginger root, fresh parsley, vegetable oil for frying, and salt. While we are preparing vegetables, we will set the broth to cook. Rinse the chicken parts (we have drumsticks) with cold water, and set to simmer over medium heat. After boiling water, add 0.5 tsp. salt.

We peel and wash fresh carrots and cut each into 4-6 pieces. So it will cook faster.

Peel the onions and garlic. Finely chop the onion, and pass the garlic through a press.

Peel the ginger root and rub on a fine grater. This is easier than it sounds.

Rinse fresh parsley, dry it and chop finely.

The chicken broth is cooked, we wait until it cools down a little, we take out the drumsticks, and filter it through cheesecloth. We use chicken meat at our discretion.

Now put the chicken broth on low heat again, but now add the carrots there.

After 20 minutes of cooking the carrots, pour chopped onion and ginger into a saucepan, mix and continue to cook until the carrots are ready.

Fry chopped parsley and garlic very quickly in a pan in vegetable oil. And quickly, because garlic can burn, almost immediately it begins to acquire a brown tint. 1 minute will be enough.

We check the readiness of the vegetables, pierce them with a toothpick - the carrots should be soft. We puree the entire contents of the saucepan, achieve complete homogeneity of the mass without lumps.

The last stage - parsley with oil and garlic is also punching with a blender. Now we create an appetizing composition - pour our creamy carrot soup into a deep plate, and pour a fragrant and slightly piquant sauce on top. Incredibly tasty, satisfying, and at the same time easy!

Enjoy your meal!

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