Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To prepare carrot soup, we will need: 1.2 liters of broth; 600 g of carrots; 400 g of potatoes; 2 cloves of garlic; 1 onion; 1 stalk of celery; ground black pepper and salt to taste.
Step 2:
Peel carrots, potatoes and cut into small cubes. Cut the celery into slices.
Step 3:
Cut the onion into small cubes.
Step 4:
Peel and finely chop the garlic.
Step 5:
In a saucepan with a thick bottom, heat the vegetable oil, put the garlic and onion. Fry, stirring, for about 2 minutes.
Step 6:
Add carrots, celery and potatoes to the onion. Simmer over medium heat, stirring, for about 10 minutes.
Step 7:
Pour the broth into the pan. Add salt and pepper. Mix it up. Bring the soup to a boil and cook over medium heat for about 25 minutes until the vegetables are ready. Use vegetable broth if it is relevant for you, for example, you are fasting or a vegetarian
Step 8:
Remove the soup from the heat and grind it with a blender to a puree state.
Step 9:
Return the soup to the fire and bring it to a boil again.
Step 10:
Remove the soup from the heat, cover and let stand for 10 minutes. Bon appetit!
I'm one of those people who can't stand boiled carrots. That's quite. When my mother cooked her first dishes, she always added a lot of carrots and onions to them, and the whole lunch for me turned into a painful catching of these two ingredients and stretched for almost an hour.
Over time, I learned to cook the first dishes in such a way that the carrots in them also turn out delicious. Well, mashed soups, it seems to me, will make any vegetable tasty and attractive. However, before that I mostly cooked similar soups based on pumpkin (I can eat it at least raw)or mushrooms. But I cooked carrot for the first time.
I really liked this soup. Even the onion I dislike is not felt in it.
Depending on the amount of broth, the soup may be more or less thick. My soup turned out to be medium thick.
If desired, at the end you can pour a little heavy cream into the soup - then the soup will get a delicate creamy taste.
If desired, at the stage of frying onions, you can add a little grated or chopped ginger root to the soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
- Celery stalk - 12 kcal/100g
