Potato and carrot puree soup. Potato and carrot soup with cream Carrot soup with cream, beans and smoked meats

29.03.2024 From meat

suitable for vegans
contains onions
contains garlic

And the orange mood will never leave us! At least in the coming days. Because the baton for maintaining the color scheme is taken up by a lean puree soup made from potatoes and carrots. Well, yes, orange again.

I’ve made this soup only once, but I’m already ready to call it a friend and generally “one of my kind.” But because it one hundred percent corresponds to the party policy and my idea of a good soup: economical, easy to prepare, tasty, nutritious, does not add weight, orange again... I mean, beautiful, I wanted to say beautiful :)) So no pass by and take a closer look at my new carrot and potato friend...

For the pureed potato soup we will need:

2 large carrots;
250 grams of potatoes;
2 stalks of celery;
700 ml. vegetable broth;
1 tbsp. olive oil;
1 onion;
2 cloves of garlic;
a pinch of marjoram;
salt, pepper to taste.

To cook our puree soup effortlessly, it is better to prepare all the ingredients in advance: finely chop the onion and garlic, peel and cut the potatoes and carrots into large pieces, cut the celery into crescents.

Now, in the same pan where we decided to cook the soup, heat the olive oil. Add the onion and garlic into it and fry for about five minutes, stirring.

Add potatoes, carrots and celery to the same pan and fry all the vegetables for another five minutes. If there doesn’t seem to be enough oil, you can pour a couple of spoons of vegetable broth into the pan.

Time to pour the broth into the pan with potatoes and other vegetables and cook. We will cook the soup over low heat under the lid for 30-40 minutes.

When the vegetables become soft, add dried marjoram to the future soup, rubbing it with your fingers. And also salt and pepper.

After five minutes, arm yourself with a blender and turn the finished soup into puree.

The end. Our orange soup is ready! To make it really good, you can fry some croutons with it, and those who don’t fast can generally eat this puree soup with sour cream or cheese. Yum!

And after lunch, don’t be surprised if you meet a girl with an orange umbrella, if oranges suddenly become cheaper, if you find a sleeping ginger cat on the roof of your car... Orange attracts orange:) Bon appetit!

P.S. If you want a large portion of sushi instead of lean potato soup, don’t deny yourself the pleasure and order sushi rolls from Sushi Anime. The entire assortment of favorite Japanese dishes exclusively made from fresh ingredients, delivered to your table!

Hello dear readers. Carrot cream soup was initially positioned as a dietary dish. But if you work a little on the cooking method, and also add a number of spices to it, then you can create an exquisite first course from the fresh, orange mass, fragrant with aroma and amazing in taste. It has nothing in common with its dietary competitors. Is it just that the consistency of carrot soup-puree will indicate some kind of relationship with this category of first courses.

How to prepare puree soup to attract the attention of those who are indifferent to such treats? Very simple. At first glance, the carrot recipe I proposed is not much different from the others. But if you read it carefully and pay attention to the step-by-step photos, you will discover a number of nuances that give the soup its individual characteristics. If we talk about features, then you definitely can’t pass by this one.

Carrot cream soup with potatoes and cream

Ingredients:

2 potatoes;
3-5 carrots;
200 ml. cream (fat content at your discretion);
one onion;
50 grams of butter;
½ teaspoon ground ginger;
½ teaspoon turmeric;
1.5 liters of water;
salt.

I very rarely do preliminary preparation of products. Only when it's time for the car. And so I do everything on the go. While one thing is stewing, boiling, frying, I’m doing something else, simultaneously monitoring the progress of the process. Of course, two hands are not enough for this. I envy Gromozeka. I would stir the carrots with one hand so they don’t burn. The others would quickly peel the potatoes and wash the dishes, and the rest would capture the process of preparing the recipe in a photo. But, alas, we are not Gromozeks.

So, I’m telling you how to quickly prepare an amazingly delicious puree soup from ordinary carrots and potatoes, if you only have two hands.

Recipe with photo

How to make puree

The carrot soup recipe is complete. You can set the table. Finely chopped parsley on top of the soup will not only not harm its taste, but will also decorate the first dish. It will also help you take a high-quality final photo by focusing the camera correctly. But these are already professional tricks of a novice photographer. And concluding the story, I suggest you take a look at this delicious page. recipe for pumpkin puree soup and also with step-by-step photos.

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Thanks to their delicate consistency, almost everyone likes pureed soups; even children who do not have a big appetite do not refuse them. Such dishes satisfy hunger well, but are not too high in calories, which makes carrot puree soup, which is based on one of the healthiest vegetables, popular in dietary nutrition. Vegetarians and fasting people will also find a suitable recipe for this dish.

Cooking features

Making creamy carrot soup is not difficult if you know the general principles of making creamy soups and use the recommendations of experienced chefs.

Carrot puree soup is cooked on the basis of carrots, but includes more than just carrots. It can be supplemented with rice, potatoes, celery. Additional shades of taste can be added to the soup with cream, cheese, various spices and seasonings. Some soups are hearty, others are dietary. The choice of recipe may depend on who the soup is being prepared for.
The technology for preparing a number of carrot puree soups involves pre-frying the vegetables: the soup turns out tastier, but contains more calories. In most cases, you can skip frying or replace it by baking vegetables in the oven. When using white roots, which includes celery, it is better not to skip sautéing, otherwise they will darken during cooking and give the soup an unappetizing hue.
Most often, a blender is used to prepare creamy soups, but you can do it without the help of kitchen appliances. In this case, vegetables boiled until soft are rubbed through a sieve.
The soup is brought to the desired thickness using cream or broth. After introducing these components, the soup must be brought to a boil and boiled for 1–2 minutes. Otherwise, it may quickly deteriorate.

Carrot puree soup is best served with wheat bread croutons. You can make them yourself by cutting the loaf into cubes and drying it in the oven. Homemade croutons can be replaced with store-bought ones, but you need to choose croutons with the most neutral taste so that they do not distort the taste of the main dish.

Carrot soup with celery

carrots – 0.5 kg;
celery root – 0.2 kg;
onions – 150 g;
garlic – 2 cloves;
olive oil – 40 ml;
salt, seasonings - to taste.

Cooking method:

Wash and peel the vegetables.
Cut the carrots into slices, add water or broth, place on the stove and cook until soft.
Remove the husk from the onion and cut the vegetable into small pieces.
Peel and cut the celery root into small cubes.
Saute the onions and carrots in vegetable oil for 5 minutes, transfer to the pan where the carrots are cooked.
When all the vegetables are soft, drain them in a colander and return the broth to the pan.
Add garlic, salt and seasonings passed through a press to the broth, stir.
Place the vegetables in a blender bowl, grind until pureed, return to the broth, and stir.
Place the pan over low heat. Stirring, bring the soup to a boil and cook for 2-3 minutes.

Video recipe for the occasion:

When serving, you can add fresh herbs to bowls of soup. Despite the fact that the recipe involves sauteing the products, the dish prepared according to it is considered dietary. It is often chosen by people trying to lose weight. Those who adhere to the principles of vegetarian nutrition will also like this soup.

Carrot soup with potatoes and cream

water or broth (vegetable, chicken) – 1 l;
cream – 0.2 l;
carrots – 0.35 kg;
potatoes – 0.25 kg;
celery root (optional) – 100 g;
butter – 40 g;
onions – 100 g;
salt, spices - to taste.

Cooking method:

Peel the potatoes, cut into small cubes.
Scrub and wash the carrots. Cut it into the same cubes as the potatoes.
Peel the celery root, grate it on a coarse grater or finely chop it.
Remove the peel and cut the onion into small cubes.
Prepare the broth ahead of time if you will be using it. Place on the stove and bring to a boil.
Dip the potatoes into the soup.
When the broth comes back to a boil, add the carrots. Cook for at least 20 minutes until the vegetables are completely softened.
While the vegetables are cooking, melt the butter in a frying pan, add the onion and celery and sauté until soft.
Add the vegetables to the soup and cook everything together for 5 minutes.
Using an immersion blender, blend the soup while pureeing the vegetables.
Add salt, spices, cream.
Bring the soup to a boil, keep on the stove for a minute and pour into bowls.

This version of carrot puree soup can be considered a classic. It goes well with wheat croutons. If desired, you can add chicken breast meat cut into small cubes into the soup.

Carrot soup with rice

carrots – 0.5 kg;
rice cereal – 100 g;
melted butter – 40 ml;
cream – 100–150 ml;
water or vegetable broth - 1.5 l;
salt - to taste.

Cooking method:

Rinse the rice, add water or broth, bring to a boil and cook for 5 minutes.
During this time, peel and cut the carrots into small cubes and add to the rice. Cook for another 20–25 minutes.
Place the rice and carrots in a blender bowl, blend until smooth, and return to the pan.
Add butter and cream.
Bring the soup to a boil and cook for 2 minutes. Remove the pan from the heat.

Carrot soup with cheese

processed cheese – 0.3 kg;
carrots – 0.35 kg;
potatoes – 0.35 kg;
onions – 100 g;
water – 1.5 l;
soy sauce – 40–60 ml;
garlic – 2 cloves;
vegetable oil - as much as needed.

Cooking method:

Coarsely grate the processed cheese or cut into small pieces.
Peel the carrots and grate them.
Finely chop the onion.
Fry the onions and carrots in vegetable oil until golden brown, add a couple of tablespoons of soy sauce, and simmer the vegetables in it for 5 minutes.
Peel the potatoes and cut into small cubes.
Cover the potatoes with water and bring to a boil. Cook until soft.
Drain in a colander, but do not pour out the broth.
Rub potatoes and sautéed vegetables through a sieve or chop using a blender.
Bring the potato broth to a boil. Add cheese to it and cook, stirring until the cheese melts.
Add chopped vegetables and pressed garlic, cook the soup for 5 minutes after boiling. If you find it not salty enough, add another spoonful of soy sauce and boil for a minute.

The soup has an extraordinary taste that will appeal to lovers of Asian cuisine.

Spicy carrot soup with ginger and curry seasoning

carrots – 0.25 kg;
potatoes – 0.2 kg;
onions – 100 g;
water or broth - 0.8 l;
cream – 0.2 l;
butter – 25 g;
dried ginger - a large pinch;
dried curry seasoning - a large pinch;
salt - to taste.

Cooking method:

Peel the carrots and potatoes and cut them into equal-sized cubes.
Peel the onion and finely chop it.
Melt the butter, add the onion and sauté until soft.
Boil the broth, put carrots and potatoes in it, cook for 20 minutes.
Add the sautéed onion and continue cooking for 10 minutes.
Grind the soup using a blender.
Add seasonings, salt and cream.
Cook the soup for 1-2 minutes after it boils.

Seasonings improve metabolism, so the soup will appeal to those who are watching their figure. The dish also helps strengthen the immune system and resist colds. Plus it's really tasty.

Carrot soup puree has a multifaceted taste and delicate consistency. It is liked by adults and children. People on a diet can include it in the menu.

There is hardly anyone in your family who can refuse such a dish! This potato and carrot soup turns out to be warm, cozy, and smells of something rustic and familiar. And despite the fact that it is prepared from familiar products, the taste is special, bright, and memorable.

The soup will delight you with the rich taste of baked potatoes and sweet carrots, as well as a velvety, smooth, unique texture. A little trick will help you prepare an excellent dish from ordinary ingredients, which will enrich the entire dish as a whole. According to this recipe, the puree soup is prepared from pre-baked vegetables, and therefore the taste will be concentrated and deep. Potatoes should be baked in their skins, which will give a slight feeling as if the dish was made from potatoes baked in coals.

Only after the vegetables are ready, they are filled with water, boiled a little and thoroughly chopped using a blender. And in order to emphasize the smoothness of the texture, they also add a little heavy cream to make it creamy.

You can prepare this puree soup in a lean version without adding cream. At the same time, it will keep you full, quickly satisfy your hunger, warm you up and cheer you up!