Contacts
the main/ Secrets

Carrot puree soup. Carrot puree soup: cooking features and best recipes Lean cream carrot potato soup

Hello dear readers. Carrot puree soup with cream was initially positioned as a dietary dish. But if you work a little on the method of preparation, and also add a number of spices to it, then you can invent an exquisite first course with a fragrant aroma and amazing taste from the fresh, orange mass. It has nothing to do with its dietary competitors. Unless, the consistency of carrot puree soup will give out a certain affinity with this category of first courses.

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

Carrot puree 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 rarely do pre-preparation of products. Only when the time is wagon. And so I do everything on the go. While one is being stewed, boiled, fried, I am engaged in another, at the same time controlling the course 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. With others, I would quickly peel potatoes and wash dishes, and with those who remained, I would capture the process of preparing a recipe in a photo. But, alas - we are not Thunderstorms.

So, I'm telling you how to quickly make an awesomely delicious puree soup from ordinary carrots and potatoes, if you have only two hands at your disposal.

Recipe with photo


How to make mashed potatoes


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

Delicious, healthy and bright carrot soup will cheer you up and give you a boost of energy for the whole day. 8 recipes - for you!

  • 0.8 l of water
  • 2-3 pcs (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
  • a pinch of hot pepper (on the tip of a knife)
  • 1 tsp dry greens of shambhala or dill
  • 1 tsp grated ginger root
  • 1 tsp salt
  • 1-2 tbsp. tablespoons of lemon juice (to taste) or 50-75 ml of cream
  • cilantro or celery (to taste)

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

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

Put chopped potatoes in a saucepan with boiling water.

Crush coriander seeds in a mortar to reveal the aroma. Then put them in a heated frying pan with oil and fry over low heat. (If coriander is ground, add it at the end of cooking along with dry herbs.) When the seeds are slightly darker, add grated ginger root and sliced ​​carrots to the pan.

Saute the carrots over medium heat, stirring occasionally.

In a saucepan where potatoes are already being cooked, transfer the contents of the pan and cook until vegetables are ready.

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

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

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

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

For a more delicate flavor, add cream instead of lemon juice to the soup.

Recipe 2: Chicken Carrot Puree Soup

The soup has a very delicate velvety consistency and a light sweetish taste.

  • 400 g carrots
  • 200 g onions
  • 1 chicken thigh
  • 1 processed cheese
  • 1 tbsp. l. vegetable oil
  • 1 tbsp. l. butter
  • salt pepper
  • oregano, thyme (optional)

Pour 800 ml of water over the chicken thigh and bring to a boil. Immediately after boiling, I change the water, so the broth becomes less fatty and less saturated in taste, I like it more. But this is optional, of course.

You can use any other chicken part you have in place of the chicken thigh.

In a frying pan, 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 chicken pot, cook for about 25-30 minutes, or until the carrots and meat are completely tender.

Season with salt, pepper, add spices (I used a small pinch of dried oregano and thyme).
Add the processed 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 soup into a plate, add chicken. It is necessary to add chicken, it is much tastier with it, it perfectly sets off the taste. I also tried with cream, they usually also perfectly set off puree soups, 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 an excellent non-trivial taste!

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

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

Cut the vegetables as you like, but it is better to cut them not very coarsely so that they cook faster. Cut the potatoes into small pieces, carrots into cubes or segments.

Cut the onions into small cubes. Fresh ginger is used in the recipe, it gives the carrot soup a pleasant aroma and light spiciness. If you don't like ginger or don't like it, add garlic - it will also turn out fragrant and tasty.

As a last resort, when there is neither one nor the other, you can put a small amount of ground spices in the soup.

Pour potato pieces 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 vegetable oil (take any that is). Let's send chopped onions and ginger (or garlic) to it. Stir, but we will not fry, just heat and soften the onion.

Add chopped carrots to the onion and ginger. Stirring, simmer in oil for a few minutes, until the carrots have absorbed all the oil and become soft.

Transfer the stewed carrots and onions, along with the oil, into a saucepan to the finished potatoes. Season the soup with spices (if you didn't add ginger). Continue cooking over very low heat until all vegetables are soft. Landmark - potatoes. As soon as the pieces soften, turn off the heat, leave the soup for 5-10 minutes so that it cools down a little.

Transfer the boiled 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 with vegetable broth to the desired consistency.

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

Bring the carrot puree soup to a boil, stirring occasionally, cook for two to three minutes. Turn it off, let it brew a little. Pour hot soup into bowls and serve with croutons, herbs, croutons. It will be very tasty if you dry the bread and rub it with garlic - spicy and aromatic.

If you want the taste of the 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. Bon Appetit!

Recipe 4: creamy carrot soup

Delicate 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 onion
  • 3 cups meat or vegetable broth
  • salt, curry, ginger

Chop the onion and sauté in butter until soft and transparent

Peel and dice the carrots.

Peel and dice the potatoes.

Cook carrots and potatoes in broth until tender, until tender, about 20 minutes. Add the onion to the saucepan. Salt, add seasonings.

Remove from heat and let cool slightly. Grind the potatoes and carrots with a blender until smooth.

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

Serve the creamy carrot soup hot. Bon Appetit!

Recipe 5: chicken carrot puree soup with cheese

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

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

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

Finely chop the onion and pour it into a frying pan with heated oil. Fry the onions until soft, stirring occasionally.

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

Put the contents of the pan in a saucepan with a thigh and cook from the moment of boiling for about 20-30 minutes. The meat and carrots should be tender. At this point, add salt to the pot.

After the expiration of time, we take out the thigh. Add spices (oregano and thyme), ground pepper and processed cheese, cut into small pieces, to the saucepan. Cook the soup until the cheese is completely dissolved.

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

Pour the carrot puree soup into plates, add the chopped meat. Bon Appetit!

Recipe 6, step by step: Japanese carrot puree soup

  • chicken broth - 1 l
  • sunflower oil - 1 tablespoon
  • oregano dry - 1 pinch
  • fresh parsley - 4 sprigs
  • processed cheese - 100 gr
  • onions - 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

A bright, aromatic, healthy and so 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)
  • Carrots - 800 g
  • Garlic - 2 teeth
  • Leeks - 1 pc.
  • Black pepper - to taste (ground)
  • Sweet paprika - 0.25 tsp
  • Vegetable oil - 2 tablespoons
  • Turmeric - 0.25 tsp
  • Coriander - 0.25 tsp
  • Salt to taste
  • Olive oil - 1 tablespoon
  • Water - 1.5 l (in broth)
  • Carrots - 1 pc. (into broth)
  • Bulb onions - 1 pc. (into broth)
  • Leeks - 1 pc. (into broth)
  • Celery stalk - 2 pcs. (into broth)
  • Garlic - 2 teeth (into broth)
  • Bay leaf - 2 pcs. (into broth)
  • Allspice - 5 pcs. (into broth)
  • Greens - optional (for serving)

It is imperative to soak the chickpeas in a large amount of water - this way it will cook faster. I fill it with 3-4 glasses (200 ml) of water and leave it overnight (maybe less, 6-7 hours). During this time, 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 garlic cloves, celery stalks and do not forget to add bay leaves and 5 to 10 allspice peas.

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, vegetables are no longer useful, since they no longer have any taste and aroma (they can be thrown away).

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

Put the vegetable cubes 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 and pepper.

Pour in strained broth.

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

Puree the soup with a blender until smooth.

Fry the chickpeas in a frying pan with olive oil until crisp for 10-15 minutes. For piquancy, you can season with more spices and lightly salt.

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

Recipe 8: diet carrot soup with yogurt

  • carrots - 6 pieces
  • onion - 1 piece
  • yogurt - 1 jar
  • garlic -2 cloves
  • fresh herbs to taste
  • water - 500 ml
  • soy sauce - 3 tablespoons
  • 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 is fried, we will cut the already peeled and washed carrots into half rings.

Once the onion is golden, we will need to add the carrots to it. Fry all this over 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 smooth. 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 onions to it.

Mix the resulting "substance" with yogurt. The filling is now ready!

Serving this dietary dish for serving, you need to season it with dressing and decorate with herbs, and if you wish, you can even add a little olive oil.

suitable for vegans
contains onion
contains garlic

And the orange mood will not leave us anymore! At least in the coming days. For the baton of maintaining the color scheme is taken by a lean soup of mashed potatoes and carrots. Well, yes, orange again.

I cooked this soup only once, but I’m ready to call him a friend and, in general, “my own on the board”. And because it is one hundred percent in line with the party's policy to my idea of ​​a good soup: economical, easy to prepare, tasty, nutritious, does not increase weight, orange again ... in the sense, beautiful, I wanted to say - beautiful :)) So don't walk by, take a closer look at my new carrot and potato buddy ...

For mashed potato soup, we 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 and pepper to taste.

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

Now, in the very saucepan where we decided to cook the soup, we heat the olive oil. Throw the onion into it along with the garlic and fry for five minutes, stirring occasionally.

Add potatoes, carrots and celery to the same saucepan and fry all the vegetables for another five minutes. If there is not enough oil, you can splash a couple of spoons of vegetable broth into a saucepan.

Time to pour the broth into a pot with potatoes and other vegetables and cook. We will cook the soup over low heat under a 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 mashed potatoes.

The end. Our orange soup is ready! To make it really good, you can fry croutons with it, and those who do not fast can generally eat such a puree soup with sour cream or cheese. Yum!

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

P.S. Who, instead of lean mashed potato soup, wants a large portion of sushi, do not deny yourself the pleasure and order sushi rolls from Sushi Anime. The entire assortment of your favorite Japanese cuisine exclusively from fresh products to your table!

Puree soup is a very popular first course in Europe. Here they began to cook it several centuries ago, turning boiled vegetables, fruits, mushrooms and even meat into a tender mashed potatoes. At first, these products were passed through a sieve, but with the invention of the blender, everything became much easier, and the popularity of such soups increased incredibly.
The famous Italian puree soup made from carrots is widespread in our country as well. This is largely due to the ease and simplicity of preparation, as well as the available set of ingredients. Carrot puree soup is based on carrots, onions and potatoes, some housewives also add processed cheese, celery root, cream and milk, fennel and ginger, orange, cinnamon and many other products.

Carrot and potato puree soup

The dish turns out to be very tasty and nutritious. Perfect for cooking on frosty winter days, it is an ideal first course option for children and the elderly. Thanks to its bright color, carrot and potato puree soup gives a good mood. It is also a great option for those who observe church fasts.

Easy

Ingredients

  • water - 2.5 l;
  • potatoes (medium) - 4 pcs.;
  • carrots (large) - 2 pcs.;
  • onions - 2 pcs.;
  • salt - 3/4 tsp;
  • pepper - on the tip of a spoon;
  • fresh parsley to your liking.

Preparation

First, put a pot of water on the fire.
Peel the potatoes and cut them into small cubes.


Cut the carrots into circles, and then divide each of them into 4 more parts.


Salt and pepper the boiled water, send carrots and potatoes into it.
Cut the onions into 8 pieces and add to the soup as well.


Cook the soup until all ingredients are tender.
Then let the soup cool slightly and puree it with a high speed blender.


Soup-puree with vegetables is ready, pour it into the bowls, sprinkle with chopped herbs if desired and serve.


Carrot puree soup with cheese

Another version of the soup, which, probably, even a child can cook, everything is so easy to do. Processed cheese gives this delicious puree soup a special tenderness.

Ingredients:

  • olive oil - 1 tbsp l .;
  • bulb onion - 1 pc .;
  • carrots - 3 pcs.;
  • water - 1 l;
  • processed cheese - 1 package (100 g);
  • thyme - 1/2 tsp;
  • ground black pepper and salt - to your taste;
  • parsley and dill - 1/2 small bunch each.

Cooking method:

  1. Cut the peeled and washed onion (it can be quite large cubes) and fry in a skillet with olive oil until golden brown.
  2. Put the carrots cut into circles in a skillet with onions and simmer until semi-soft.
  3. Pour water into a saucepan, set on fire and let it boil (instead of water, you can use vegetable or meat broth).
  4. As soon as the water boils, put the finely chopped processed cheese into it, stir until it is completely dissolved. Now transfer the contents of the pan to a saucepan, add salt, pepper and thyme, cook until the carrots are tender (it will take about 15-20 minutes).
  5. Puree the finished soup with a blender and serve, pouring into bowls and sprinkle with chopped herbs on top.

Recipe for creamy carrot soup with cream

Creamy carrot soup with cream is a very tasty and attractive dish. This soup is certainly on the menu of the most expensive French restaurants. Give your family a little piece of France, make this soup, it is very easy to make. And be sure to add fennel, it sets off the carrot taste and gives the finished dish a special sophistication and sophistication. Although cream is used for cooking, the dish still turns out to be very light and well suited to all supporters of a proper and healthy diet.

Ingredients:

  • carrots - 650-700 g;
  • onion - 1 pc .;
  • garlic cloves - 4-5 pcs.;
  • fennel - 50-60 g;
  • olive oil - 30-40 ml;
  • chicken broth - 0.5 l;
  • fat cream - 200 ml;
  • salt - 1/2 tsp.

Cooking method:

  1. Peel and wash the carrots, cut into 3-4 pieces, put in a saucepan and fill with water so that it completely covers the carrot. Put on low heat and cook, covered, until the carrots are soft.
  2. Chop the peeled and washed onions, fennel and garlic (coarsely possible). Fry them in a skillet with heated olive oil until soft.
  3. When the carrots are ready, transfer the contents of the pan to the pan and use a blender to puree everything together until smooth so that no lumps and pieces remain.
  4. Heat the chicken broth and pour it into the carrot puree, add the cream and salt as well, mix everything well. Now bring this mass to a boil and turn off the heat immediately.
  5. The incomparable carrot cream soup is ready.

Carrot puree soup with ginger

This soup is especially suitable at that time of the year when it is cloudy, cold outside the window, it is pouring rain and you don't want to leave the house anywhere. Its wonderful orange color will cheer you up, and its ginger taste will warm you up. Let's say right away that ginger is still an amateur product, so if you don't respect it very much, then put in the soup less than indicated in the recipe.

Ingredients:

  • carrots - 800-900 g;
  • onions - 2 pcs.;
  • garlic cloves - 4 pcs.;
  • ginger - 2 tbsp. l .;
  • vegetable oil - 4-5 tbsp. l .;
  • butter - 40-50 g;
  • meat broth (preferably chicken) - 1.5 l;
  • milk (fat content 2.5-3.2%) - 1 glass;
  • ground black pepper and salt - to your taste.

Cooking method:

  1. Prepare all vegetables - peel and wash. Chop the onion and carrots into arbitrary pieces, as you will still be chopping with a blender later.
  2. Chop the garlic finely or pass through a garlic press.
  3. You can use dried ginger or grate the ginger root.
  4. Heat vegetable oil and butter in a frying pan, add onion and fry for a couple of minutes. Then add the carrots and fry for about 5 minutes. Now transfer the ginger and garlic to the vegetables, stir and fry for 7-8 minutes.
  5. Pour the broth into a saucepan, transfer the contents of the pan to the same place and cook over low heat for 30 minutes, until the carrots are completely soft.
  6. Puree the contents of the pan with a blender, add salt and pepper to your taste, pour in the milk, stir and let the soup boil again. Boil for a couple of minutes and the carrot-ginger cream soup is ready, you can invite everyone to the table.

Useful Tips

  • Serve puree carrot soups with a fresh baguette, croutons, or small croutons.
  • Adjust the thickness of the first course at your discretion by adding more or less broth (water).
  • Traditionally, cream soup is served hot, a spoonful of good thick sour cream or cream is placed and sprinkled with finely chopped fresh herbs and chopped nuts.
  • At your discretion, you can add other vegetables to such soups, for example, bell peppers, tomatoes, zucchini, broccoli, cauliflower, beans, lentils, mushrooms.

Carrots are the leader in carotene content, with the help of which vitamin A is produced in the body. Raw carrots strengthen the gums. Its juice is used in the treatment of vitamin deficiency.

Daily consumption of 100 grams of a vegetable normalizes vision, improves the condition of the skin, hair, and strengthens the immune system. Do not get carried away with excessive consumption of carrots, the norm for an adult is up to two pieces a day.

Dishes from boiled carrots are used on diets, in a lean and vegetarian menu. Mashed soups made from stewed carrots with the addition of vegetable oil, cream or sour cream are useful.

Carrot puree 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.

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 tablespoons;
  • parsley greens - 1 bunch.

Preparation:

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

Potato and carrot cream soup with croutons

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

Ingredients:

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

Preparation:

  1. Wash, peel and cut all vegetables into small pieces or cubes.
  2. Melt the butter in a deep saucepan, sauté the onions until transparent. Add carrots, potatoes, celery to the onion, simmer in your own juice, then put the tomatoes.
  3. Sprinkle with chopped cilantro on top - leave 2-3 sprigs to decorate the dish, add water or any broth to coat the vegetables. Simmer over low heat for 30-40 minutes, until potatoes and carrots are tender. Sprinkle with ground ginger at the end.
  4. Prepare the garlic croutons: cut the loaf into cubes, place on a baking sheet, drizzle with olive oil, sprinkle with ground dried garlic. Brown the croutons in the oven, stirring.
  5. Cool the soup and grind with a blender, then rub through a medium mesh sieve and put on fire again. Bring to a boil, add salt and pepper to taste.
  6. Pour the cream soup into deep bowls, garnish with cilantro leaves. Serve the baked croutons 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 tomato sauce.

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