Carrot potato puree milk soup. Carrot cream soup: how to cook if you don’t have enough hands? Step-by-step recipe for making creamy carrot soup

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.

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.

Calories: Not specified
Cooking time: Not indicated

The simplest vegetable puree soup can be made tasty and unusual. Knowing the taste preferences of your eaters, add cream, sour cream to the soup, fry bacon, croutons or croutons, rub them with garlic or season the soup with hot spices. And he will be transformed! Instead of plain vegetable puree, you will serve a bright, aromatic soup with delicious pieces of bacon or toasted bread. Be sure to check this one out too.
To make the creamy potato soup recipe with carrots and onions tastier, the vegetables are pre-fried in oil and seasoned with spices. When they are saturated with oil and absorb the aroma of spices, add water or chicken broth - it's your choice. The cream is poured in a minute before it is ready. After adding cream, the soup just needs to be heated and can be poured into plates. If you replace the cream with coconut milk, you get a lean puree soup, tasty and nutritious, with a delicate, velvety texture.

Ingredients:

- carrots – 1 large;
- potatoes – 4-5 pcs;
- onion – 1 medium onion;
- garlic – 2 cloves;
- ground black pepper, chili pepper – 3 pinches each;
- ground paprika, curry seasoning - 0.5 teaspoon each (or other spices);
- vegetable oil – 3-4 tbsp. spoons;
- cream – 100 ml;
- water or chicken broth – 1 liter;
- salt - to taste;
- croutons, crackers, herbs, dried paprika - for serving.

Recipe with photos step by step:

We'll chop everything in advance so we don't have to be distracted by chopping while the vegetables are frying. Cut the onion coarsely, into half rings or feathers according to the height of the onion. Chop the garlic cloves into small cubes.

Peel the carrots and potatoes, chop them as desired, but not very large. In straws or cubes - whichever is convenient.

Heat the vegetable oil, add the onion first, then add the garlic. Turn the heat to medium and constantly stir the vegetables so that the garlic does not start to burn. It should not be fried until brown; the soup will have an unpleasant taste of burnt vegetables. We do not brown the onion, but only soften it and soak it in oil.

Add carrots, mix with onions and garlic. Reduce the heat to low and simmer the vegetables for five minutes. Don't forget to stir.

Lay out the potatoes, immediately mix them with the vegetables and leave to soak in the oil. After two or three minutes, add spices. You can create your own fragrant bouquet or add those indicated in the recipe.

Over low heat, soften the potatoes a little so that the top layer of pulp becomes transparent and saturated with oil and spices. Be sure to stir, otherwise the potatoes will stick to the bottom and the spices will start to burn.

Pour in heated broth or boiling water. A little about a liter, just enough to cover the vegetable layer by 4-5 cm. Add some salt to taste.

Bring to a boil, cover tightly with a lid and cook over low heat for 15 minutes, until the potatoes and carrots are cooked.

We pour the broth into a separate container; we will need it a little later when we dilute the vegetable puree. Grind the vegetables with an immersion blender into a homogeneous viscous mass.

Add broth in portions, stir, bring to the desired consistency. Return the soup to low heat.

Stirring, bring to a boil. Taste for salt and adjust the taste if necessary. Pour in the cream. Warm up, but do not need to bring the soup to a boil. Turn off and leave to brew for 10 minutes.

To serve the soup, prepare croutons. Cut yesterday's loaf or bread, unsweetened bun into small cubes. Pour into a dry frying pan, dry over medium heat, and lightly brown. You can add spices or after frying, mix hot crackers with grated garlic.

Serve the soup hot, adding a spoonful of cream, herbs and a pinch of sweet paprika or croutons to the plates. Bon appetit!

Author Elena Litvinenko (Sangina)

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!

Ingredients

5 potatoes
3 large carrots
1 onion
4-5 cloves of garlic
25-30 ml vegetable oil
1 tbsp. spoon of heavy (homemade) cream
salt, pepper to taste

Yield of finished product: 1.5 liters

How to make potato-carrot soup

Wash the potatoes thoroughly using a brush and cut them into slices.

Cut the carrots into thick slices (about 5-7 mm thick).

Place carrots and potatoes on a baking sheet. Add the onion, peeled and cut into 4-6 pieces, as well as garlic cloves.

Salt and pepper the vegetables, pour in vegetable oil and stir.

Bake vegetables at 200 degrees for about 40 minutes until soft. By this point they will even begin to brown slightly.

Place the roasted vegetables in a saucepan and add enough water to lightly cover them.

Bring the water to a boil and cook for 10-15 minutes.

Then blend the soup thoroughly using an immersion blender. It should become completely homogeneous.

Cream soup is a very popular first course in Europe. Here they began to prepare it several centuries ago, turning boiled vegetables, fruits, mushrooms and even meat into a tender puree-like mass. At first these products were passed through a sieve, but with the invention of the blender everything became much simpler, and the popularity of such soups increased incredibly.
The famous Italian puree soup, which is made from carrots, is widespread in our country. 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 soup

The dish turns out very tasty and nutritious. Excellent for cooking on frosty winter days, it is an ideal first course for children and the elderly. Carrot and potato puree soup, thanks to its bright color, gives a good mood. This is also an excellent 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 taste.

Preparation

First of all, put a pan 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 boiling water, add carrots and potatoes to it.
Cut the onions into 8 pieces and also add to the soup.

Boil the soup until all ingredients are soft.
Then let the soup cool slightly and puree it using a blender at high speed.

The puree soup with vegetables is ready, pour it into bowls, sprinkle with chopped herbs if desired and serve.

Carrot soup with cheese

Another version of the soup that even a child can probably prepare, it’s so easy to do. Processed cheese gives the delicious creamy soup a special tenderness.

Ingredients:

olive oil – 1 tbsp. l.;
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:

Cut the peeled and washed onion (you can use fairly large cubes) and fry in a frying pan with olive oil until golden brown.
Place the carrots cut into slices into a frying pan with onions and simmer until semi-soft.
Pour water into the pan, set it on fire and let it boil (instead of water, you can use vegetable or meat broth).
As soon as the water boils, add finely chopped processed cheese into it, stir until it is completely dissolved. Now transfer the contents of the frying pan into the pan, add salt, pepper and thyme, cook until the carrots are soft (it will take about 15-20 minutes).
Puree the finished soup using a blender and serve, pouring into plates and sprinkling chopped herbs on top.

Recipe for creamy carrot soup with cream

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

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;
heavy cream – 200 ml;
salt – 1/2 tsp.

Cooking method:

Peel and wash the carrots, cut into 3-4 pieces, place in a saucepan and add water until it completely covers the carrots. Place on low heat and simmer, covered, until the carrots are soft.
Chop the peeled and washed onions, fennel and garlic (can be coarse). Fry them in a frying pan with heated olive oil until soft.
When the carrots are ready, transfer the contents of the frying pan into the pan and, using a blender, puree everything together until smooth so that there are no lumps or pieces left.
Heat the chicken broth and pour it into the carrot puree, also add cream and salt, mix everything well. Now bring this mixture to a boil and immediately turn off the heat.
The incomparable creamy carrot soup is ready.

Carrot soup with ginger

This soup is especially suitable at that time of year when it is cloudy, cold, raining outside and you don’t want to leave the house. Its wonderful orange color will lift your spirits, and its ginger taste will pleasantly warm you up. Let’s say right away that ginger is still an acquired taste, so if you don’t really respect it, then put less in the soup 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:

Prepare all the vegetables - peel and wash them. Cut the onions and carrots into arbitrary pieces, since you will still be chopping them with a blender.
Finely chop the garlic or put it through a garlic press.
You can use dried ginger or grate the ginger root.
Heat vegetable oil and butter in a frying pan, add onion and fry for a couple of minutes. After this, add the carrots and fry for 5 minutes. Now add the ginger and garlic to the vegetables, stir and fry for 7-8 minutes.
Pour the broth into the saucepan, transfer the contents of the pan there and cook over low heat for 30 minutes until the carrots are completely soft.
Puree the contents of the pan with a blender, add salt and pepper to your taste, pour in milk, stir and let the soup boil again. Boil for a couple of minutes and the carrot-ginger puree soup is ready, you can call everyone to the table.

Useful tips

Serve carrot puree soups with a fresh baguette, croutons or small croutons.
Adjust the thickness of the first dish at your discretion by adding more or less broth (water).
Traditionally, cream soup is served hot, with a spoonful of good thick sour cream or cream 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.