Carrot cream soup is an easy-to-make and low-calorie dish. Boiled carrots are easily digestible and contain a huge amount of vitamins and nutrients. This dish is prepared with cream, which gives it a delicate velvety taste. For cooking, choose cream from 10 to 30%. The fat content of cream for such dishes is usually no higher than 30, since fatter cream in a blender can clump into a creamy clot, which will spoil both the appearance and taste of the dish.
Step 1
Cook the vegetables. Pour water into a saucepan and add the chopped vegetables. Bring to a boil and cook for 25 minutes.
Step 2
Puree the boiled vegetables. Drain the water from the pan. Mash the boiled carrots, potatoes and onions with a potato masher or blender.
Step 3
Add the remaining ingredients and finish cooking the soup. Pour milk into the vegetables, add sour cream, salt and pepper. Mix thoroughly and heat for 2-3 minutes over medium heat.
