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Carrot cream soup
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Carrot cream soup
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Description
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-by-Step Cooking Instructions
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.
Ingredients
Carrots - 300 g
Potatoes - 250 g
Onions - 100 g
Cream 20% fat - 300 g
Sour cream - 100 g
Categories
Cream soup with cream Creamy soups Collection of recipes Cream soup Carrot season Potato season Dinner There are common allergens Just Impressive recipe Sweet soups Soups Vegetable soups First courses
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