Cook carrot soup from 20 minutes to 1 hour, depending on the recipe.
Boil carrots in soup for 10-20 minutes.
How to cook quick carrot soup
Products
Carrots – 4 large
Potatoes – 2 large
Onions – 2 heads
Salt, pepper, herbs, bouillon cube – to taste
How to cook carrot soup
1. Fill a saucepan with 2 liters of water, put on fire.
2. Peel and finely chop the vegetables, grate the carrots.
3. Put all the vegetables in a saucepan, salt, pepper, optionally add a bouillon cube, cook for 25 minutes.
4. Grind the soup with a blender, sprinkle with herbs in bowls and serve.
Carrot soup with pumpkin
Products
Pumpkin – 250 grams
Carrots – 400 grams
Processed cheese – 1 piece
Water – 500 milliliters
How to quickly cook carrot cream soup
1. Pour half a liter of water into a saucepan and let it boil.
2. Cut the melted cheese into cubes and throw into the pan.
3. 400 grams of carrots cut into strips, run into the broth and continue to cook over low heat under the lid.
4. Rinse 250 grams of pumpkin, remove the skin, cut into cubes and also put in the broth.
5. After the vegetables are softened, salt and grind everything with a blender to a creamy mass. Ready! Carrot soup can be poured into plates.
Carrot puree soup for children
Products
Large carrots – 2 pieces Boiled
rice – 2 tablespoons
Water – 400 milliliters
Milk – 200 milliliters
Butter – 2 tablespoons
Sugar syrup – 2 teaspoons
Salt – to taste
Carrot Puree Soup for Kids
1. Wash 2 carrots, scrape with a knife to remove the skin and cut into small pieces.
2. Put the carrots in a saucepan and pour 400 milliliters of boiling water over. Then add 2 teaspoons of boiled sugar syrup and 2 tablespoons of melted butter.
3. Stir the carrots, bring to a boil and continue to cook under a closed lid over low heat until it becomes soft.
4. Add 2 tablespoons of rice to the pan and rub it through a sieve along with carrots. Then pour 200 milliliters of boiled milk into the puree and salt. Pour the carrot soup into bowls and add a little butter, if desired.
How to cook lean carrot soup
Products
Carrots – 3 pieces
Apple – 4 pieces
Onion – 1 piece
Vegetable broth – 600 milliliters
Sunflower oil – 1 tablespoon
Salt, ground black pepper – to taste
How to cook lean carrot soup
1. Wash 3 carrots and 4 ripe apples well, peel them. In addition, remove seeds from apples and cut out the core.
2. Chop the carrots into small pieces, and cut the fruit into large pieces.
3. Peel the onion and crumble.
4. Pour a tablespoon of oil into a saucepan and fry the carrots and onions over moderate heat until the onions turn golden.
5. Pour 600 milliliters of broth to the vegetables, start the apples and cook for 15 minutes from the moment of boiling. 6. Sprinkle the soup with salt and pepper, and then grind everything in a blender to a puree state.
7. Warm the cream soup a little over low heat and immediately serve hot to the table.