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Carrot soup mashed vegetable

Carrot soup puree (vegetarian, meatless)

A bright, sunny soup packed with vitamins and minerals. Carrots are one of the most nutritious vegetables, yet not everyone enjoys them cooked. In a vivid, fragrant pureed soup, carrots take on a whole new flavor. Kids and grown-ups alike will love this one.

Maria

Recipe author

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Composition / ingredients

Servings:

Broth (Use vegetable broth if it matters to you — for example, if you're fasting or vegetarian)

1.2

Carrots

600

Potatoes

400

Garlic

Onion

Celery stalk

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 22 % 2 g

Carbohydrates 56 % 5 g

44 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Prepare the ingredients. To make this carrot soup, you'll need: 1.2 liters of broth; 600 g of carrots; 400 g of potatoes; 2 cloves of garlic; 1 onion; 1 stalk of celery; ground black pepper and salt to taste.
Step 2:

Peel the carrots and potatoes and cut them into small cubes. Slice the celery.
Step 3:

Cut the onion into small cubes.
Step 4:

Peel and finely chop the garlic.
Step 5:

Heat the vegetable oil in a heavy-bottomed pot and add the garlic and onion. Sauté, stirring, for about 2 minutes.
Step 6:

Add the carrots, celery, and potatoes to the onion. Cook over medium heat, stirring, for about 10 minutes.
Step 7:

Pour the broth into the pot. Add salt and pepper. Stir. Bring the soup to a boil and cook over medium heat for about 25 minutes, until the vegetables are tender. Use vegetable broth if it matters to you — for example, if you're fasting or vegetarian.
Step 8:

Take the soup off the heat and blend it with an immersion blender until smooth.
Step 9:

Return the soup to the heat and bring it back to a boil.
Step 10:

Take the soup off the heat, cover, and let it stand for 10 minutes. Enjoy!

I'm one of those people who can't stand cooked carrots. Not at all. When my mom made her soups, she always added lots of carrots and onions, and the whole lunch turned into a painful hunt to fish out those two ingredients — it dragged on for nearly an hour. Over time I learned to make soups so that even the carrots in them taste good. And pureed soups, it seems to me, make any vegetable tasty and appealing. Before this I mostly made similar soups with pumpkin (which I can eat even raw) or mushrooms. But this was my first time making one with carrots. I really liked this soup. Even the onion I dislike isn't noticeable in it. Depending on how much broth you use, the soup can be thicker or thinner. Mine came out medium-thick. If you like, you can stir in a little heavy cream at the end — that gives the soup a delicate, creamy flavor. You can also add a little grated or minced fresh ginger when you sauté the onion.