Carrot cream soup
6 servings
40 minutes
Carrot cream soup is a delicate and warming dish of European cuisine that captivates with its velvety texture and the natural sweetness of carrots. Historically, carrot soup originated as simple village food but has become a true culinary masterpiece with the development of gastronomy. The combination of potatoes, onions, and tomatoes gives the soup a rich, slightly sweet flavor with subtle herbal notes of parsley. Its creamy consistency is achieved by thoroughly blending the ingredients, and adding croutons or toast makes the dish even more appetizing. Carrot cream soup is an ideal choice for a light lunch or dinner that provides a sense of comfort and warmth. It’s a wonderful way to enjoy the taste of natural vegetables while maintaining a balance of healthy eating.
1
Vegetables need to be cleaned. Peel the tomatoes and chop them finely. Cut the potatoes into large pieces, the carrots into slices, and chop the onion finely.
- Tomatoes: 2 pieces
- Potato: 500 g
- Carrot: 500 g
- Onion: 0.5 head
2
Pour 2 liters of water into a large pot, add potatoes, carrots, onions, parsley, and oil, and salt it. Bring to a boil, then reduce the heat and cook for 1 hour until the vegetables are soft. If the water evaporates too quickly, add cold water.
- Potato: 500 g
- Carrot: 500 g
- Onion: 0.5 head
- Parsley: 1 stem
- Sunflower oil: 3 tablespoons
- Salt: to taste
3
Remove the pot from the heat and take out the parsley. Let the soup cool a bit, then blend in portions. Return to a clean pot and reheat. Serve hot - with croutons, crackers, or toast.
- Parsley: 1 stem