Carrot Soup

4 servings

90 minutes

Carrot soup is an elegant blend of simplicity and flavor, originating from European cuisine. Its delicate texture and rich carrot aroma make it an ideal choice for a light lunch or dinner. The base is a fragrant bone broth that adds depth of flavor to the soup. Grated carrots and vegetables provide softness and natural sweetness to the dish. Enriched with milk and egg yolk, the soup gains a velvety consistency, while the addition of greens enhances its freshness. Croutons served with the soup add a pleasant crunch, creating a balance of textures. This soup is a true find for lovers of natural taste and healthy eating.

Energy value per serving

• Calories: 296.9
• Proteins: 13.6g
• Fats: 19.2g
• Carbohydrates: 15.9g

Ingredients

• Meat bones: 200 g
• Vegetables: 250 g
• Carrot: 200 g
• Milk: 0.25 l
• Egg yolk: 1 pc
• Wheat flour: 30 g
• Green: 1 bunch
• Water: 0.5 l
• Salt: to taste

Cooking steps

1. Cook broth from bones.

   Required ingredients:

   • Meat bones: 200 g

2. Wash, peel, rinse, and grate the carrots and vegetables on a coarse grater. Strain the broth and cook the grated vegetables in it.

   Required ingredients:

   • Carrot: 200 g
   • Vegetables: 250 g

3. Thicken the soup with flour dissolved in 1/8 l of milk, bring to a boil. Thoroughly mix the remaining milk with the yolk and 1/8 l of hot soup, pour into the soup, add salt, and add chopped greens.

   Required ingredients:

   • Wheat flour: 30 g
   • Milk: 0.25 l
   • Egg yolk: 1 piece
   • Green: 1 bunch
   • Salt:  to taste

4. Serve with croutons.