Carrot puree soup
3 servings
30 minutes
Carrot puree soup is a delicate and aromatic dish of European cuisine, combining simplicity of preparation with exquisite taste. Its roots trace back to traditional French and Mediterranean recipes where vegetable soups hold a special place. Carrots, the main ingredient, give the soup natural sweetness and rich color, while the addition of milk makes the consistency velvety. Light spices and herbs enhance the mild flavor, turning the dish into an ideal option for a light lunch or dinner. This soup not only warms during cold weather but is also an excellent source of vitamins. The vegetarian version without milk allows those on a plant-based diet to enjoy its flavor. It can be served with crispy croutons or fresh herbs for added aroma.
1
Clean and chop the onion. Peel and dice the carrot.
- Onion: 1 piece
- Carrot: 4 pieces
2
Heat vegetable oil in a pan, sauté the onion while stirring quickly. Add carrot, salt, and simmer covered on low heat until soft. If needed, add a little water.
- Vegetable oil: 1 teaspoon
- Onion: 1 piece
- Carrot: 4 pieces
- Salt: to taste
3
Transfer the mixture to a blender, add milk, and make a soup-puree with the consistency of liquid sour cream (you can reduce the amount of milk if necessary).
- Milk 1%: 200 ml
4
In the fasting/vegetarian version, exclude milk or replace it with soy.
5
Sprinkle with herbs when serving the soup.
- Ground black pepper: to taste