Carrot soup-puree with vegetables
6 servings
55 minutes
Carrot puree soup with vegetables is a delicate and warming dish that embodies the coziness of home cooking. Inspired by healthy eating principles, this soup combines the sweet softness of carrots and parsnips, the light tartness of apple, and the gentle spice of leek. The vegetables, sautéed in fragrant olive oil beforehand, acquire a rich flavor that unfolds during cooking. After blending, the soup becomes velvety, and sweet paprika adds a spicy note. This versatile dish is perfect for family lunches, dinners, and even baby food – natural, light, and nutritious. It is especially delicious served with crispy toast spread with butter that complements its soft texture and makes the meal truly cozy.
1
Chop the carrot, parsnip, and potato.
- Carrot: 6 pieces
- Parsnip: 1 piece
- Potato: 1 piece
2
Trim, wash and finely chop the leek (white part), peel and finely chop the onion, and core and chop the apple. Peel and crush the garlic.
- Leek: 1 piece
- Onion: 1 head
- Apple: 1 piece
- Garlic: 2 cloves
3
Place the vegetables and apple in a large pan with garlic and plenty of oil, and mix everything. Season to taste (minimally if preparing for small children).
- Apple: 1 piece
- Garlic: 2 cloves
- Olive oil: 30 ml
- Sweet paprika: to taste
4
Cook over medium heat for 10 minutes, stirring occasionally, or until the vegetables start to soften.
5
Pour 2 liters of water into the pan, bring to a boil, then reduce the heat.
- Olive oil: 30 ml
6
Cook for 30 minutes until all the vegetables are soft.
7
Blend until smooth, then sprinkle with sweet paprika.
- Sweet paprika: to taste
- Salt: to taste
8
Very tasty with toast spread with butter.
