Carrot puree soup - incredibly tasty and very healthy: recipe with photos and videos

Carrots are one of the healthiest vegetables grown by humans. This is a storehouse of important vitamins and microelements. The bright orange root vegetable contains beta-carotene, which, when ingested, turns into vitamin A, which is necessary for the prevention of visual impairment, as well as potassium for stable heart function, calcium for bone growth, etc. 100 grams of carrots contain only 32 kcal, so it deservedly should be included in soups for weight loss.

Step-by-step recipe for making creamy carrot soup

This is a classic version of making carrot soup. Thanks to cream, the taste of the dish is rich and delicate in structure. This carrot soup is ideal for anyone who is recommended on a diet.

Step-by-step cooking recipe:

The onion is fried in butter until transparent, then chopped carrots (700 g) and 100 g of celery (root) are added.
The vegetables are sauteed for 7 minutes, after which you need to pour meat broth (0.5 l) into the frying pan.
After 15 minutes, add salt, spices to taste and garlic (4 cloves).
The broth is poured into a separate container, and the vegetables should be pureed in a blender to a smooth paste.
Cream (200 ml) and the broth in which the vegetables were cooked are added to the crushed vegetable mass.
The soup is sent to the stove, brought to a boil and cooked for another 5 minutes.

Carrot puree soup is recommended to be served with homemade croutons. Bon appetit!

Common Variations

Potato and carrot

This recipe is also one of the classics. Take about 800-900 grams of potatoes per 700 grams of carrots. It is cooked in broth with the rest of the vegetables, then also pureed.

This soup is thicker, so you can add a little more broth or water.

With ginger

For 700 grams of carrots you need 3.5 cm of ginger root; when grated you get 1 tablespoon.

Ginger is usually added along with onions and fried in a saucepan or frying pan (see point 1 of the recipe).

If you don’t want to use fresh ginger, dried ground ginger will do, in which case you need 1-2 teaspoons. This ginger soup perfectly warms you up on chilly autumn and winter days.

Watch a useful video on making carrot and ginger puree soup:

From pumpkin

Pumpkin is a product that has no less beneficial properties than carrots, and no less pleasant taste.
You need a lot of pumpkin for soup ; we suggest using the proportions of 400 grams of pumpkin to 200 grams of carrots.

Both orange vegetables cook for the same amount of time - about 20 minutes, so feel free to add them to the broth and bring them to readiness.

Then do the same thing - puree the pumpkin soup with a blender and cook for another 5 minutes with broth and cream.

For children

As mentioned above, carrots are a very healthy vegetable, but children often don’t like them . However, they may well like orange vegetable soup. In addition, it can be given to very young children who cannot chew properly.

Unlike the classic recipe, in the children's version the onions are not fried, no spices are added and less salt is added. Boil all the vegetables together, then drain the broth, puree, add broth and cream and cook for another 5 minutes.

If you want to know more recipes for baby food, go here. And if you decide to lose weight, then dietary puree soup or celery or spinach soup is just for you. The preparation of carrot puree soup for children is shown in the video:

With apples

This option may seem very unusual - apple soup, what's that?
However, apple and carrot are often used together in different dishes. You can also add ginger here.

You need three times less apples than carrots , for example, 600 and 200 grams each. The onion is fried again. The apple is chopped into small pieces and boiled in broth along with carrots and onions. You need to cook until the carrots are ready. Next, everything is according to the classic recipe.

Japanese cream soup

This version of the soup differs in ingredients, preparation and taste, but is no less interesting. Let's take the following:

liter of chicken broth;
1 tbsp. a spoon of sunflower oil;
350 grams of carrots;
200 grams of onion;
100 grams of processed cheese;
a pinch of spices: oregano, black pepper, thyme;
1 teaspoon salt.

Cooking:

Cut the onion and carrots into small cubes and simmer in oil over low heat for 2-3 minutes.
Add diced processed cheese to the pan with the broth.
Then put onions, carrots, salt and spices into the pan.
Cook everything until the carrots are ready.
Puree the soup with a blender and let it brew under the lid for 10 minutes.

From beets

Many people will like this option due to the bright pink color of the soup. It is prepared in the same way as a classic soup, the beets are boiled along with the rest of the vegetables , then everything is turned into puree. The same amount of beets is added as carrots.

This video will help you make puree soup from carrots and beets correctly:

From pumpkin and potatoes

This soup turns out to be especially satisfying.
300 grams of pumpkin should be added to the cooked carrots and already baked potatoes. You can also add some tomatoes; they are stewed together with onions and spices. Then the broth is drained and the vegetables are pureed.

There are many other variations of making carrot soup: with cheese, celery, curry, chickpeas, chicken and so on. Experiment and share your recipes!

How to make carrot soup with ginger

This is an ideal dish for a cold and wet winter, pleasantly warming with its warmth from the inside. This soup contains two important spices: ginger, which helps relieve digestive problems, and turmeric, which is an ancient broad-spectrum anti-inflammatory agent.

Before cooking carrot soup according to this recipe, you need to prepare the spices: ½ tsp. turmeric, ¼ tsp. cinnamon, ginger root (a finger-sized piece). You will also need carrots, peeled and cut into pieces 2 cm thick, butter (50 g), onions, garlic and parsley leaves for decoration before serving.

First, in a saucepan for making soup, you need to fry the onion in butter, then add dry spices, as well as ginger, garlic and salt (½ tsp). Saute for about 5 minutes until strong aroma emerges. Then you need to add water (5 cups) to the pan and add the chopped carrots there. After about 20 minutes, the soup can be pureed using a blender. Then put the pan back on the fire for 10-15 minutes - and you can serve it, sprinkled with chopped parsley.

Carrot-ginger cream soup

The soup cooked according to this recipe will not only be a tasty base for lunch, but also a remedy for treating colds. Since it contains ginger, the broth retains the vitamins and minerals necessary to strengthen the immune system. The taste and aroma of the finished dish are amazing and will not leave anyone indifferent. To prepare, you will need to have a set of ingredients such as:

potato tubers - 4 pcs;
carrots – 200-300 g or 2-3 pcs;
onion – 1 piece;
ginger root – 5-6 cm;
vegetable oil – 20 ml;
meat or vegetable broth – 0.7-0.9 l;
salt and seasonings according to taste preferences.

Time – 35 minutes.

Calorie content per 100 g – 77 kcal.

Process for making ginger soup:

Wash and peel all vegetable components of the future soup;
Cut potatoes and onions, as well as carrots into cubes;
Fry the onion in oil;
Grind the ginger root and add it to the onion;
Then add all the other vegetables to it and simmer for 10 minutes;
Add spices and salt to the broth, add softened vegetables, cook for about 20 minutes;
Remove from heat and puree all ingredients with a blender directly in the pan.

Serve in portions with a fresh sprig of herbs.

Carrot and chickpea soup

This is an amazingly delicious puree soup with a bright orange color and a rich, nutty flavor. Garnishing with crispy chickpeas adds a special twist to the healthy dish. Many recognized gourmets rightfully believe that this is the best carrot soup recipe that exists.

At the very beginning of the preparation process of this dish, you need to boil the chickpeas (200 g) until tender. Place half the peas in a mold and bake them in an oven preheated to 190 degrees (30 minutes). At the same time, peel and chop the carrots (500 g), put them in a fireproof dish, sprinkle with thyme and also place in the oven for half an hour.

After baking, the carrots should be transferred to a saucepan, add the second half of the chickpeas, broth (1 l), salt and lemon juice (1 tsp). Cook everything together for 7 minutes, after which the carrot soup needs to be pureed with a blender. Before serving, add some crispy chickpeas and a sprig of thyme to each plate.

French carrot curry soup

In the south of France, when preparing carrot soup, they use such an aromatic ingredient as bouquet garni - a bunch of fragrant herbs tied with culinary thread. The bouquet may include bay leaf, thyme, parsley, etc. According to French chefs, it is these herbs that make the taste of the dish brighter. The bouquet garni is removed from the soup before serving.

According to the French recipe, carrot soup is prepared in the following sequence: first, the onion is fried in butter, then diced carrots (5 pcs.) and potatoes (1 pc.) are added to it, and after another 10 minutes the vegetable mass is poured with broth (2 l) . Then add the bouquet garni, curry powder (1 teaspoon) and sea salt. Then you need to cover the pan with a lid and cook the soup for another 12 minutes. After this, take out the bouquet garni and puree the vegetables in a blender.

Carrot puree soup, the recipe for which is presented above, turns out tasty and aromatic. Before serving, it is recommended to decorate the dish with sour cream and herbs.

Carrot soup recipe for kids

Baby puree soup made from carrots can be given to children over 1 year old, since this vegetable is a fairly strong allergen. But if after the first acquaintance with it no allergic reactions occurred, then you can safely prepare such a dish for children at least once a week.

To prepare the soup, you will need 1 large carrot, a piece of butter, as well as milk, water or vegetable broth to bring the dish to the desired consistency. The vegetable must be washed thoroughly, then peeled and cut into rings 1 cm thick. Place the carrots in a double boiler and cook for 10 minutes. Then the vegetable must be chopped with a blender, adding liquid as it blends. Carrot puree soup tastes quite sweet. It is not recommended to add additional sugar to it.

In addition to carrots, when preparing baby puree soup, you can use other vegetables, such as onions or potatoes, which are also pre-cut into pieces and boiled in a double boiler.

Brief Introduction

Sometimes the most nutritious meals are the easiest to prepare. And such dishes include carrot soup. All you need to prepare it is carrots, onions, butter, a little orange zest, water and salt. Preparation takes no more than an hour (including preparation). Amazing.

How are carrots good for weight loss?

On a note! I believe that the effectiveness of carrot soup will be greater if you make the puree as smooth as possible. This is easier to do with a vertical blender. And with an immersion blender, simply process the dish until it becomes extremely homogeneous.

This recipe uses chicken broth, but for a vegetarian version you can also use vegetable broth.

Apple-carrot puree soup: recipe

This hearty dessert can easily be included in the list of the most delicious carrot soups. To prepare it, you will need a powerful blender and a double boiler, which will allow you to preserve maximum nutrients in carrots. The remaining ingredients of the dish will be added to it raw, after preliminary grinding.

So, 1 large carrot needs to be peeled, cut into cubes and placed in a double boiler for 10 minutes. Grind pre-soaked (for 12 hours) hazelnuts (30 g) in a blender, adding a little water or apple juice. Grind the ginger root. In a blender, add pieces of boiled carrots, a fresh apple, peeled and cut into slices, a teaspoon of grated ginger and cinnamon powder, a tablespoon of honey to the chopped hazelnuts. Whisk all ingredients together, adding water if necessary. Serve, garnished with fresh apple slices.

Carrot soup prepared according to this recipe has a calorie content of 76 kcal per 100 grams. The dish has high nutritional value and can rightfully be included in the menu for weight loss.

The benefits of carrots

Perhaps, since childhood, we all have an idea of carrots as a very healthy vegetable. But what's so special about it?

Firstly, it has an extremely rich composition : vitamins of groups B, C, PP, K, as well as carotene, which is converted into vitamin A in our body.

Carrots contain a large amount of minerals such as iodine, phosphorus, calcium, potassium, cobalt, iron, fluorine, zinc, chromium and others.

Secondly, this vegetable is low in calories : 100 grams contains 32 calories. Protein in carrots is 1.3%, carbohydrates - 7%. And of course, it is rich in fiber, which is very beneficial for digestion. So carrots are a real miracle for our health.

Carrot soup in a slow cooker

To prepare this soup, peel carrots (500 g), potatoes (2 pcs.) and onions (1 pc.), cut into pieces and place in a multicooker bowl. Pour water (1.5 l) over the vegetables and set the cooking mode.

After the carrots, potatoes and onions become soft, you need to drain the broth and transfer the vegetables themselves to a blender bowl. Add salt, spices to taste, butter (cream). Then beat all the ingredients in a blender at high speed, adding the broth in which the vegetables were cooked if necessary. When the soup has the desired consistency, it is poured into bowls and served with sour cream and herbs.

Carrot and potato soup

Soups in the form of puree are one of the most popular in restaurants and cafes. Reproducing it at home is also not very difficult. The following ingredients must be available:

vegetable or chicken broth (liquid base) – 0.8 l;
fresh (or frozen) carrots – 250 g;
potatoes - 6-8 medium-sized tubers (250 g);
white or yellow onion – 1-2 pcs;
fresh garlic cloves – 1-3 pcs;
vegetable oil – 20 ml;
celery stalks – 100 g;
salt and seasonings (be sure to use marjoram in this recipe) - the quantity and composition are selected according to taste preferences.

The time spent by the housewife on preparation is about 35-40 minutes.

The calorie content of puree soup per 100 g is 76 kcal.

Step-by-step cooking process:

Wash and peel vegetables;
Pour broth into a saucepan and heat;
Cut carrots, potatoes and celery into cubes;
Put the carrots to cook, after 10 minutes add potatoes, and then celery;
Finely chop the onion;
Fry it in a frying pan with vegetable oil until completely softened;
After the vegetables are cooked, but are still quite hard, they should be removed from the broth, which does not need to be drained, and placed in a frying pan with the onions. Simmer all the vegetables together for about 15 minutes;
Add salt and spices to the liquid;
Pass the prepared vegetables through a blender;
Add vegetable broth to the resulting mass and mix well until smooth.

Before serving, add fresh herbs for beauty. You can not mash the potatoes, but leave them in the dish in the form of a cube.

Tips for making carrot soup

It will be useful for anyone who is just planning to prepare carrot soup to familiarize themselves with the following recommendations for its preparation:

For soup, it is better to choose bright orange sweet varieties of carrots without any external damage.
Butter or any vegetable oil, cream or milk must be added to carrot soup, since vitamin A is absorbed by the body only with the simultaneous consumption of fats.
Carrots should not be cooked for more than 20 minutes, otherwise the beneficial substances contained in them will be almost gone.

Useful tips

You can successfully prepare soup not only by following the recipe, but also by applying some culinary secrets, listening to the advice and recommendations of chefs or those who have previously prepared this dish. As for carrot puree soups, here are some useful tips:

You need to salt the soup carefully - carrots add sweetness to the broth, so it is best to add salt gradually, constantly tasting the dish;
before use, it is recommended to sprinkle the main ingredient (carrots) with vegetable oil, then bake in the oven - the finished soup will acquire a pleasant aftertaste;
Cream helps achieve the desired consistency of the finished dish.

It is very important to remember that if the recipe contains cream or milk, then the broth and all ingredients must be warm before preparing them, and then they must be brought to a boil. Thus, the variety of recipes for carrot puree soups will allow you to prepare different vitamin-rich first courses that will appeal to both adults and children.