If you are looking for a healthy, good and practical recipe, this is for you. Whether you want a creamy soup, or if you prefer a vegan and lactose-free one, grab the pot now and you'll have your dinner ready in under an hour. We will also give you some tips on how to modify the recipe and prepare it with what you have in the pantry. Ready for your new favorite recipe?
Ingrediants
Traditional Creamy Carrot Soup
- 2 tablespoons of butter
- 700 g of chopped carrots
- 1 chopped onion
- 1 teaspoon of grated fresh ginger
- 1 liter of vegetable broth
- 250g of fresh cream
Lactose Free Carrot Soup
- 30 ml of extra virgin olive oil
- 1 chopped onion
- 8 medium carrots, peeled and sliced
- 45 g of rice, washed
- 1 liter of boiling water or chicken / vegetable broth
- Salt and freshly ground pepper, for flavoring
- Mint, cilantro or chervil for garnish
Optional additions for both recipes:
- 1 sweet potato
- 2 sticks of celery
- 1 tablespoon of curry powder
- 1 cauliflower flower
- 1 tuft of broccoli
- 1 small celeriac
- Sour cream for garnish
Steps
Method 1 of 2: Traditional Creamy Carrot Soup
Step 1. In a large pot, put the butter, carrots and onions
Cook until the onions begin to soften. It will take a few minutes.
- Pumpkin, fennel, apple, potato, or tomato are great bases to use if you don't have carrots in the pantry.
- Don't you like onion? Use leeks.
Step 2. Combine the broth, ginger and any other additions
Cover and bring to a boil.
Vegetables, of course, have different cooking times. The soup needs to be blended at the end, so this isn't a big deal. However, you can start with the toughest and longer-cooking vegetables (carrots, potatoes, and the like) and add the leafy vegetables later
Step 3. Let it simmer until the carrots are tender
Head with a fork: When you stuff carrots with ease, the vegetables are ready.
Step 4. Pour the soup into a colander, retaining the broth
Right now you only need the solid part, but keep the broth for later.
Step 5. Put the solid part and half a liter of broth in a blender
Blend well until you get a puree, adding broth if necessary. Strain the soup if you see that there are unmashed pieces left.
Do not fill the blender more than half full. It may be necessary to blend the soup several times. Always cover with the cap and a tea towel for safety
Step 6. Return the soup to the heat and add the remaining stock and cream, stirring constantly
Boil and add salt, pepper and nutmeg. You can also add other spices you like.
Pepper, cinnamon, cloves, cumin, garlic, nutmeg, paprika, thyme and the like are an excellent addition
Step 7. Distribute into individual bowls
Garnish with a dollop of sour cream and strips of shallot or chives, if you like. Serve hot, with a slice of bread and butter.
Method 2 of 2: Lactose Free Carrot Soup
Step 1. Fry the onions in olive oil.
Heat them well in the pot until they become soft and golden.
Step 2. Add the carrots
Mix well, making sure everything is well covered in oil. If necessary, add more oil.
You've obviously peeled and chopped carrots already, right? Everything you have deleted you don't need for this recipe. You can chop the carrots roughly, as long as the pieces are roughly the width of a finger
Step 3. Cover and cook about 10 minutes, adding water as needed
Be especially careful with onions: if they cook too quickly, lower the heat a little.
Carrots sometimes turn bitter during cooking. If this happens (taste them), add a tablespoon of brown sugar, maple syrup, or honey to adjust the flavor
Step 4. Add the rice and water (or broth)
Rice, of course, is optional. You can also replace it with potatoes, or just put neither of them on. Whichever option you choose, cover and simmer for 20 minutes.
- Add the liquid together with or right after the rice, otherwise it will burn!
- Want to add an Asian touch? You can replace some of the liquid with coconut milk!
Step 5. Blend everything with a blender or food processor
The hand blender is super easy to use - you just have to dip it into the pot! Then just rinse it. Of course, if you don't have one, you can very well use a traditional blender.
If you haven't pureed the soup in the pot, pour it back there and let it heat up again
Step 6. Spread the soup into individual bowls and add the herbs
Season with salt and pepper, then garnish with parsley or chives if you like. Serve it lukewarm.
Other tasty toppings? Nuts, bacon, grated cheese, mint and dill. And don't forget bread and butter
Advice
- Store the soup in the fridge for 3 days.
- You can also use this process to make baby carrot baby food. Use less broth and cook a little longer for a creamier reduction.
- If you like parsnip, use it instead of carrots to make this soup.
- This process can be used to cook almost any type of soup. The only limit is your imagination. You can use any kind of vegetables. For other variations, you can add chicken, turkey, pork, veal, and noodle.
- Instead of the normal blender you can use the immersion blender.
Warnings
- Keep the blender cap firmly in place. Help yourself with a tea towel to avoid splashes that could burn you.
- Be very careful if you use the hand blender, because it is easy for the pot to move with so much energy that the soup spills.
- Hand blenders tend to splash. Be careful, because the soup is hot.
