Carrot cream soup

Name: Carrot cream soup - Luiza E.
Ingredients: 350 g carrots; 1 onion; 1 potato; 1 parsnip; liquid cream; 1.5 l chicken broth; thyme; 2 cubes of butter; 2 tablespoons olive oil; sea salt; pepper; parsley for garnish

Soups - Carrot cream soup by Luiza E. - Recipia

Carrot cream soup is light, simple, and especially suitable for warm days. The carrots are sautéed with onions, then boiled alongside potatoes and parsnips until they are soft. Finally, all the vegetables are blended, and a little cooking cream gives the soup a finer texture. Thyme pairs very well here and complements the sweet taste of the carrots. Quick Information Total time: not specified in the original recipe Preparation time: not specified Cooking time: carrots are sautéed for 5-7 minutes; boiling continues until the vegetables are soft Servings: not specified Difficulty: easy Recipe type: vegetable cream soup, suitable for summer days Ingredients 350 g carrots 1 onion 1 potato 1 parsnip 1.5 l chicken broth 2 cubes of butter 2 tablespoons olive oil Approximately 70 ml cooking cream, or more to taste Thyme Sea salt Pepper Parsley, for garnish For serving, optional Stale bread, for croutons A little olive oil, for brushing the bread Preparation Method 1. Peel the onion and chop it into cubes. Peel the carrots and slice them into rounds. Cut the potato and parsnip into suitable-sized pieces, not too small. 2. Put the butter and olive oil in a pot and let them heat up. Add the onion and sauté until it starts to soften. 3. Add the carrot rounds to the pot and cook for 5-7 minutes over medium heat. Stir occasionally to ensure even cooking and prevent sticking. 4. Pour the chicken broth over the sautéed vegetables. Add the diced potato and parsnip. 5. Allow the soup to boil until all the vegetables are soft and can be blended. Test them with a fork, especially the potato and parsnip. If the fork goes in easily, the soup can be blended. 6. Season with sea salt, thyme, and a little pepper. The amount of salt may vary depending on how salty the chicken broth used is. 7. Blend the entire mixture with a blender until you achieve a fine cream soup. 8. Add the cooking cream and mix. The original recipe used about 70 ml, but you can add more if you prefer a creamier and richer soup. 9. For croutons, brush the pieces of stale bread with a little olive oil and place them in the oven. Serve them alongside the cream soup. 10. Finally, sprinkle parsley for garnish and serve the soup warm. Why I make the recipe often It is one of those soups that can be prepared without many ingredients and without complicated techniques. The carrots, potato, and parsnip provide enough flavor and consistency, and the chicken broth ties them together well. The amount of cream can be easily adjusted depending on how smooth or creamy you want the texture to be. It is also a practical way to use leftover bread for croutons. Stale bread is cut, brushed with a little oil, and baked until suitable for serving alongside the soup. Tips Cut the vegetables into similarly sized pieces so they cook approximately at the same time. They do not need to be very small since they will be blended at the end. The carrots should be sautéed for a few minutes with the onion. This step is part of the final flavor of the soup, not just a heating stage for the vegetables. Check the vegetables with a fork before blending. If they are still hard, the soup will not come out as smooth. Add the salt carefully. The chicken broth may already be seasoned, and the necessary amount varies from case to case. If using an immersion blender, blend the soup directly in the pot. If using a countertop blender, do not overfill it and work carefully, as hot liquid can create pressure. Substitutions The chicken broth can be used exactly as indicated in the recipe. If you already have prepared chicken broth, it is suitable for the base of the dish. The recipe does not provide a specified alternative for this, so the final taste will depend on the liquid used. For a dairy-free version, the butter and cream should be replaced, but the source of the recipe does not indicate alternative products. If you make this change, the texture and flavor will not be identical to those of the original version. Variations You can adjust the amount of cooking cream. The approximately 70 ml used in the original recipe provides a creamy texture without making the soup too heavy. For a richer soup, add more cream after blending. Thyme can be added before blending, along with salt and pepper, so its aroma distributes throughout the soup. It is the spice that pairs best with carrot in this combination. The consistency can be adjusted after blending, depending on preference. If the vegetables absorbed more liquid during boiling, the soup may turn out thicker; if more liquid remains, it will be lighter. The original recipe does not indicate adding a separate amount of liquid after blending. Serving Ideas Serve the carrot cream soup with croutons made from stale bread, brushed with a little olive oil and baked in the oven. Parsley is added at the end for garnish. The soup can be served simply, with croutons in a separate bowl or added directly to the plate before serving. Frequently Asked Questions Can I use less cream? Yes. The original recipe uses about 70 ml, but you can reduce the amount or supplement it to taste. The cream primarily influences the texture and creamy appearance of the soup. How do I know when the vegetables are cooked? Check them with a fork. The carrot, potato, and parsnip should be soft enough for the fork to go in easily. Only then can the soup be blended well. Can I make croutons from fresh bread? The recipe uses stale bread, leftover at home, as it is suitable for being cut and baked. The bread is brushed with a little olive oil before being placed in the oven. How much thyme should be added? The source does not specify an exact amount. Add it gradually, along with salt and pepper, keeping in mind that its aroma is quite clear in the carrot soup. Can the soup be made without a blender? For this recipe, the vegetables are blended to achieve the cream soup texture. Without blending, the dish will remain a soup with vegetable pieces and will not have the same consistency. Nutritional Values The values are indicative and cannot be exact, as the number of servings, the weight of the two cubes of butter, the type of cream, and the composition of the chicken broth are not specified. The estimate below takes into account the main ingredients and approximately 70 ml of cream, without croutons. For approximately 100 ml of soup, the estimate is about 50-60 kcal, 1-2 g protein, 5-6 g carbohydrates, and 3-4 g fat. The croutons added at serving increase the caloric intake, depending on the amount of bread and oil used. If you add more cream or oil, the values will also be higher. Storage and Reheating Leftover soup is stored in the refrigerator in a closed container. Since the source does not specify an exact storage period, it is recommended to consume it as soon as possible and check the appearance and smell before serving. Reheat the soup gradually, stirring occasionally. If it thickened after cooling, the texture can be homogenized by stirring. It is better to keep the croutons separate and add them only at the time of serving to remain crispy.

Carrot cream soup

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