Carrots are a very healthy root vegetable that contains essential vitamins of various groups, as well as beta-carotene, essential oils and minerals. There are many recipes for carrot soups, their unique properties are useful primarily for children and young women.
It is necessary
-
- Method 1:
- carrots - 4 pcs.;
- onion - 1 pc.;
- milk - 500 ml;
- butter - 25 g;
- mint - 2-3 branches;
- vegetable broth - 500 ml;
- salt to taste;
- pepper to taste.
- Method 2:
- carrots - 4 pcs.;
- onion - 1 pc.;
- potatoes - 1 pc.;
- butter - 50 g;
- milk - 800 ml;
- mint - 2-3 branches;
- salt to taste;
- pepper to taste.
- Method 3:
- carrots - 8 pcs.;
- leek - 1 pc.;
- dry ginger root - 1 tsp;
- fresh ginger root - 1 tablespoon;
- vegetable broth - 500 ml;
- milk - 300 ml;
- mint - 2-3 branches;
- salt to taste;
- pepper to taste.
Instructions
Step 1
Boil a vegetable stock made from cauliflower, potatoes, and other vegetables. Strain it. Take medium-sized carrots, wash, peel and grate on a coarse grater. Peel the onion and chop finely. Melt the butter in a saucepan and fry the grated carrots and onions in it for 5-7 minutes. Pour vegetable broth and milk into a saucepan with carrots, bring to a boil and cook over low heat for 15-20 minutes until tender. Add salt and pepper. Whisk the soup in a blender, add the mint leaves. Serve hot.
Step 2
Take medium-sized carrots, potatoes and onions, wash, peel and dice. Place in a saucepan, cover with a minimum amount of water and cook until tender. Drain the broth and chop the vegetables in a blender. Boil the milk and add hot to the vegetable puree. Simmer for 10 minutes after boiling. Add salt and pepper to taste and butter. Serve hot, garnished with mint herbs.
Step 3
Cut the leeks into thin rings and fry in oil in a saucepan until golden brown for 5 minutes. Peel the ginger root, rub on a fine grater and add to the onion, simmer together for about a minute. Grate the carrots on a coarse grater or chop finely, add to the pan to the onion with ginger, stir and simmer, stirring constantly, for about another minute. Add pre-cooked and strained vegetable broth, dry ginger, salt and pepper, and a few mint leaves to the stewed vegetables. Bring to a boil, reduce heat and cook, covered, for 20-25 minutes, until the carrots are fully cooked.
Step 4
Pass the mixture in a blender, gradually adding the hot milk. If the soup is too thick, dilute it to the desired consistency with hot milk. After that, bring to a boil, turn off the heat, let it brew under the lid for 10-15 minutes. Serve hot, garnished with a sprig of mint.
