Carrot cream soup

Carrot cream soup is not only a delicious culinary dish but also a healthy choice that you can easily integrate into your diet. This recipe is perfect for cool days or for moments when you want to indulge in a comforting meal. Carrots, a vegetable rich in vitamins and antioxidants, provide not only a sweet flavor but also a wealth of nutritional benefits. Additionally, carrot cream soup is versatile and can be adapted to your preferences.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Servings: 4

Ingredients:
- 800 g fresh carrots
- 200 g onion
- 75 g butter
- 200 ml milk
- 2 egg yolks
- 150 g white bread
- 50 g flour
- 1.5 l bone broth
- 20 g salt (or to taste)

History:
Carrot cream soup has roots in various culinary traditions, being a simple and comforting recipe enjoyed over time in different cultures. This soup has evolved from basic recipes of housewives who wanted to make the most of their grown vegetables, and its smooth texture and delicate flavor make it ideal for all ages.

Step by step for a perfect carrot cream soup:

1. Preparing the ingredients:
Start by peeling the carrots and onion. Cut the carrots into evenly sized cubes to ensure even cooking. Chop the onion finely. These vegetables are the foundation of your soup, so choose fresh ingredients for the best results.

2. Toasting the bread:
Preheat the oven to 180°C. Cut the white bread into cubes and place them on a baking tray. Meanwhile, melt 25 g of butter and pour it over the bread cubes, mixing well. Toasting the bread will add a crunchy texture to the soup and provide a pleasant contrast to its creaminess. Bake the bread cubes for 10-15 minutes or until they become golden and crunchy.

3. Cooking the vegetables:
In a large pot, add the bone broth and bring it to a boil. Add the chopped onion and carrots. Reduce the heat and let it simmer for about 20 minutes. The carrots should be soft but not falling apart. This is the stage where the flavors combine beautifully.

4. Blending the vegetables:
Once the vegetables are cooked, use an immersion blender or a regular blender to puree the mixture until you achieve a smooth texture. If you want an even airier soup, you can strain the cream through a fine sieve.

5. Creaming the milk:
In a separate bowl, mix the milk, flour, egg yolks, and a pinch of salt. This mixture will thicken the soup and add a special creaminess. Add the mixture back into the pot, stirring continuously to avoid lumps. Simmer the soup for another 10 minutes on low heat, stirring frequently.

6. Finishing the soup:
Finally, remove the pot from the heat and add the remaining butter (50 g), stirring well. The butter will add a rich note and prevent a crust from forming on top. Taste and adjust the salt if necessary.

7. Serving:
Serve the carrot cream soup hot, accompanied by toasted croutons. You can also add a few fresh parsley leaves for a colorful look and a fresh note. This soup pairs perfectly with a slice of toasted bread or a green salad for a complete lunch.

Helpful tips:
- If you want to add a hint of flavor, you can incorporate a pinch of nutmeg or freshly grated ginger during the cooking of the vegetables.
- This recipe can also be adapted for vegans; replace the butter with olive oil and the milk with a plant-based substitute (e.g., almond or coconut milk).
- For a spicy variant, you can add finely chopped chili pepper during the cooking of the vegetables.

Frequently asked questions:
1. Can I use frozen carrots?
Yes, frozen carrots are a good alternative, but make sure to thaw and drain them well before use.

2. What else can I add to the soup?
You can add potatoes for a thicker texture or other vegetables like celery or zucchini.

3. How can I store the soup?
Carrot cream soup stores well in the refrigerator for 3-4 days. You can also freeze it in portions for easy access on busy days.

Nutrition:
This carrot cream soup is rich in vitamins A, C, and K, with a low calorie count, making it an excellent option for a healthy and nourishing meal. Carrots are renowned for their benefits to vision, also having antioxidant properties.

In conclusion, carrot cream soup is not just a simple recipe but also a culinary experience full of flavor and nutrients. I invite you to try this recipe, customize it to your taste, and enjoy every bite. Bon appétit!

 Ingredients: carrots 0.800 kg onion 0.200 kg butter 0.075 kg milk 0.200 l 2 egg yolks white bread 0.150 kg flour 0.050 kg bone broth 1.500 l salt 0.020 kg

 Tags:  cream soup vegetable soup carrot recipe philips multicooker recipes