Carrot soup: tasty and healthy

Carrot soup can be sweet, salty, mashed, and ordinary yushka. It is served hot and cold for children and for daily meals. But in all cases, it is easily prepared and absorbed by the body.

There are many recipes for carrot soups. It is a light and a tasty vegetarian dish that is very easy to prepare. Vegetables are boiled, fried, stewed, and baked. If desired, grind in a blender, and dilute with broth. Various spices, cheese, meat, and other ingredients are added to the soup. But let’s talk about everything in order.

How to make carrot soup – cooking basics

It is known that beta-carotene is found in carrots, i.e., provitamin A, which belongs to the group of fat-soluble vitamins. Therefore, carotene is better absorbed in combination with fat. Therefore, simply carrots will not have any benefit. Eating it daily without fat, there will be no result. But if the carrots are added with butter or cream, the effect will be on the face. Lactic acid completely dissolves vitamin A.

  • Finely chopped carrots are boiled for up to 5 minutes, in slices 0.5×05 mm – 10-12 minutes.
  • If the vegetables are broken, the vegetable mass is diluted to the required consistency with cream, meat, or vegetable broth.
  • If cream or broth is added to the shredded vegetables, the liquid must be heated to a warm temperature.
  • Carrots give a sweet taste, so constantly test the soup with salt and control the amount.
  • The sweet aftertaste of carrots can be perfectly combined with meat, spices, and other vegetables.
  • The soup tastes better if the carrots are mixed with herbs and olive oil and baked in the oven.
  • Avoid boiling vigorously while the soup is cooking. Better when the food is fading.
  • Serve the carrot soup with delicious croutons, and sprinkle with chopped herbs or cheese on top.

Carrot puree soup

The calorie content of the carrot soup is so low that it can be included on the children’s menu and consumed safely by people who want to lose weight.

  • Calorie content per 100 g – 14.3 kcal.
  • Portions – 6
  • Cooking time – 2 hours 30 minutes


  • Carrots – 6 pcs.
  • Cumin – pinch
  • Onion – 1 pc.
  • Yogurt – 250 ml
  • Garlic – 2 cloves
  • Fresh vegetables – full
  • Soy sauce – 3 tablespoons
  • Table salt – a pinch
  • Water – 500 ml

Step-by-step preparation of carrot soup from the diet:

  • Peel the onion, cut it into small cubes and fry it in a pan in oil until golden brown.
  • Peel the carrots cut them into half rings, and put the onion in the pan.
  • Season with salt, and fry everything on medium heat for 3 minutes.
  • Pour half of the water into the pan and let it boil.
  • Peel and chop the potatoes with garlic. Boil the potatoes lightly.
  • Add garlic, potatoes, and soy sauce to the fried onions and carrots.
  • Use a blender to chop the vegetables until pureed. If the mixture is too thick, thin it with water.
  • Strain the resulting puree through a sieve and refrigerate for 2 hours.
  • Fuel. Mash the garlic, add cumin and salt and stir until smooth. Add chopped herbs to taste.
  • Combine the resulting “substance” with yogurt and mix.
  • Serve the cooled vegetable mass, put it in a bowl, and season with the dressing.

Carrot purees soup with cream

Bright orange carrot soup will delight you with its harmonious taste, high utility, practicality, minimalism, and labor costs. It is accessible for digestion, and more satiety, you can add semolina cups to the soup.


  • Carrots – 3 pcs.
  • Potatoes – 2 pcs.
  • Cream – 800 ml
  • Coriander – 1 tsp
  • Vegetable oil – for frying
  • Turmeric – a pinch
  • Ginger root – 1 tsp
  • Salt – pinch
  • Cilantro – full

Step-by-step preparation of cream of carrot soup:

  • Cut the potatoes with carrots into medium size so that later it is convenient to chop them into mashed potatoes. Pour potatoes with water and boil.
  • Heat oil in a pan and fry grated ginger root and carrot pieces.
  • Add the contents of the pan to the pot where the potatoes are cooked and continue to cook until the vegetables are done.
  • Remove the pan from the heat and cool slightly.
  • Grind the mass with a blender so that the soup is smooth.
  • Put the soup pot back on the stove, add salt, pepper, and turmeric, bring to a boil, and cook for 1 minute.
  • Pour in the cream, stir and turn off the heat.
  • Serve the soup with crisp bread, croutons, or paratha.
Carrot soup
Carrot soup

Carrot purees soup with celery

Unexpectedly, carrot puree soup with celery will be delicious. The ingredients are simple; the broth is cooked quickly, and celery promotes weight loss.


  • Carrots – 250 g
  • Large onion – 1 pc.
  • Celery root – 50 g
  • Butter – 2-3 tablespoons
  • Broth – 300 ml
  • Vegetable broth – 800 ml
  • Lemon juice – 1 tsp
  • Salt – 0.5 tsp or to taste
  • Ground black pepper – a pinch

Step-by-step preparation of carrot puree soup with celery:

  • Peel the celery root and carrots. Cut into small cubes or slices.
  • Heat oil in a pot and lightly sauté the chopped onion.
  • Add celery, carrots, and hot stock.
  • Simmer after boiling for 15-20 minutes on low heat.
  • At the end of the mixing cooking, ferment until smooth and creamy.
  • Season with salt and pepper, and drizzle a few drops of lemon juice over it.
  • Prepared carrot soup is ready!


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