Light and Cool Pureed Carrot Soup – a Very Easy Recipe

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  • 2Servings
  • 10 mPrep Time
  • 25 mCook Time
  • 35 mReady In
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Bright, rich in taste and very healthy pureed carrot soup can be prepared from the simplest products all year round. Its delicate structure allows you to include the dish in the diet of young children who are not allergic to food.

At first glance, such a soup may raise doubts among those who are not used to light food and pureed soups in general. But thanks to a set of spices, it turns out so appetizing and fragrant that even meat-eaters will forget about their special “diet” for a while.

  • A real curry contains 10 spices (turmeric, coriander, white mustard, chili, cinnamon, Roman cumin, garlic, anise, ginger, and cloves), so you can get by with just that if you want.


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Step by step method

  • Step 1

    First, wash and peel three large carrots and two medium potatoes. Then dry the roots with a paper towel and cut into relatively small cubes.

  • Step 2

    We shift the vegetable slices into a suitable pan and fill it with filtered water so that it covers the vegetables by two fingers.

  • Step 3

    Add a little coarse salt and put on medium heat. When the potatoes and carrots are well boiled, move them into a fine sieve and use a flat spoon to grind them into a puree.

  • Step 4

    Melt the butter in a frying pan and immediately send spices there: allspice, ground nutmeg and curry. Quickly fry the spices in oil (no more than 2 minutes) and pour the fragrant mass into the carrot puree soup.

  • Step 5

    We return the pan to the minimum fire and, stirring constantly, wait until the contents begin to boil. Only after that pour low-fat cream.

  • Step 6

    Mix well and immediately pour the spicy carrot soup into deep serving bowls. When serving, add a spoonful of sour cream.

Tips & variations

  • Carrot puree soup is especially useful in the autumn-winter period, when the body lacks important substances and vitamins.

  • Carrots can be boiled or baked in the oven. In the latter version, the soup will turn out to be especially fragrant and tasty.

  • It is permissible to use any other vegetables as additives: pumpkin, potatoes, different types of cabbage, bell peppers.

  • You can cook vegetables not only in plain water, but also in broth, in particular meat or mushroom.

  • It is most convenient to grind products with a blender. If there is no such device, a regular sieve will do.

  • You need to salt the dish very carefully - carrots add sweetness, so salt must be added gradually to achieve harmony.

  • If cream or other dairy products are used in the recipe, they must be slightly heated before adding to the soup.

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