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.
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.