Preparation Time: 25 minutes
Servings: 2
Complexity: Easy
Do you think all possible soup combinations have already been tried? Think again! Let’s spotlight one of Ukraine’s most beloved root vegetables, available year-round in supermarkets and markets: the sweet and crunchy carrot. This recipe for a delicious and healthy carrot cream soup will captivate you with its creamy, velvety texture and vibrant color, sure to lift your spirits. Remember, carrots are packed with essential vitamins A, B, and C, as well as fiber, which is crucial for maintaining a healthy digestive system.
Carrots pair wonderfully with various spices, making them the perfect base for this soup. In this recipe, we recommend adding ginger and turmeric to enhance the flavor. The result is a smooth and flavorful dish, with the option of adding cream for an even more delicate taste.
Choosing the Right Vegetables
For the best results, select sweet, evenly shaped carrots without any visible damage. It can be challenging to judge a carrot’s sweetness based on appearance alone, so we suggest using baby carrots, which are consistently sweet. If you’re using a different type, taste the carrots before cooking, as their flavor will significantly impact the final dish. We’ve also included onions in this recipe. You can substitute them with white onions or leeks for a milder flavor, but avoid red onions as they may alter the soup’s bright, warm color.
ولإضافة عمق وثراء إلى الحساء، فكر في إضافة البطاطس أو البطاطا الحلوة.
For another delightful and simple option, try making an eggplant and carrot cream soup.
More Cream Soup Ideas:
- Creamy Mushroom Soup: The combination of porcini mushrooms and celery creates a wonderfully delicate soup. It’s easy to make and incredibly satisfying.
- Turkish-Style Lentil and Cilantro Soup: This simple yet flavorful soup, made with a base of vegetable broth and lentils, is sure to impress.
Cream of Carrot Ginger Soup: Step-by-Step Recipe
Ingredients:
- 250 g carrots
- 100 g onion (small bulb)
- 20 g ginger
- 1 tsp turmeric
- 150 g celery (root)
- 1 bay leaf
- 500 ml water or vegetable broth
- 2 tbsp olive oil
- A sprig of basil for serving
- Salt and pepper to taste
Instructions:
Step 1:
Prepare the vegetables. Peel the carrots, onions, and celery root, then cut them into small cubes. Heat a pan with the olive oil, add the vegetables, and sauté the onions until soft.
Step 2:
Add the peeled and finely chopped ginger root to the pan, sprinkle in the turmeric, and cook for another 2-3 minutes over low heat.
Step 3:
Transfer the vegetables to a pot, add water or vegetable broth, and the bay leaf. Cook for 10 minutes. Remove the bay leaf, blend the soup with an immersion blender until smooth, season with salt and pepper, and cook for another 2-3 minutes. Garnish with basil leaves before serving.
Enjoy your meal!
This recipe is featured in the book “Seduction by Food: 70 Recipes You’ll Want to Cook” by Knygolav Publishing.