Carrot soup -somehow, most of my family members don't really like boiled carrots, so I always try to find a way to bring this very nutritious and healthy vegetable closer to them.
If you have a similar problem, try this delicious soup. It has a sweet taste, but everyone is happy to eat it without complaining that they don't really like carrots.
Carrot soup - Marijana Primc Anastasijević - Recipes and Cookbook online
Somehow, most of my housemates don't really like cooked carrots, so I'm always trying to figure out how to bring this very nutritious and healthy vegetable closer to them. If you have a similar problem, try this delicious soup. It has a sweet taste, but everyone is happy to eat it without complaining that they don't really like carrots.
- 4 pieces of carrots (diced)
- 1 piece of potato (diced)
- 0,5 pieces of leek (finely chopped)
- 1 clove of garlic (cut into quarters)
- 1 pinch of salt
- 1 teaspoon Vegeta Mediterranean
- 0,5 teaspoon of turmeric
- 0,5 teaspoon ginger (powdered)
- 2 teaspoons basil (dry, chopped)
- 100 milliliters of olive oil
- 1 liter of water
- Clean the carrot (thinly remove the top layer of the skin or wash it well, if you know its origin). Cut half of the leeks (I always do this along the length so that I have the green part in the broth). Peel the potatoes. Peel the garlic. And prepare the spices in one bowl. Measure a liter of water, so that you have it on hand.
- Cut the leek into small rings. Cut the carrot and potato into cubes. Cut the garlic into 4 parts.
- Heat the olive oil and briefly fry the leek and garlic in it. Add carrot and potato cubes and also fry for a short time - about 5 minutes in total.
- Add 1/2 liter of water and let everything cook on low heat, but keep boiling. Stir occasionally and add more water if needed, but not too much. When all the vegetables are soft, blend them in a blender or with a stick mixer to turn them into a mush. And then return to the fire.
- Add all the mentioned spices and the rest up to 1 liter of water. Stir. If the broth seems thick, add a little more water, because it should have the consistency of broth and not puree. Boil on low heat for another 2-3 minutes.
- And, the broth is ready to serve. You can add a little sour cream to each plate and a couple of fresh basil leaves, as a garnish.
These soups can be eaten cold, although I prefer them warm. Also, I often make them as a warm evening meal on cold days.
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