Traditional recipes

Carrot soup

Carrot soup

Servings: 2

Preparation time: less than 30 minutes


In a bowl, boil all the cleaned, washed and cut ingredients. After they have boiled well, strain the vegetables, pass them with the vertical blender, mix with the boiling soup to the desired consistency, season with salt, pepper, ginger and serve hot to hot, on top with drops of olive oil and celery leaves. green.

Tips sites


for those who want, you can put pasta to boil

How do we prepare cashew and carrot soup?

Cashews should be left to soak in water for at least 1 hour, but ideally 3-4 hours.

We cut the carrots into rounds and chop the onion finely. In a large pot, heat the olive oil and cook for 5-7 minutes the onion, carrots and garlic cloves cut in half.

Add the vegetable soup. Keep on high heat until it starts to boil and then reduce the heat to medium. It should be left to boil for 35-40 minutes, uncovered, until the carrots are easily pricked with a fork. Add the cashews and cook for another 5 minutes.

Meanwhile, prepare the parsley sauce.

Chop the parsley very finely, including the stalks and crush the garlic as for the mujdei. The 2 ingredients are mixed with the oil and rub well with a metal spoon until the parsley is crushed and it becomes as similar as possible to a paste.

Remove the soup from the heat and set aside a third of the vegetables and nuts. Put the rest in a blender and make the cream. You can also use a vertical mixer and do this directly in the pot in which they boiled. If the soup seems too thick, you can add water or vegetable soup. Put the ingredients aside back in the soup and mix well.

This soup is served hot.

Put in bowls and add the parsley sauce on top in the desired amount, that's all. & # 128578

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is living proof that a young woman can not only be beautiful and smart, but also cook very well.

Carrot soup abundant in greens

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Super recipe.
I made a green lentil pate today. Lentils were soaked yesterday and washed and discarded the skins on top.
Then I put coriander paprika salt with turmeric greens, ginger powder, black cardamom, capsicum, dill parsley, grape seed oil and mixed with an electric Braun for puree. It came out great.
I don't have a dehydrator yet, so I bought some natural / organic Tortilla chips from Mega Image, which are in the shape of triangles. I put this pate on them and then I decorated it with half slices of radish. My 17-year-old son ate them with great pleasure and so did I.

Carmen try it, this soup is so good, I highly recommend it. I'm glad your lentil pate came out, many complain that it's hard to do :).

Soup with rice and carrots

Stomach problems require a diet, and rice cannot be missing from it. When it comes to soups that restore the body after diarrhea, rice is very important, because it is a source of nutrients that relieves discomfort.


  • 1 large carrot
  • 1 small onion
  • ½ cup of rice (100 g)
  • 1 bunch of coriander or parsley
  • The juice of half a lemon
  • 3 cups chicken soup (750 ml)
  • 1 sprig of mint
  • Extra virgin olive oil
  • 2 pieces of grilled skinless chicken breast (approx. 150 g)

Method of preparation

  1. Heat the chicken soup in a pot. Add the peeled and chopped carrot and chopped onion.
  2. After the mixture boils, add rice, parsley, coriander and mint.
  3. Let the mixture simmer for at least 20 minutes or until the rice is soft and the carrot is cooked.
  4. Remove the onion and herbs.
  5. Add salt to taste.
  6. Cut the chicken breast into strips and put it on the grill, seasoning it only with salt. Do not use any other spices or dressing.
  7. Put the chicken breast strips on the plate, add a few drops of olive oil and sprinkle with lemon juice.

Carrot soup cook in about 60 minutes. Here are the steps you need to follow to prepare it carrot soup:

1. Carrots, parsnips, celery, zucchini are peeled and cut into cubes, then put to boil.

2. After the vegetables have boiled, remove them from the juice and pass them through the blender.

3. Add it again to the soup juice, bring it to the boil again and at the end add the olive oil.

Carrot soup it is a delicious, sweet soup that your child will surely like.

1. Heat the olive oil in a thick-bottomed soup pot. Add the onion and cook until golden and soft.
2. Add the tomatoes and cook until the juice is gone. Stir occasionally.
3. Cut the remaining vegetables into large pieces and add them to the pot.
4. Cook for another 5 minutes and stir occasionally.
5. When the vegetables have softened, add the tomato paste and thyme. Stir, boil for 2 minutes and then add about 2 liters of water.
6. Cover the pot partially with a lid and let the tomato soup boil for about an hour.
7. Add the soup to a blender or strain the vegetables with a hand blender.
8. The soup is served with croutons and / or crushed feta cheese.

5 / 5 - 1 Review (s)

Cream of carrot soup with parsnips

Because the cold season has just come, let's immunize ourselves a little with a hot and healthy soup! Carrots and parsnips go great together, and the creamy texture will surely please everyone. Don't forget to serve the soup properly, with sour cream and a little chopped parsley.

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Carrot soup

It is well known that in summer we have problems with nutrition. It is too hot, too much agitation, we are always irritable and tired, the heat overwhelms us. So I understand you perfectly that you have no desire to go into the kitchen and "spit" cooking. We don't burn too much of this either! But this carrot soup is ideal for a "summer" menu! It has a pleasant flavor and the unique taste, due to the curry powder and almonds, will be worth your effort! Guaranteed!

1/4 carrot juice
1 tablespoon chopped herbs (dill, parsley, boranta, black burdock)
1 tablespoon cottage cheese
3 lg. finely ground almonds
2 cloves crushed garlic
1 tablespoon oil
a pinch of sea salt
a curry powder.

a little honey
1/2 chopped onion
6 lg. Oatmeal.

1. Pass all the ingredients from point I through the mixer.

2. Mix the carrot juice with the chopped herbs, cottage cheese, ground almonds, garlic cloves, oil, sea salt powder, curry powder and honey. Then pass the onion through the mixer and add it to the soup thus obtained. Sprinkle oatmeal on top and serve. Optionally, this soup can be heated, but under 40

Carrot soup


- 4 tablespoons butter
- 2 medium onions, sliced
- 6 cloves of garlic, chopped
- 1.5 kg of carrots, peeled and thinly sliced
- a bay leaf
- one third of a cup of long grain rice
- 2-3 teaspoons of coarse salt
- a teaspoon of freshly ground black pepper
- 8 cups of chicken soup
- a cup and a quarter of sour cream
- a cup of fresh, chopped dill
- a cup of freshly chopped tarragon

1. Melt the butter in a deep bowl over medium heat, then add the onion. Cook until onion becomes transparent - 5-7 minutes. Add garlic, carrots, bay leaf, rice, 2 teaspoons salt, pepper and chicken broth.

2. Increase the flame and bring the mixture to a boil, then reduce to low heat and cook, uncovered, until the carrots become soft, about 20 minutes. Remove from the heat and let cool for 10 minutes.

3. Take the bay leaf and turn the soup into a puree with a blender. Put the soup back in the bowl over low heat. Add a quarter cup of sour cream and 2 cups of water (if the soup seems too thick, add more water) and cook until heated. Season extra to taste.

serves carrot soup hot, with sour cream on top, dill and tarragon in abundance. This delicate combination of flavors turns this soup into an ideal delight for any time of the day!

Video: Καροτόσουπα. (January 2022).