Recipe: Perfect Carrot soup express

Carrot soup express. A balance of delicious plus nutritious foods that eludes most health conscious meals! A SPICY, warming dish that will brighten any winter's evening. Roasted carrot soup is one of my favourite winter recipes.

Carrot soup (referred to in French as Potage de Crécy, Potage Crécy, Potage à la Crécy, Purée à la Crécy and Crème à la Crécy) is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. A wide variety of carrot soup options are available to you, such as processing type, packaging, and type. You can have Carrot soup express using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Carrot soup express

1. Prepare 300 g of - 500 g frozen baby carrots (depending on how thick you want the soup to be).
2. It's 1 of onion.
3. You need 2-3 of spring onions.
4. Prepare 1 of stock cube, either vegetable, chicken or beef (if you manage to have fresh stock, even better).
5. You need of long-grain white rice or hylopitakia (traditional Greek pasta) as much as you like.
6. You need 1 of little parsley.
7. You need of lemon juice.
8. It's 1 of egg (optionally).
9. It's of strained yogurt or ariani (yogurt drink).
10. Prepare of oil.

The best puréed soups are rich and velvety-smooth (but stop short of verging into baby-food territory). To achieve that perfect consistency, cream or yogurt are often stirred in. I had a few small beets in fridge so I put. This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special Nutritional Information.

Carrot soup express instructions

1. Heat the oil and sauté the onion and the spring onions..
2. Add the carrots straight from the freezer as well as the rice. Add enough water as well as the stock..
3. Boil over strong heat for 5 minutes and then turn the heat down and leave it for an additional 10-15 minutes..
4. When it is almost ready, remove the carrots from the stock, place them in the blender and blend them. Then add them back into the stock. Meanwhile, if you like make some avgolemono (egg and lemon sauce) and add it to the stock as well..
5. Set it aside for a while to thicken and serve..
6. If you haven't added any avgolemono, use some lemon juice before you serve. Then add 2-3 tbsp strained yogurt or a little ariani. Season with pepper. Bon appétit!.

Carrot soup is warming and comforting already, but this version is spiced up with curry flavours too. This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter's. The key to carrot soup is, unsurprisingly, the carrots. If you can, try to get a few bundles of the I like to keep my carrot soup limited on ingredients to let the carrots shine, but if you want to jazz up this. You are looking at the simplest carrot soup.