Carrots can easily be called the most popular root vegetable. It is often added to various salads, soups are prepared from it, and main courses are also not complete without this vegetable, bright as the sun. Don't be surprised if you see carrots in desserts. Popular delicacies such as carrot cake and pie are even served in fine restaurants. The benefits of the root vegetable have been known to everyone since childhood; moreover, it is a unique vegetable in its chemical composition and is also low in calories. Carrots will be a successful companion on any diet.
Benefits for diet
While salads with carrots have already become commonplace for many, carrot puree soups have not yet become so firmly entrenched on Russian dinner tables. This omission must be corrected, since carrot soup is a very healthy, dietary and tasty dish. Just imagine that 100 g of boiled carrots contains only 22 kcal. In this case, you are simply dealing with a storehouse of amino acids, vitamin C and PP, vitamin E and a long list of various minerals.
Peculiarity! It is important to conduct any fight competently, and the fight against extra pounds cannot be an exception. Salads alone will not saturate the body; it is important to maintain the water-salt balance in it, improve intestinal function and speed up metabolism. All this can be easily achieved if you eat a bowl of soup for lunch every day.
Recipe Description
Carrot puree soup is a wonderful recipe for a children's spring menu.
And also for those who want to eat healthy, low-calorie, and who fast. Perhaps your husband will not be delighted with carrot soup (although in my family men eat it with pleasure). Then prepare him kharcho soup - this is a very “masculine”, hearty, high-calorie dish. Or cook real Ukrainian borscht. But the kids will love the carrot puree soup – I’m one hundred percent sure! Soft, delicate texture, delicious aroma and ease on the stomach - this will make it excellent not only for children, but also for their mothers who want to lose a few kilograms on the eve of the warm season.
I'm not even talking about the benefits: carrots contain a lot of carotene, which is good for the eyes and blood, and a lot of vitamins A and E - for smooth, healthy skin. So carrot soup will be useful for everyone: children who strain their eyes at school, adults who want to look slimmer, even grandparents - it is at an older age that you need to protect your eyesight.
How often do you and your children eat carrots? In our childhood, carrots were considered a sweet vegetable. Today children prefer citrus fruits, kiwi or bananas. But in vain. Therefore, I offer a simple, quick, healthy and tasty carrot puree soup with rice for your spring menu. You can also replace rice with potatoes, but, in my opinion, the dish will be tastier with rice. And one more thing: since vitamins A, E and carotene, which this root vegetable is rich in, are absorbed only in the presence of fat, you should not skimp on oil for this recipe. If you want to prepare a lean dish, replace the butter with vegetable oil.
Recipes
You can serve the soup with a piece of boiled chicken or 50 g of crackers, a small slice of black bread or a spoonful of low-calorie yogurt. You won't need anything else. The stomach will be full, the body will receive the energy it needs, and at the same time the calorie content of carrot soup will be simply ridiculous.
Lean
The soup can be eaten by those who want to lose a couple of extra pounds as quickly as possible, and by those who do not eat meat, and even by those who are fasting. To prepare a dietary recipe, you will need to stock up on the following products:
- 3 large carrots or 5 medium ones;
- potatoes – 2 pcs.;
- 1 onion;
- 1 clove of garlic;
- 1 small celery root;
- dried and fresh herbs;
- salt and pepper to taste.
This version of carrot soup is prepared in water and without frying. Chop all the vegetables finely and almost simultaneously throw them into boiling water, 1 liter will be enough. You can throw in the potatoes first, and as soon as the water boils again, immediately throw in the carrots, onions and celery root.
Then it will be the turn of crushed garlic, herbs, salt and pepper. Bring all the vegetables until cooked, after which you can form the puree soup using an immersion blender. The calorie content of this lunch will be 40 kcal per 100 g.
With chicken fillet
Carrot soup with chicken broth turns out incredibly tasty, satisfying and dietary. To make the broth as dietary as possible, you better choose skinless fillet for it. For cooking you will need the following products:
- 300 g chicken fillet;
- 500 g carrots;
- 200 g potatoes;
- 150 g chopped onions;
- 100 g finely chopped red bell pepper;
- spices and salt to shape the taste.
Cut the chicken fillet into cubes and place in boiling water. It is better to immediately add salt and a little black pepper. On average, you will need 2.5 liters of chicken broth. When the fillet is almost ready, add the diced potatoes into the pan.
Grate the carrots on a coarse grater and fry together with the onions in a deep frying pan, greased with a drop of vegetable oil. Then add half a glass of water and simmer for about 20 minutes. Add the stewed carrots to the soup after the potatoes have simmered for 10 minutes.
Red bell peppers will add flavor and color to the soup, as will parsley. You can throw in the pepper and parsley at the very end and cook the soup for another 15 minutes. Build the flavor with salt and spices. To puree the soup, use an immersion blender. Use it especially carefully over the boiled meat to chop it as well as possible. The calorie content per 100 g of soup is approximately 55 kcal.
With cream
There is no type of cream soup that does not go well with cream. Creamy soup is made from champignons, potatoes, cauliflower, broccoli, peas and other products, and carrots are no exception. The soft, velvety taste of cream ennobles any soup cooked in any broth. You decide for yourself what kind of broth you will use for preparing lunch according to this recipe, but the soup, as in the photo, cooked in water, will be more dietary.
Prepare the following ingredients:
- 10% cream 50 ml;
- 0.5 kg carrots;
- 200 g finely chopped potatoes;
- 1 large chopped onion;
- salt, pepper and spices for taste.
Grate the carrots on a coarse grater and finely chop the onion. Place them together in a deep frying pan to fry a little and then simmer until done. Potatoes need to be cut into small cubes and thrown into boiling water. After 10 minutes, pour the roast into the pan. Build flavor with salt and spices. Finally, grind the entire contents of the pan with a blender, cool and add cream. The calorie content of this dish will be approximately 60 kcal per 100 g.
With processed cheese
A creamy taste can be created not only with cream, but also with processed cheese. You can choose a product with any flavor, even mushrooms or bacon, this will not harm the dish at all, and will even add a special twist.
In addition to processed cheese, you will need:
- 300 g carrots;
- 2 potatoes;
- onion head;
- canned green peas in a jar;
- 100 g processed cheese;
- salt and spices.
In order for the cheese to dissolve better in water, you need to put it in a saucepan, then pour about a liter of water on top and cook over low heat, stirring constantly. Now you can add vegetables. Finely chop the potatoes, grate the carrots on a coarse grater, and chop the onion into cubes. Cook until fully cooked and only then add canned peas to the soup.
Grind the entire contents of the pan to a puree using an immersion blender. You can serve the dish with crackers. The calorie content of this soup can reach 75 kcal per 100 g, if you pour the whole can of peas into it, or if you pour half of it, then 63 kcal.
Important! Buy processed cheese, not processed cheese. The latter will not dissolve in water and will float in the soup in unappetizing pieces.
With rabbit broth
Rabbit meat is considered dietary meat, which means it is suitable for dietary soup. Select a lean part of the carcass, remove all the skin and remove the fat. Boil the cleaned, processed carcass, then remove the meat and chop it finely. The broth needs to be strained and, if necessary, diluted with water if it turns out to be too fatty.
To prepare the soup you will need:
- 2.5 liters of low-fat broth;
- 250 g carrots, grated on a coarse grater;
- 150 g diced potatoes;
- 100 g chopped onion;
- Adyghe salt.
When the broth boils, throw in all the vegetables and simmer over low heat until tender. Adyghe salt combines all the spices needed for this dish, so it’s better to take it. Build the flavor of the dish, then add chopped rabbit meat to it. Bring the finished soup to a puree consistency using a blender. Can be served with low calorie yogurt. The calorie content of the soup is 80-85 kcal per 100 g.
Carrot and potato soup
Soups in the form of puree are one of the most popular in restaurants and cafes. Reproducing it at home is also not very difficult. The following ingredients must be available:
- vegetable or chicken broth (liquid base) – 0.8 l;
- fresh (or frozen) carrots – 250 g;
- potatoes - 6-8 medium-sized tubers (250 g);
- white or yellow onion – 1-2 pcs;
- fresh garlic cloves – 1-3 pcs;
- vegetable oil – 20 ml;
- celery stalks – 100 g;
- salt and seasonings (be sure to use marjoram in this recipe) - the quantity and composition are selected according to taste preferences.
The time spent by the housewife on preparation is about 35-40 minutes.
The calorie content of puree soup per 100 g is 76 kcal.
Step-by-step cooking process:
- Wash and peel vegetables;
- Pour broth into a saucepan and heat;
- Cut carrots, potatoes and celery into cubes;
- Put the carrots to cook, after 10 minutes add potatoes, and then celery;
- Finely chop the onion;
- Fry it in a frying pan with vegetable oil until completely softened;
- After the vegetables are cooked, but are still quite hard, they should be removed from the broth, which does not need to be drained, and placed in a frying pan with the onions. Simmer all the vegetables together for about 15 minutes;
- Add salt and spices to the liquid;
- Pass the prepared vegetables through a blender;
- Add vegetable broth to the resulting mass and mix well until smooth.
Before serving, add fresh herbs for beauty. You can not mash the potatoes, but leave them in the dish in the form of a cube.
How to make Potato and Carrot Soup
The first step is to peel the vegetables: potatoes, carrots, onions and ginger.
Next, finely chop the onion, grate the ginger, and grate the potatoes and carrots into small cubes. Add 1 tbsp to the pan. olive oil and lightly fry the onion and ginger.
Then add potatoes and carrots. Stir, salt and pepper to taste, simmer for 5 minutes. Then pour in the broth and simmer for 15-20 minutes.
Clean the asparagus and cut into thin slices, heat the frying pan with olive oil.
Fry the asparagus for about 8 minutes over low heat, don’t forget to add salt and stir.
Squeeze the juice out of the orange. We need 150 ml of juice. Then remove the soup from the heat, add the juice and puree using a blender.
Pour the potato and carrot soup into bowls, sprinkle it with asparagus and garnish with a basil leaf.
