Carrot Puree Soup with Ginger
Despite the fact that the carrot – one of the most affordable and cheap products, simple and healthy soups from it is not so often appear on our tables. And it is in vain. They are characterized by a delicate texture, pleasant sweet taste and unique aroma of vegetable.
In addition, carrots – surprisingly flexible base: in the carrot soup, you can add rice, cheese or bread, potatoes or cream; highlight a taste and smell of nutmeg, coriander, garlic and ginger. And that nutrients of carrots are better absorbed , season this kind of soup with good butter.
Carrots – 0.5 kg
Onions – 1
Low-fat cream – 1 cup
Vegetable oil – 2 tbsp. spoons
Butter – 1 tbsp. a spoon
ginger powder -. 1 tsp
Vegetable broth (or water) – 2 cups
Salt – to taste (0.5 tsp.)
Ground pepper – to taste
Carrot are peeedl and cut into the middle-sized slices, onion finely crumble.
In a saucepan with a thick bottom heat oil and put out the chopped onion until it is translucent and tender – about 4-5 minutes.
Add carrots and ginger, stir and warm up a little bit; pour water (or broth) and cook over medium heat for 25-30 minutes (check with a fork, became whether the soft carrots, and if not enough – to take on more fire).
Beat the carrots in a blender to puree, pour into a saucepan, add the cream, salt and pepper to taste.
When serving can be decorated with parsley.
Tip: If you do not have cream, you can replace it with milk and butter, just add a little more.