Carrot cream soup with the Thermomix

Let's find out how to prepare carrot cream soup with the Thermomix and how to serve it with croutons or mixed seeds in just over 30 minutes.

Carrots are not just a secondary ingredient to be used only in sautés or broths and this velouté is proof of this. Preparing carrot cream soup with the Thermomix is ​​even simpler than with the traditional recipe in a pot because our magical robot blends and cooks without dirtying anything other than the bowl.

You can use any Thermomix model ( TM5, TM6 and TM 31 ) and preparing it will take you just over half an hour. We have enjoyed it in all seasons because it is excellent both hot and at room temperature, accompanied by croutons and perhaps enriched with mixed seeds . Let's see the few steps that separate you from this delicious cream.

How to prepare carrot cream with the Thermomix

1. First clean the vegetables : peel the potatoes and carrots and remove the ends of the latter. Then cut everything into pieces of about 2 cm.
2. Also peel the onion and cut it into 4. You don't need to be too precise because we will then blend them all.
3. Place all the ingredients in the bowl: oil, vegetables and vegetable broth (or water). If you use water we recommend adding a stock cube to make everything tastier.
4. Cook 30 min. 100°C speed 1.
5. Then let the carrot cream rest for 5 minutes (in the meantime season with salt and pepper) and then blend for 1 minute. speed 8 in order to homogenize everything. Distribute on plates and serve, finishing with a drizzle of raw oil if desired.

Serve the carrot soup with croutons or crunchy chickpeas to give the dish a protein component. To make it even tastier and more refined we recommend adding mixed seeds (pumpkin, flax, chia). To tone down the sweet flavor of the carrot you can enrich this cream with Greek yogurt or goat cheese, both added directly to the dish once cooked. The Greek yogurt can be combined creating a spiral on the surface of the cream creating a beautiful play of colors and geometries. The goat cheese, on the other hand, can be positioned by creating a quenelle with two teaspoons.

If you prefer to make a carrot soup without potatoes then use equal weight of carrots and vegetables. For 4 people, 500 g of carrots and 500 g of water will be enough. Then add the onion, oil and salt as per the traditional recipe.

Conservation

The velouté can be kept in the refrigerator for up to 3 days, closed in an airtight container. You can also freeze it , already portioned, for up to 6 months. Then let it defrost in the refrigerator overnight and reheat it in a pan or in the microwave.