Carrot cream soup

Very simple to prepare, carrot cream soup is tasty and versatile. Here's how to prepare it with the basic recipe, how to serve it and all the variations.

Carrot cream soup is a light first course perfect for any time of year . During the cold season it is excellent enjoyed while still hot and steaming, accompanied by some croutons. However, when the days start to warm up you can serve it at room temperature or cold : you will fully perceive the flavour.

To make this carrot cream we went with the classic: quality carrots, potatoes and onions are the main ingredients. You will then need some vegetable broth (but water is fine too) and the classic condiments such as oil, salt and pepper. However, we will give you some suggestions for personalizing the recipe as well as the right tips for preparing it in a pressure cooker and with Bimby-type multifunction robots.

How to prepare the carrot cream soup recipe

1. First, peel the potatoes and carrots and cut both into chunks of a couple of centimetres.
2. Also peel the onion and cut it into coarse pieces. There's no need to be too precise because then we'll blend everything.
3. Heat the oil in a pan and brown the onion over medium heat, without letting it burn.
4. Then add the other vegetables and, after letting them flavor for a few minutes, cover with the vegetable broth (or water). Don't put it all in at once because you always have time to add it.
5. Transfer to the heat, add a pinch of coarse salt and leave to cook for 25-30 minutes starting from the boil. Make sure the vegetables are well cooked by spearing them with a fork.
6. Blend the velouté with the immersion blender , flavor with freshly ground pepper and distribute on plates, completing as desired with croutons.

To make the cream soup thicker you can put it back on the heat over medium heat until it reaches the desired consistency. Conversely, if you want it more fluid, all you have to do is add a little broth (but also cream or milk).

How to prepare croutons

Crostini are essential when talking about creams and velvety soups. They give the dish a crunchy note and help to fill you up . They can be prepared in many ways: in a pan, in the oven or in an air fryer. The first and last ones are ideal when you want to make a small quantity while the oven tray is perfect for hosting your personal supply.

Crostini can be prepared with any type of bread , even a few days old. In addition to classic white bread, you can use wholemeal, gluten-free or black bread. Furthermore, it is really simple to flavor them with spices (turmeric, ginger, paprika, etc.) or fresh or dried aromatic herbs (sage, rosemary, thyme, etc.).

To make them, cut the bread into one centimeter cubes, season them with oil, salt and herbs or spices to taste and cook them with the technique you prefer until they are golden and, indeed, crunchy.

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Crispy bread croutons

In addition to croutons, the cream soup can be served with crunchy chickpeas prepared in the oven or in the air fryer : they will amaze you with their intense flavor and will make your cream soup richer and more protein-rich.

Carrot cream soup: cooking techniques

Given the simplicity of preparation, carrot cream soup can also be cooked in multifunction robots (such as Bimby) and in a pressure cooker, including an electric one. In the first case, place all the vegetables cut into pieces inside the container/jug, cover with the broth, season with salt and set a cooking time equal to that of the recipe (start with 25 minutes) and a temperature equal to 100° C. Then operate the blades until everything is blended.

To prepare the carrot soup in a pressure cooker , combine all the vegetables in the pot, cover with the broth and add the salt. Close with the lid and calculate 10 minutes from the whistle. Then blend with an immersion blender, flavor with pepper and serve, completing with a drizzle of raw oil.

Carrot cream soup: variations

This dish is really simple to customize by adding spices, herbs or other vegetables. In fact, practically all the ingredients can be transformed into a velvety soup: the important thing is to adjust the amount of water.

For example, you can make a carrot soup without potatoes , replacing them with 2 other carrots. You will get a lighter first course but a little less creamy. For a light carrot soup , however, skip the step in which the onion is fried and simply put all the vegetables in the pot with the broth. You will only add a round of raw oil at the end, just as you can see in this video . Alternatively, try your hand at pumpkin and carrot cream soup (without potatoes).

Spices and aromatic herbs are excellent for giving creamed potatoes and carrots a different flavor every time. If you love exotic flavors you can add:

• turmeric (2 teaspoons)
• ginger (1 teaspoon if dry, 1 finger if freshly grated)
• curry (1-2 teaspoons depending on taste)
• sweet or smoked paprika (1 teaspoon)
• cinnamon (1 teaspoon)

Aromatic herbs, on the other hand, can be added directly during cooking so that they release all their flavour. Sage and rosemary go well with carrots, but also thyme and bay leaves. You can make the so-called bouquet garni by tying them together with string so that it is easier to remove them later.

Conservation

The carrot cream soup will keep for 2-3 days in the refrigerator , closed in an airtight container. You can heat it in a pan or in the microwave before bringing it to the table or enjoy it cold/at room temperature if the season allows it. Keep in mind that leftover carrot cream soup is also excellent for seasoning pasta . You will taste how delicious it is with a sprinkling of grated cheese!

Alternatively, you can freeze it , already portioned, and let it defrost in the refrigerator before heating it. In this way it lasts for 2-3 months .