Creamy Carrot Soup

A vitamin bomb against spring fatigue.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Carrot, fresh

  • 1 piece Parsley, fresh

  • 1 piece Onion, raw

  • 100 g Green, tuber

  • 1 dl Sour cream

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

  • 1 pinch Spices, nutmeg, ground

  • 3 twigs Parsley, fresh

  • 1 piece Spices, bay (leaves)

  • 1.5 l Soup base, chicken, cube

Steps

  1. Place the vegetable base on the stove and bring to a boil. Peel and finely grate the parsley root. Peel and coarsely grate the celery and carrot, peel and finely chop one young onion.

  2. Add butter to the pot and slowly melt it over moderate heat, add the chopped onion, grated parsley root, and grated celery. Slowly sauté and make sure the vegetables do not change color.

  3. Add the grated carrot to the sautéed vegetables and quickly mix. Pour hot vegetable base over all the ingredients.

  4. Add a pinch of salt, a bay leaf, and cook for about 20 minutes until the vegetables soften.

  5. Remove the soup from the heat, blend it with an electric mixer, and return it to the stove to bring to a boil.

  6. Season the soup with freshly ground white pepper and grated nutmeg. For a creamier taste, stir in a bit of sour cream.

  7. Serve the creamy carrot soup in bowls and sprinkle with washed and chopped parsley.

Nutrition Information (Per 100g)

  • Calories: 43.7 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 9.13 g
    • Sugars: 3.46 g
  • Protein: 0.28 g
  • Fiber: 1.66 g

Advice

To prevent the vegetables from sticking to the pot, you can lightly grease it.