Carrot soup with green oil is considered a dietary first course that will help support the body during fasting, all kinds of diets, or in cases where you do not want to overload the body with meat dishes. It is very easy to prepare. As the name implies, carrots are the main component of the soup. Ideally, it should be fresh. From the frozen vegetable, a less fragrant first course is obtained. The most delicious soup can be cooked on young carrots. For taste, add onion and celery root to the composition of the dish. We will prepare soup in the form of mashed potatoes. Therefore, to make its texture silky, we include potatoes in the composition.
We will complement the first dish with green butter, which is prepared in the form of a thick sauce. The base of the oil is olive oil or butter. We use the product that we like best. Any greens will add color to the dressing. Several types of herbs can be used to give the oil a more intense flavor. If you have prepared more dressings than required for the soup, then it can be used for other dishes.
The nuances of cooking carrot soup with green butter
We will prepare our first dish on the water. During the cooking process, the vegetables will give the broth their aroma and taste. Therefore, the soup will be rich in taste. If you want to make it more satisfying, then instead of water, you can take chicken or any other meat broth. Vegetables should be added according to their cooking time. Do not pour too much water at once. First you need to boil the vegetables until cooked, then beat them into a puree, and already at the final stage of cooking the soup, you should adjust the density.
Pureed soups should have a smooth texture. Therefore, they must be thoroughly beaten with a blender. You can also pass the puree through a sieve to make it more uniform and tender. The soup may separate during storage. Therefore, it is better to cook it for 1 meal.
Ingredients:
- Carrots – 5 pcs. medium size;
- Onion – 1 head;
- Potatoes – 2 pcs.;
- Water – 1 l;
- Fresh parsley – 1 small bunch;
- Fresh cilantro – 1 small bunch;
- Rosemary – 1 sprig;
- Vegetable oil – 1 tbsp;
- Olive oil – 100 ml;
- Salt – to taste.
Cooking method:
- In a saucepan, heat the vegetable oil, fry the onion in it until soft and transparent;
- We spread the carrots and potatoes, cut into cubes, to the onion. Pour vegetables with water. Boil them until cooked. Then we break through the mass with a blender;
- Adjust the thickness of the soup with boiled water. Salt to taste;
- Whisk greens with olive oil and salt until smooth. Let the resulting sauce brew for about 15 minutes, then filter it through a sieve;
- Pour the soup into bowls, season it with green butter and serve.
Soup puree is very easy to prepare. And he looks pretty unattractive. Therefore, you should experiment with the feed. The soup can be supplemented with various seeds, herbs, chickpeas. It is served necessarily with crackers, which will act as a crispy element. You can apply a pattern with sour cream, which is laid out in a culinary bag. And with the help of green oil, you can correctly place accents. In general, saving time on cooking, with serving, you can think about making the first dish look more original.
