Carrot soup-puree is an invaluable source of vitamins, which we lack so much in everyday life. It will be especially useful for children, but adults will certainly like it. I like to serve it with sour cream, cream or cream cheese to suit the mood.
Ingredients
- Carrots - 700 g
- Bell pepper - 1 piece
- Cream - 200 ml
- Paprika - 1 tsp.
- Spices and seasonings - 1 tsp.
- Garlic - 2 teeth
- Butter - 30 g
Step-by-step cooking recipe
Coarsely chop carrots with pepper, and fry in butter with garlic.
Fill the vegetables with water so that it covers them, and boil until soft.
Puree the soup with a blender, add all the spices and cream.
Bring to a boil again and remove from heat.
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