Cream of carrot soup recipe
Delicious, easy and fast cream of carrot soup recipe, a light dish that with certainty you will love, perfect for any season of the year.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: soup
Cuisine: Spanish
Keyword: carrot
Servings: 4
Calories: 45kcal
- 6 carrots
- Half an onion
- A stick of coriander
- 250 mL or a can of evaporated milk
- 4 slices of yellow cheese
- 45 grams of butter
- Half a teaspoon of pepper
- A teaspoon of salt
Start by cooking the carrots in a pot with hot water on medium heat until they’re soft.
Then, take them out and drain them to cut them into medium pieces.
Add the cut carrots to the blender, then add just a bit of the milk, the half an onion, the coriander, the cheese, the pepper and the salt.
Blend for one or two minutes while adding the rest of the milk bit by bit until getting a creamy mixture with no lumps in it.
The next step is to heat up the butter on high heat and once it’s melted add the mixture of the carrots and stir and mix constantly while it starts boiling.
Let it cook for one minute and then take it off of the fire. Serve the hot cream of carrot soup in a bowl and enjoy it.
Calories: 45kcal