Cream of carrot and cream soup
Carrots are rich in many nutrients, primarily vitamins and minerals, so it can justifiably be classified as a medicinal food. It mostly contains vitamins B1, B2, C, D, E, H, and provitamin A. Of the minerals in carrots, iodine is the most abundant. , potassium, calcium, iron and copper. Iron and copper are important for the blood, especially in anemia problems. Iodine is of great importance for the glandular system. Potassium is involved in normalizing heart function, and calcium is a guardian of bones. Beta-carotene from carrots gives the complexion freshness, and protects the skin from the harmful effects of the sun, helping it to darken quickly and healthily. Due to its many beneficial effects on the body, carrots are certainly a desirable and healthy vegetable.
Preparation steps
- While peeling potatoes and carrots, sauté the red onion in a little olive oil. When the onion has softened, add sliced carrots and potatoes to the middle pieces. Pour 1 liter of water over everything and add the soup cube. Add spices as desired. I only added dried basil.
- Bring to a boil, then reduce the heat. Cook over low heat for about 30 min.
- Put the vegetables, together with the stock in which they were cooked, in a blender, add sour cream and mix at the highest speed for 2 minutes. If the soup is too thick, you can add water until you get the density you want.
- Return the mixed vegetables to the cooking pot and let them boil once more. The amount is enough for 4 people.
Serving
Pour the cream soup into plates and serve with a ball of sour cream.
