Cream-soup with carrots, saffron and celery Soups, as you agree with me, is one of the most healthy ways of eating. A vegetable rich cream soup can perfectly saturate the body with a symphony of taste and good. Prescription cream-soup with carrots vegetables are cooked for a couple. This will help to save not only the maximum of useful vitamins and trace elements, but also the taste and color of vegetables. Cream-soup of carrots has an appetizing yellow-orange color, a fragrant and rich taste. The sweetness of carrots is balanced by potatoes, celery and a little saffron give an unforgettable aroma to the dish, and milk brings a creamy taste that saturates our body and feelings. A fine dish for cool autumn evenings.
Ingredients:- Carrot 2 pcs.
- Potatoes 1 pc.
- Celery root 50g
- Milk 100 ml
- Saffron ground 1 g
- Salt 4 g
- Parsley fresh 2 g
- Oil melted 50 g
- Ground coriander 3 g
- Turmeric 3 g
- Fresh ginger 10 g
- Black pepper powder 2 g
- Step 1 To make soup, you will need carrots, potatoes, milk, melted butter, celery and ginger (can be ground), as well as salt, turmeric, coriander, black pepper and parsley.
- Step 2 Peel and cut into medium pieces of carrots and potatoes.
- Step 3 Carrots and potatoes cook for a couple until ready 10-15 minutes.
- Step 4 When the vegetables are ready - move them to the food processor and grind to a mashed state.
- Step 5 Grate 1 cm of ginger root on a fine grater.
- Step 6 Prepare all the necessary spices in advance: turmeric, coriander, ginger, ground celery. Preheat a frying pan with melted butter, then fry for about 30 seconds ginger. Then add the remaining spices for 10 seconds and remove from heat.
- Step 7 Heat a little milk and mix saffron with it. Milk is needed to add protein to the dish.
- Step 8 Add the vegetable puree to the milk with saffron, bring to a boil, if the soup is very thick add water.
- Step 9 Then add salt, black pepper and chopped parsley. Serve hot.