Cream of Carrot Soup
Overview
Spring is infinitely beautiful, as bright and beautiful as it is. Cream of carrot soup is not the main soup in Western restaurants. Compared with pumpkin or mushroom soup, it is rarely recommended in Western restaurants. But no matter the taste or appearance, it is not inferior to the others. Cook a pot of fragrant cream carrot soup. The bright color will instantly hit the softness in the center, and the taste in the mouth has both the sweetness of the ingredients and the rich aroma of the cream. It is really nutritious and delicious. Brilliant colors, delightful patterns, and infinite aroma make for a fragrant and beautiful cream carrot soup. Dear friends, let’s fall in love with it~~
Tags
Ingredients
Steps
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Wash the carrots and peel them.
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Cut carrots into small cubes.
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Wash the onion and cut into small cubes.
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Pour olive oil into the wok.
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When the oil temperature rises, add the onions, stir-fry over low heat until fragrant.
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Add carrots and stir-fry.
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Pour in boiling water, add chicken essence and mix well.
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After boiling, skim off the foam, cover, cook over low heat until the carrots are cooked and soft.
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Pour the carrot and onion soup into the juicer several times and quickly puree it into a thick soup.
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Pour it into the pot, add an appropriate amount of boiling water, stir evenly and bring to a low heat. Add salt and light cream and stir evenly.
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Serve in a container.
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Put the whipped cream into a squeeze bottle, squeeze out and decorate.
