Crécy soup (carrot soup)

Carrots give a soft and sweet flavor to this soup that will be enjoyed by the whole family!

Ingredients for 2 persons

  • 500 g of carrots (gross weight)         
  • 1 tablespoon of sunflower oil 
  • ½ chicken stock
  • 500 ml of cold water
  • 60 g of liquid cream


Step 1:

Prepare the carrots: cut the ends, peel and wash with water. Cut in thick slices.

Step 2:

In a saucepan, heat the oil and fry the carrots for 5 minutes.

Step 3:

Pour the cold water over the carrots. Add the chicken stock.

Cover the pan and cook for 20 minutes on low heat (4/10).

The carrots are cooked! This quick cooking preserves a maximum of vitamins and minerals and releases beta-carotene from fibrous cells. In the presence of a little fat (which is the case for this recipe), the beta-carotene absorption will be optimal. Our body transforms this molecule into vitamin A, the role of which is important in many functions of the body. Vitamin A promotes good vision and bone growth. It preserves the skin health and protects the body against infections.

Step 4:

After 20 minutes of cooking, remove the pan from the heat.

Blend the contents of the pan (carrots + juice) until you obtain a smooth soup without pieces.

Step 5:

Add the cream to the soup. Mix and serve your soup.

Cream is a fat that does not support high cooking heat, so it is added at the end of cooking.

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