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
Directions
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.
