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
Prepare the carrots: cut the ends, peel and wash with water. Cut in thick slices.
In a saucepan, heat the oil and fry the carrots for 5 minutes.
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.
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.
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.