Diet carrot and potato puree soup

First courses vary in consistency and ingredients. Vegetable soups are used as a source of vitamins and nutrients, which is so necessary in the autumn-winter period. You should write down several simple carrot soup recipes in your cookbook to please yourself or your family, as well as to keep your diet tasteful.

Puree soups are ideal for lunch or dinner, as they allow you to get the full range of useful components, but at the same time minimize the load on the organs of the digestive system. Diet carrot soup is used for therapeutic purposes in treatment or as a dish to help lose weight.

How to cook carrot soup:

1. Wash the vegetables and peel them all thoroughly (even if you bought already washed or packaged carrots);
2. Pour water in the recommended amount into a saucepan or other container suitable for liquid dishes and set to heat;
3. Cut the carrots and celery into even and beautiful cubes;
4. Carrots, prepared for use, then put to boil, after 10 or 12 minutes add prepared and chopped celery to it;
5. Chop the onion as finely as possible;
6. Fry in a frying pan (in a saucepan) until softened;
7. After the vegetables are cooked, they should be removed from the water (no need to drain it) and added to the onion. Simmer for about 15 minutes;
8. Add salt and spices selected to taste to the water;
9. Pass the prepared (stewed) vegetables through any chopper, but it is better to choose a blender for this purpose in order to obtain the puree required for the recipe;
10. Add the resulting mass to water and mix well.

Add fresh herbs before serving.

Carrot and potato soup

Soups in the form of puree are one of the most popular in restaurants and cafes. Reproducing it at home is also not very difficult. The following ingredients must be available:

• vegetable or chicken broth (liquid base) – 0.8 l;
• fresh (or frozen) carrots – 250 g;
• potatoes - 6-8 medium-sized tubers (250 g);
• white or yellow onion – 1-2 pcs;
• fresh garlic cloves – 1-3 pcs;
• vegetable oil – 20 ml;
• celery stalks – 100 g;
• salt and seasonings (be sure to use marjoram in this recipe) - the quantity and composition are selected according to taste preferences.

The time spent by the housewife on preparation is about 35-40 minutes.

The calorie content of puree soup per 100 g is 76 kcal.

Step-by-step cooking process:

1. Wash and peel vegetables;
2. Pour broth into a saucepan and heat;
3. Cut carrots, potatoes and celery into cubes;
4. Put the carrots to cook, after 10 minutes add potatoes, and then celery;
5. Finely chop the onion;
6. Fry it in a frying pan with vegetable oil until completely softened;
7. After the vegetables are cooked, but are still quite hard, they should be removed from the broth, which does not need to be drained, and placed in a frying pan with the onions. Simmer all the vegetables together for about 15 minutes;
8. Add salt and spices to the liquid;
9. Pass the prepared vegetables through a blender;
10. Add vegetable broth to the resulting mass and mix well until smooth.

Before serving, add fresh herbs for beauty. You can not mash the potatoes, but leave them in the dish in the form of a cube.

Option 3: Carrot cream soup with cheeses

To prepare carrot soup puree, ordinary processed cheese will be used. With them, the dish is prepared tasty and simply, it acquires a pronounced creamy taste. But if you wish, you can also use regular hard cheese, which melts well.

Ingredients

• 3-4 carrots;
• 1 onion;
• 2 potatoes;
• 50 g butter;
• 90 g cheese;
• a glass of milk;
• 500 ml water;
• parsley, spices.

How to cook

Cut the potatoes into pieces, add 500 ml of water, and send to cook on the stove.

Chop the onion into arbitrary slices, place in oil, fry, but do not brown.

Peel and chop the carrots and add to the onions. Cook together over medium heat for about three minutes. Add vegetables to potatoes and stir.

Boil milk and add to the pan. Now add salt, cover, and cook until the carrots are soft.

Puree vegetables in milk. Add more spices to taste and return to the stove.

Cut the processed cheese into cubes. You can simply grate them. Add to the pan, stir. Heat the soup on the stove until all the pieces are dissolved. Add fresh parsley to the finished dish.

If there is no milk, then it’s okay, you can cook the dish only with water. In this option, you need to immediately pour not 500, but 700-750 ml of liquid. To shorten the cooking process, it is convenient to use boiling water from a kettle.

Carrot cream soup

To prepare a nutritious, but not too high-calorie dish, you will need to have the following set of ingredients:

• fresh carrots (frozen grated carrots can be used) – 350 g;
• onion – 1 piece;
• potatoes (medium tubers) – 2 pcs;
• ready-made (pre-cooked) broth – 1 l;
• melted butter – 20 ml;
• cream 15% - 1 glass;
• salt, pepper and spices - to taste.

Time – 40 minutes.

The calorie content of carrot puree soup, which contains cream, per 100 g is 78 kcal.

Video: Carrot puree soup with ginger

The finished dish can be served either hot or chilled. It is recommended to garnish the soup with finely chopped fresh herbs or season it with herbs before eating.

Carrot puree soup is a wonderful dish that will bring a lot of benefits to your body. Be sure to treat yourself to a variety of delicious and nutritious soups. They will help you stay in good shape and get rid of harmful radicals. Also, thanks to the content of useful components, carrots are absorbed by the human body in the shortest possible time.

Such carrot puree soups are especially beneficial at times when the immune system is weakened, then they saturate the body with the right elements and also help strengthen the immune system. The main and important advantage of this soup is that you can buy carrots at any time of the year in any store or market in your city.

Carrots are endowed with a lot of useful substances. Such as vitamins: A, B1, B2, B5, B6, B9, B12, D, C, E, PP; macroelements: chlorine, magnesium, sodium, potassium, phosphorus, calcium, sulfur; trace elements: cobalt, molybdenum, selenium, chromium, fluorine, manganese, iodine, copper, phosphorus, calcium, lithium, nickel, aluminum, boron. Eating carrots promotes the proper functioning of the gastrointestinal tract and fills the body with much-needed vitamins.

When cooked, carrots do not lose their beneficial properties, so you are free to choose the recipes for making pureed carrot soup that you like.

Carrot puree soup for children

It is very difficult to teach children to eat vegetables and dishes made from them. A recipe for making carrot soup – puree – helps solve this difficult problem. It will require the simplest ingredients:

• carrots (if you have young ones, it is better to use them) – 5-6 pcs;
• rice (not boiled) – 110 g;
• melted butter – 2 tbsp;
• water (or vegetable broth) – 1.5 l;
• low-fat milk or cream - ½ cup.
• salt.

Cooking time – 35 minutes.

Calorie content per 100 g – 75 kcal.

Cooking process:

1. The water or broth must be brought to a boil;
2. Place the pre-washed rice in water (cooking it for 5 minutes);
3. Peel and grate the carrots, then place in a common saucepan;
4. Cook until rice softens;
5. Cool the soup, puree all the ingredients (using a blender for this purpose);
6. Add a little salt;
7. Then add ghee and cream/milk and bring to a boil a second time.

Serve with bread for lunch.

Try making buckwheat - the recipe with minced meat will make the dish even tastier and more satisfying.

Read our article on how to cook sea cucumber with honey.

Take note of our recipe for delicious zucchini in batter.

Carrot puree soup according to Tony-n recipe

You will need:

Cooking short-grain rice – 200 ml;

Carrots – 300 gr. (about 4 large carrots);

Milk or low-fat cream - 2 cups;

Salt - to taste.

Butter and white croutons - on a plate

Note.

I must say that I don’t know the “author’s proportions”... so I selected them to my taste. It turned out to be a rice and carrot soup and I loved it. Or you can take more carrots - then the “carrot” taste will be brighter.

1. Very easy! First, as always, I wash and peel the carrots and rinse the rice.

2. Pour three volumes of boiling water (600 ml) over the rice and cook for 10 minutes over low heat under the lid.

3. While the rice is cooking, I cook the carrots in the microwave to speed up the process of preparing the soup. I cut it into small slices. When cooking in the microwave, size matters - small pieces cook faster. For cooking 300 gr. carrots need 4-5 minutes at 900 W. If it’s not quite ready, it’s okay, just finish cooking it with the rice.

4. After 10 minutes, I added carrots to the rice, and cooked for another 15 minutes until soft, and the carrots should be cooked and the rice should be completely cooked, soft even inside the grains.

5. If not all the water has been absorbed and boiled away, drain the remainder. Grind the rice and carrots into puree using a blender.

6. Dilute the resulting thick puree with boiling milk (cream) to the desired consistency. All you have to do is bring it to a boil - and that’s it, it’s ready. As an experiment, I diluted half with cream (200 ml), half with milk (1 glass).

With cream it comes out a little more “velvety”, you can probably use thicker cream if you like. The milk made an excellent, tender creamy soup! I liked it even better. Oh yes! Add salt to taste.

7. I quote the author: “serve with breadcrumbs and a piece of butter on each plate.” Exactly! Simply delicious!

Bon appetit!

Carrot-ginger cream soup

The soup cooked according to this recipe will not only be a tasty base for lunch, but also a remedy for treating colds. Since it contains ginger, the broth retains the vitamins and minerals necessary to strengthen the immune system. The taste and aroma of the finished dish are amazing and will not leave anyone indifferent. To prepare, you will need to have a set of ingredients such as:

• potato tubers - 4 pcs;
• carrots – 200-300 g or 2-3 pcs;
• onion – 1 piece;
• ginger root – 5-6 cm;
• vegetable oil – 20 ml;
• meat or vegetable broth – 0.7-0.9 l;
• salt and seasonings according to taste preferences.

Time – 35 minutes.

Calorie content per 100 g – 77 kcal.

Process for making ginger soup:

1. Wash and peel all vegetable components of the future soup;
2. Cut potatoes and onions, as well as carrots into cubes;
3. Fry the onion in oil;
4. Grind the ginger root and add it to the onion;
5. Then add all the other vegetables to it and simmer for 10 minutes;
6. Add spices and salt to the broth, add softened vegetables, cook for about 20 minutes;
7. Remove from heat and puree all ingredients with a blender directly in the pan.

Serve in portions with a fresh sprig of herbs.

How to make delicious carrot soup

First courses vary in consistency and ingredients. Vegetable soups are used as a source of vitamins and nutrients, which is so necessary in the autumn-winter period. You should write down several simple carrot soup recipes in your cookbook to please yourself or your family, as well as to keep your diet tasteful.

Puree soups are ideal for lunch or dinner, as they allow you to get the full range of useful components, but at the same time minimize the load on the organs of the digestive system. Diet carrot soup is used for therapeutic purposes in treatment or as a dish to help lose weight.

How to cook carrot soup:

1. Wash the vegetables and peel them all thoroughly (even if you bought already washed or packaged carrots);
2. Pour water in the recommended amount into a saucepan or other container suitable for liquid dishes and set to heat;
3. Cut the carrots and celery into even and beautiful cubes;
4. Carrots, prepared for use, then put to boil, after 10 or 12 minutes add prepared and chopped celery to it;
5. Chop the onion as finely as possible;
6. Fry in a frying pan (in a saucepan) until softened;
7. After the vegetables are cooked, they should be removed from the water (no need to drain it) and added to the onion. Simmer for about 15 minutes;
8. Add salt and spices selected to taste to the water;
9. Pass the prepared (stewed) vegetables through any chopper, but it is better to choose a blender for this purpose in order to obtain the puree required for the recipe;
10. Add the resulting mass to water and mix well.

Add fresh herbs before serving.

Useful tips

You can successfully prepare soup not only by following the recipe, but also by applying some culinary secrets, listening to the advice and recommendations of chefs or those who have previously prepared this dish. As for carrot puree soups, here are some useful tips:

• You need to salt the soup carefully - carrots add sweetness to the broth, so it is best to add salt gradually, constantly tasting the dish;
• before use, it is recommended to sprinkle the main ingredient (carrots) with vegetable oil, then bake in the oven - the finished soup will acquire a pleasant aftertaste;
• Cream helps achieve the desired consistency of the finished dish.

It is very important to remember that if the recipe contains cream or milk, then the broth and all ingredients must be warm before preparing them, and then they must be brought to a boil. Thus, the variety of recipes for carrot puree soups will allow you to prepare different vitamin-rich first courses that will appeal to both adults and children.

Do you have a blender and have never made pureed soup before? In vain. Even if you don’t like first courses, especially vegetable ones, you will probably like them in this form. To give cream soup a delicate silky texture, a large amount of cream or butter is usually added to it, but we will try to keep the amount of high-calorie ingredients to a minimum so that you can eat plenty of soup without harming your figure.

Spicy pumpkin soup

• Peeled pumpkin – 600 g
• Potatoes – 2 pcs.
• Water – 2 tbsp.
• Milk – 1 tbsp.
• Olive oil – 1 tbsp. l.
• Ginger root – 5 g
• Nutmeg, coriander, red pepper, curry, salt - to taste

Cut the pumpkin and peeled potatoes into small cubes, add a glass of water and simmer over low heat until soft. Puree the prepared vegetables with the liquid in a blender. Boil milk with a second glass of water, pour vegetable puree into the boiling mixture. Add oil, finely grated ginger root, salt and spices. Cook at low boil for 4-5 minutes.

• Proteins – 1.4 g
• Fat – 1.5 g
• Carbohydrates – 6.2 g
• Calorie content – ​​39 kcal

Carrot soup

What to cook from:

• carrots – 3 pcs. (large);

  Stew vegetables for carrot soup

• onion – 1 pc.;
• parsley root – 1 pc.;
• potatoes - 2 tubers;
• butter – 100 g;
• milk – 250 ml;
• egg yolks – 2 pcs.;
• parsley and dill - 20 g each;
• ground black pepper;
• salt.

How to make carrot soup

• Peel the onion and chop finely. Wash the carrots and parsley root, peel and grate on a coarse grater.

• Wash the potatoes, peel them, cut them into small cubes.
• Melt the butter in a frying pan, add onions, carrots, parsley root, and potatoes. Cover the frying pan with a lid and simmer for 10 minutes over low heat.
• Blend the vegetables to make carrot soup
• Pour in 200 ml of hot water, 200 ml of milk, add salt and pepper, cook for another quarter of an hour.

• Grind the finished soup in a blender, beat the egg yolks with milk and pour in a thin stream into the resulting puree soup, heat again without bringing to a boil.

• We sort through the dill and parsley, rinse with cold water, dry on a paper towel and chop finely.

Ready-made carrot soup

Pour freshly brewed carrot soup into portioned bowls, add chopped greens to each and serve.

You can make changes to the recipe, supplement it with other vegetables, for example, a puree soup made from carrots with spinach, green beans, and cauliflower turns out delicious.

Diet broccoli puree soup

• Broccoli – 500 g
• Onions – 1 pc.
• Chicken broth – 1 l
• Vegetable oil – 1 tbsp. l.
• Milk – 150 ml
• Salt, spices to taste

Wash the broccoli and divide it into florets. Place a thick-bottomed pan on the fire, heat the oil in it and add finely chopped onion. Simmer it over low heat. Then add the broccoli and simmer for another 5 minutes. Pour the broth into the pan, bring to a boil, add salt, add spices and simmer for 15-20 minutes until the broccoli florets are soft. Then puree the soup using an immersion blender. Return the pan to the heat, pour in the milk, bring to a boil and immediately turn off.

• Proteins – 2.4 g
• Fat – 1.3 g
• Carbohydrates – 2.5 g
• Calorie content – ​​29.2 kcal

Dietary pumpkin puree soup

This is a classic version of vegetable puree soup for weight loss. Watch how to make this soup step by step.

Recipe:

carrots - 0.200 kg; garlic - 0.005 kg; onion - 0.100 kg; pumpkin - 0.600 kg; potatoes - 0.200 kg; refined oil "Oleina"; vegetable broth (or water); salt; cinnamon.

Technology:

1.

Thoroughly wash and process the carrots, onions and garlic.
Cut as desired. Saute over moderate heat in a deep saucepan in olive oil for 2 minutes. 2.
Wash the pumpkin, cut off the pulp from the rind.
Cut it into medium cubes. 3.
Cut the washed, peeled potatoes in the same way as the pumpkin.
4.
Add pumpkin and potato cubes to the saucepan where the vegetables are sauteed.
Pour vegetable broth or water into it until the vegetables are completely covered. Add salt. Add cinnamon (on the tip of a knife). 5.
After this, reduce the heat to low so that the soup barely simmers.
Cook until all ingredients are soft. 6.
Remove the saucepan from the stove, pour the contents into the blender bowl. Puree the vegetable mass until smooth. You can serve the soup with croutons. Decorate with parsley leaves.

Mushroom cream soup from champignons

• Champignons – 400 g
• Potatoes – 4 pcs.
• Onions – 2 pcs.
• Milk – 500 ml
• Vegetable oil – 1 tbsp. l.
• Salt, spices to taste

Peel the potatoes, cut into small pieces, put in a pan with water and put on fire. Heat a frying pan with oil and add finely chopped onion, simmer for 2-3 minutes, then add chopped mushrooms. Simmer until done. When the potatoes are cooked, drain the water, leaving about 1 cup of liquid in the pan. Place the stewed mushrooms in a saucepan, pour in the milk, add salt and spices. As soon as the milk boils, remove the soup from the heat and puree with a blender.

• Proteins – 3 g
• Fat – 2.3 g
• Carbohydrates – 7.4 g
• Calorie content – ​​60.5 kcal

Diet carrot soup recipe

To prepare four servings of dietary carrot soup you will need:

• Carrots 600 gr.;
• Sweet pepper 1 pc.;
• Onions 2 pcs.;
• Garlic 2 cloves;
• Salt;
• Low-fat cheese 150 gr;
• Spices (bay leaf, ground nutmeg and black pepper, dried ginger);
• Dill and parsley;
• Low fat milk 200 ml.

1. Wash the carrots, peel and cut into rings.
2. Peel the onion and chop coarsely.
3. Wash the sweet pepper and cut into large pieces.
4. Boil water in a saucepan, add bay leaves and vegetables. Boil carrots, onions and peppers in a saucepan until tender.
5. Place the boiled vegetables in a blender, pour in a glass of vegetable broth and blend until smooth.
6. Place the resulting vegetable puree into a saucepan, add milk, season with salt, crushed garlic and spices to taste and boil for three minutes.
7. Cool the soup slightly and pour into bowls.
8. Cut the cheese into small cubes and place in bowls with soup.
9. Sprinkle the finished soup with fresh chopped dill and parsley. Diet carrot soup is ready! It contains a minimum of calories and maximum benefits, so you can eat it every day.

Zucchini soup with chicken

• Zucchini – 1 kg
• Chicken fillet – 400 g
• Onions – 1 pc.
• Carrots – 1 pc.
• Water – 1 l
• Vegetable oil – 1 tbsp. l.
• Salt, spices to taste

Pour cold water over the fillet and boil until tender, then remove, cool and disassemble into small fibers. Heat the oil in a thick-bottomed saucepan, add finely chopped onion and grated carrots, and then zucchini, cut into small cubes. Simmer until done. Puree the vegetables in a blender and add chicken broth, add salt, spices and meat. Bring to a boil and cook over low heat for 5-7 minutes.

• Proteins – 3.9 g
• Fats – 0.7 g
• Carbohydrates – 2.3 g
• Calorie content – ​​32.2 kcal

Option 4: Carrot soup with chicken

A hearty and nutritious version of chicken soup. The recipe uses a thigh; if necessary, it can be replaced with other parts of the carcass. In the dietary version, you can use breast without skin.

Ingredients

• 1 chicken thigh;
• 400 grams of carrots;
• 2 tbsp. l. oils;
• 0.8 l of water;
• 70 g processed cheese;
• 200 g onion;
• thyme, pepper, oregano, salt to taste.

Step by step recipe

Pour water over the chicken thigh, put it on the stove, and remove the foam when it boils. Cook for a quarter of an hour. If the bird is domestic, then 25 minutes.

Chop onions and carrots. Lightly fry in oil, transfer to chicken. Cook everything together for another 20 minutes until the vegetables are soft.

Remove the cooked thigh. Add processed cheese to the vegetables, add salt, a pinch of oregano and thyme, and pepper. Boil for a couple of minutes.

Puree the soup and pour into bowls.

Cut the chicken into small pieces, add to each serving, and garnish with herbs.

If you have a powerful blender, then part of the boiled chicken can be ground together with vegetables to a smooth puree. The taste of the dish will become more intense.

Dietary creamy cauliflower soup with cheese

• Cauliflower – 800 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Water – 1.5 l
• Potatoes – 2 pcs.
• Vegetable oil – 1 tbsp. l.
• Milk – 100 ml
• Cheese 20% – 50 g
• Salt, spices to taste

Disassemble the cabbage into inflorescences and boil for 15 minutes in boiling salted water. Then drain the water and cool the cabbage. Heat oil in a thick-bottomed saucepan, add finely chopped onion, simmer for 1-2 minutes. Peel the potatoes and carrots, cut into small cubes and add to the onion, stir and simmer for 5-7 minutes. Pour in 1.5 liters of boiling water, add salt, add spices and cook under the lid until the vegetables are fully cooked. After this, add the cabbage, boil for a couple more minutes and puree the soup with a blender. Pour in the milk, add the grated cheese, return the pan to the heat, bring the soup to a boil, stirring constantly, and, without stopping stirring, simmer over low heat for 5-6 minutes.

• Proteins – 1.6 g
• Fats – 0.8 g
• Carbohydrates – 3.3 g
• Calorie content – ​​25.1 kcal

Dietary vegetable puree soup

• Potatoes – 200 g
• White cabbage – 200 g
• Turnip – 200 g
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomatoes – 2 pcs.
• Water – 1.5 l
• Vegetable oil – 1 tbsp. l.
• Garlic – 4-5 teeth.
• Salt, spices to taste

Peel potatoes, turnips and carrots and cut into cubes. Place together with coarsely shredded cabbage in a saucepan, add water, salt and put on fire. Immerse the tomatoes in boiling water for a minute, then drain the water and peel them. In a frying pan heated with oil, lightly simmer the onion, cut into half rings, after a couple of minutes add the peeled and finely chopped tomatoes. Simmer for 7-8 minutes under the lid, adding salt and spices. When the vegetables in the pan are completely cooked, add the stewed tomato to them. Puree the soup with a blender, return to the heat, add chopped garlic, stir and boil over low heat for 2-3 minutes.

• Proteins – 0.6 g
• Fats – 0.5 g
• Carbohydrates – 3.1 g
• Calorie content – ​​18.3 kcal

Dietary puree soups - general principles of preparation

Dietary vegetable puree soups are cooked in vegetable broth or water. If you want to cook a more nutritious soup, they can be cooked in a low-fat broth made from lean meat, mainly from sirloin, which does not contain fat. Chicken fillet is the most suitable option when choosing meat for cooking dietary broth.

To prepare such puree soups, you can use any vegetables: of course, carrots, onions, potatoes, as well as ripe tomatoes, beets and others. If you add pumpkin pulp to them during cooking, you will get an equally tasty and at the same time very healthy dietary puree soup, the pumpkin taste of which is very popular with children.

Preparing dietary puree soups is not so difficult. Chopped vegetables are boiled until tender in light meat broth, concentrated vegetable broth or water, cool slightly, and then pureed.

Frying and spices are not needed for such soups. To give a delicate creamy taste, low-fat cream is added, which can be replaced with low-fat milk or sour cream.

If, in your opinion, the soup lacks taste, season it with chopped herbs when serving.

Recipe Description

Carrot puree soup is a wonderful recipe for a children's spring menu.
And also for those who want to eat healthy, low-calorie, and who fast. Perhaps your husband will not be delighted with carrot soup (although in my family men eat it with pleasure). Then prepare him kharcho soup - this is a very “masculine”, hearty, high-calorie dish. Or cook real Ukrainian borscht. But the kids will love the carrot puree soup – I’m one hundred percent sure! Soft, delicate texture, delicious aroma and ease on the stomach - this will make it excellent not only for children, but also for their mothers who want to lose a few kilograms on the eve of the warm season.

I'm not even talking about the benefits: carrots contain a lot of carotene, which is good for the eyes and blood, and a lot of vitamins A and E - for smooth, healthy skin. So carrot soup will be useful for everyone: children who strain their eyes at school, adults who want to look slimmer, even grandparents - it is at an older age that you need to protect your eyesight.

How often do you and your children eat carrots? In our childhood, carrots were considered a sweet vegetable. Today children prefer citrus fruits, kiwi or bananas. But in vain. Therefore, I offer a simple, quick, healthy and tasty carrot puree soup with rice for your spring menu. You can also replace rice with potatoes, but, in my opinion, the dish will be tastier with rice. And one more thing: since vitamins A, E and carotene, which this root vegetable is rich in, are absorbed only in the presence of fat, you should not skimp on oil for this recipe. If you want to prepare a lean dish, replace the butter with vegetable oil.