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Cream of carrot soup with ginger

Cream of carrot soup with ginger


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I don't sell much after boiled carrots, but this soup surprised me, delicious and not to mention that it is also healthy ... with or without croutons if you are on a diet. :)

  • 3 small potatoes
  • 5 carrots (mine were quite large)
  • an onion
  • celery (a slice about two fingers thick)
  • a spoonful of ginger given through the large scraper
  • a clove of garlic
  • a handful of green parsley
  • salt and pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream of carrot soup with ginger:

Finely chop the onion and fry it in a little oil.

When the onion has hardened, add the diced vegetables and cover with water. Cover the pot with a lid and simmer. Season with salt and pepper.

When the soup has started to boil, add the grated ginger and the crushed fat.

Try a fork from time to time if the vegetables have boiled. When they are ready, take them out in a bowl and pass them with a vertical mixer or in a blender, if the soup is too thick, add more of the water in which they cooked the vegetables until you get the desired consistency.

I added the chopped parsley before mixing the vegetables, but you can finely chop it and add it at the end before serving. Heat the soup over low heat if it has cooled and serve with croutons ... it is delicious and without if you are on a diet: D

GOOD APPETITE!!!


Baked Cream of Carrot and Ginger Cream (recipe with benefits)

I found this wonderful soup on a site with healthy recipes for DIABETIC. It contains only natural ingredients, and is certainly beneficial for other categories of people.

A portion of this soup contains only 80 calories, 11 g of carbohydrates, 5 g of natural sugars, 3 g of fiber and 0 cholesterol.

Unlike boiled carrots, baked carrots are ten times tastier, more tender and tastier. Moreover, by baking, nutrients are better preserved. Boiling destroys vitamins (especially soluble ones).

Cream of carrot and ginger soup - recipe

You need 45 minutes to prepare this recipe. The combination of carrots and ginger has become very popular in recent years. If you can't stand the taste of ginger, give it up and use another spice, such as garlic or rosemary.

• 450 g of carrots
• 50 g of ginger root
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 liter of water

Turn on the oven and let it heat for about 20 minutes at 200 degrees Celsius. Peel the carrots, wash them and place them in an oven tray. Sprinkle with olive oil (you can add a few spices), and bake for about 20 minutes, or until soft and lightly caramelized.

Then put the baked carrots in the blender and add the water. Mix until you get a creamy and homogeneous composition. Transfer to a saucepan. Put it on the stove over medium heat, and when it starts to boil, reduce the heat to low.

Add the grated ginger root, salt and spices.

Serve the soup with a little chopped green parsley on top. If it is not a fasting day, you can add a little sour cream or homemade yogurt.

Raw borscht bran can be used instead of plain water. Baked pumpkin can also be added to this soup. If you want to get a sweet and fragrant dish, add a little honey.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Cream of carrot soup with ginger

Cream of carrot soup is a delicious and healthy choice for lunch. It is made quickly and easily, is an excellent source of vitamins and is great for children, but also for adults, especially in the cold season. Ginger & icirci will give a special flavor, but also a boost of vitamins. In addition, you can make this soup and the fasting version, giving up the liquid cream that is added at the end.

  • 4-5 carrots
  • 1 onion
  • a piece of ginger
  • 2 tablespoons oil
  • 1 potato
  • salt
  • pepper
  • liquid cream (optional)
  • greenery for decoration

Finely chop the onion and grate it. Peel a squash, grate it and squeeze the juice. Cut the potato into cubes.

In a saucepan over high heat, put a few tablespoons of oil and sauté the onion until translucent. Add the ginger, salt, pepper and, after two minutes, add the grated or chopped carrots.

Cook for a few more minutes, then add two liters of hot water and diced potatoes. Bring to a boil over medium heat until the carrots and potatoes are soft. Add more water if needed.

Turn off the heat and let the soup cool for 10 minutes, after which you will pass it using a vertical blender. If it is too dense, you can thin it by adding hot water.

At the end, put 150 ml of liquid cream and mix well. Garnish with greens and serve hot or cold soup with croutons.

You have to see it too.


Ginger root cream soup

The world is full of extraordinary vegetables, and markets abound, from root to leaf, flower or pod. Moreover, nowadays we have the opportunity to easily get acquainted with vegetables that are less common in our own backyards, but which can open our culinary horizon and enrich our palette. Without realizing it, we often create an aversion to certain vegetables, most likely from childhood, either due to inappropriate cooking methods or due to bland dishes.

Only recently have I started to add as many vegetables to my daily diet, especially in the raw state, to try different methods of preparation or to be much more courageous and open to different combinations that prove to be harmonious. And in the future I hope to discover together as many wonders as possible.

Although today's soup is based on the simplest and cheapest vegetables on the market, a simple bunch of roots, they are enough to make a tasty soup that will warm and nourish our body.

We will use a white onion, a clove of garlic, 2 tablespoons of oil, 4 carrots, a celery, 2 parsnips, a leek, a piece of ginger (about a quarter of a carrot), a teaspoon of spicy paprika powder, ½ teaspoon nutmeg, ½ teaspoon curry, parsley, salt and pepper.

Cut the onion and garlic into small pieces and fry with the two tablespoons of oil over medium heat, stirring frequently. Meanwhile, clean and chop the vegetables. The ginger is also peeled and put on a small grater. When the onion is translucent, add the vegetables and ginger and cover with water. Boil until the vegetables become soft enough to be blended or blended vertically. Season with paprika, nutmeg, salt and pepper. Add more water depending on how creamy or thin you want the soup. Finish with a healthy dose of finely chopped parsley.


Cream of carrot soup with ginger

One of the simplest, fastest and most nutritious dishes you can make is a carrot cream soup. You can change the classic recipe for carrot cream soup by adding a single ingredient that takes it completely out of anonymity… ginger!

ingredients

  • 2 carrots
  • An onion
  • 2 potatoes
  • A piece of 2-3 cm of ginger
  • 2 tablespoons extra virgin olive oil
  • Lemon juice
  • Cinnamon, turmeric
  • Salt and pepper to taste
  • Greenery for decoration (parsley, green basil, coriander

Method of preparation

Heat the oil in a soup pot. Add the grated onion and ginger and cook for about five minutes until soft. Cut all the vegetables, put them in the pot and add water, just enough to cover them. Let them boil for 15-20 minutes. After you turn off the heat, you can add the olive oil and lemon juice. Pass the soup and season with cinnamon powder, turmeric, salt and pepper. It can be served with yogurt / cream, pumpkin seeds or fresh greens.


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Cream of carrot soup with ginger

In case you didn't know, I'm absolutely crazy about three kinds of recipes: vegetarian meatballs, hummus and cream soup! I could eat them every day! I always experiment with new combinations of ingredients for vegetarian meatballs, but also for cream soups, so ... so that I don't get bored with the same tastes: D. I encourage you to do the same! Experiment when cooking! Cooking should be fun, not a burden.

This time I changed the classic recipe for cream carrot and potato soup, adding a single ingredient that takes it completely out of anonymity & hellipginger! With just one ingredient, the carrot soup turned from an ordinary soup into an explosion of tastes! Recipe of carrot cream soup with gingerit is ideal for the cold season. It will warm you instantly and make you feel good & # 128578

Like all my cream soup recipes, this one is ready quickly and is very easy to make. All you have to do is boil the vegetables and when they are ready, mash them. The whole process takes 15-20 minutes.


Ginger carrot cream

If you missed a recipe that is good for both dwarfs and adults, then you have found it! This carrot cream was one of the most appreciated dishes that Luca served in his 2 ½ years of life. And to see that I'm not exaggerating or blossoming, I'll put some pictures of food at work.

The recipe itself is very simple, but ginger makes all the difference. And thank heavens, we now find ginger in any hypermarket. And as a diverse fact, important for both children and adults, ginger is very good for digestion, so this is a more than healthy cream! And more than that, it's fasting, if it's still Friday today!

Ingredient:
& # 8211 2 medium potatoes
& # 8211 5 big carrots
& # 8211 2 tablespoons grated ginger (about 1.5 cm from a root)
& # 8211 a big onion
& # 8211 2 tablespoons olive oil
& # 8211 1200 ml vegetable soup

First and foremost, I prepared all the ingredients you see there in the picture: I cleaned the carrots and cut them into thin slices, then I cleaned the potatoes and cut them into cubes, I cut the onion into small pieces finely chop the ginger. For the vegetable soup I boiled 1.5 liters of water, 2 large carrots, ½ gulie, a large piece of celery, a parsnip root, 2 parsley roots, 1/2 bunch of green parsley and an onion in which I stuck a few cloves. I boiled all this in salted water and a teaspoon of dried celery leaves, until the vegetables were soft and the soup quite concentrated. Then I slipped it in nicely. It took about 30 minutes to prepare the ingredients.

After that, the work went smoothly: I heated the olive oil a little, I hardened the onion in it, then I put the potatoes and the carrots and I cooked them all together for about 5 minutes, until the vegetables became crispy. I poured vegetable soup over them.

I let it boil, then I put the ginger, seasoned with salt and pepper and let them simmer for about 20 minutes, until the soup subsided and the vegetables were cooked. I moved them to another bowl and mashed them with the mixer. You can also pass them through a blender or through a thick sieve, but with this vertical mixer it works the fastest.

In the end, because in the meantime it is still cold, heat the cream a little before serving it, along with toast or croutons.

Luca shyly approached the cream & # 8230

& # 8230then he dared to eat & # 8230

& # 8230and finally smiled satisfied! So what if, if Luca, this well-known culinary critic said that she is good, she is good sir & # 8217le! You're welcome!


Method of preparation

Finely chop the onion and fry it in a little oil.

When the onion has hardened, add the diced vegetables and cover with water. Cover the pot with a lid and simmer. Season with salt and pepper.

When the soup has started to boil, add the grated ginger and the crushed fat.

Try a fork from time to time if the vegetables have boiled. When they are ready, take them out in a bowl and pass them with a vertical mixer or in a blender, if the soup is too thick, add more of the water in which they cooked the vegetables until you get the desired consistency.

I added the chopped parsley before mixing the vegetables, but you can finely chop it and add it at the end before serving. Heat the soup over low heat if it has cooled and serve with croutons. it is delicious and without if you are on a diet: D


Cream of carrot soup with fresh ginger

Ingredient: 1 kg carrots, a large onion, a bell pepper, butter, liquid cream for cooking, fresh ginger, olive oil, baguette for croutons.


Method of preparation: peel the carrots and boil them together with the onion and bell pepper. After boiling, separate the vegetables from the water, but do not throw that water away. Discard the bell peppers and pass the carrots with the onion through the blender.

Mix the carrot puree with the water in which they were originally boiled, add butter and cooking cream, salt and grated ginger. Put it on the fire for another 5 minutes and it's ready.

For croutons: cut the wand or any kind of bread you have into small cubes. Put a little olive oil and a few cloves of garlic in a frying pan and pull out the pieces of bread until golden. Leave to cool and serve with soup.

Recipe provided by Irina Mohora during the show "Recipes for Happiness", Broadcast on Paprika TV.


Video: Krem supa od mrkve i đumbira (January 2023).