Carrot Cream Soup (Crema de Zanahoria)

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Carrots and onion cooked in vegetable broth and blended smooth, finished with a little cream. Seven carrots, half an hour, and no flour anywhere in it. Serves four.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: Colombian

Keyword: carrot cream

Servings:

Calories: 147kcal

Author: Angela Giraldo

Ingredients

7 medium-sized carrots peeled and sliced
1 large onion peeled and finely sliced
1 liter vegetable broth
150 ml heavy cream or milk
Oil for the pan
Salt and pepper to taste

Instructions

Peel the onion and slice it finely.
Heat a little oil in a pot and sauté the onion over medium heat for about 4 minutes.
Meanwhile, wash, peel and slice the carrots.
Add the carrots to the pot, pour in the broth, season with salt and pepper and bring it to a boil.
Cook over medium heat for 15 minutes, until a knife goes into a slice of carrot without resistance.
Blend it smooth, taking care with the hot liquid, then stir in the cream or milk and serve.

Notes

Blending hot liquid needs care. Steam expands inside a sealed jug and can push the lid off, so fill it no more than halfway, hold the lid down with a folded cloth and start on the lowest speed. A stick blender used in the pot avoids the problem entirely. The carrots have to be soft before anything is blended. Fifteen minutes is the figure and a knife is the test: it should go into a slice with no resistance at all. Blending does not cook, it only breaks up what is already tender, and a firm piece going in is a firm piece coming out. There is no flour and no roux in this soup. What gives it body is seven carrots blended into a litre of broth, and the 150 ml of cream at the end is for richness rather than thickness. The recipe's note offers blending the cream in rather than stirring it, which gives a paler, more uniform soup.

Nutrition