Cream of Carrot Soup
Spring is as bright as it is. Cream carrot soup is not the main soup in Western restaurants. It is less popular in Western restaurants than pumpkin or mushroom soup. But no matter the taste or the shape, it is not inferior to others.Cook a pot of fragrant cream carrot soup. The bright color instantly hits the softness between the centers. The taste is both sweet and creamy. It is nutritious and delicious.Brilliant colors, happy patterns and infinite fragrance make a fragrant and beautiful cream carrot soup. Dear friends, let's fall in love with it~~1. When frying onions, reduce the heat to avoid the onions turning black.2. If you have chicken soup, you can add chicken soup, which is more nutritious and delicious than boiled water and chicken essence.3. When boiling carrots, add more water than the ingredients. If there is more soup after cooking, omit adding an appropriate amount of boiled water when cooking again.
Step 1 . Wash the carrots and peel them.
Step 2 . Dice the carrots.
Step 3 . Wash the onion and dice it.
Step 4 . Pour olive oil into the wok.
Step 5 . When the oil temperature rises, add onions and stir fry over low heat to make them fragrant.
Step 6 . Add carrots and stir fry.
Step 7 . Add boiling water, chicken essence and stir well.
Step 8 . After boiling, skim the foam, cover it, reduce the heat, and cook until the carrots are ripe and soft.
Step 9 . Pour the carrot and onion soup into the juicer several times and beat it into a thick soup quickly.
Step 10 . Then pour it into the pot, add an appropriate amount of boiling water, stir well, boil over low heat, add salt and light cream, and stir well.
Step 11 . Put it in a container.
Step 12 . Put the light cream into the squeeze sauce bottle, squeeze it out and decorate it.
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