Fast, delicious, and freakin' healthy

Creamy carrot soup

This creamy carrot soup is one of my favorite soups from my mom. It’s very simple to make and it has a beautifully delicate sweet taste freshened up by garlic.
0 ratings
  • Super easy
  • 15 minutes
  • 30 minutes
  • 6 portions

Ingredients

  • 5 larger carrots
  • 1 teaspoon of garlic in salt paste (can be replaced with 3 fat garlic cloves and salt, but it tastes a bit worse)
  • oil
  • 1 spoon of flour (optional)
  • 1 l milk
  • salt
  • spices:
    • salad spices
    • marjoram
    • parsley
    • black pepper (optional)

Instructions - Creamy carrot soup

  1. Peel and wash the carrots, slice them into rings and put into a pot over a bit of oil on medium heat. Add in half a teaspoon of garlic in salt paste (or garlic and salt). Fry a little – about a minute and add all the spices.
  2. Add water (just to cover the carrots, not more) and cook until the carrots are soft – about 20 min. Be careful so that not all the water evaporates!!!
  3. Put a spoonful of flour into a pot and mix well.
  4. Add a bit of milk – again just so the carrots are covered, not more. Stir permanently until the milk boils (the milk will thicken a little), let it boil for a while.
  5. Add milk (about a cup), pour everything into a blender and mix well. Then pour the soup back in the pot. Put on heat again and add milk – about half a liter.
  6. Add garlic in salt – half teaspoon, season with all the spices and bring to boil

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