Carrot cream soup is a creamy and delicate side dish, perfect for serving during the colder months. The carrots and potatoes are cooked and then blended with vegetable broth to obtain a velvety consistency. This soup is enriched with egg yolks and plain yogurt, which add a hint of freshness. A pinch of chopped parsley completes the dish, adding a touch of color and flavor. Enjoy carrot cream soup as a side dish or as a light main course.
Wash and slice the carrots and sauté them in butter with diced potatoes and chopped onion
Add broth and cook for 1 hour
Let cool and then blend
Whisk the egg yolks with yogurt and a tablespoon of parsley and combine everything into the puree
Put back on the heat to simmer for a few minutes and then serve
Blender
Frying Pan
Italy
| Energy (kcal) | 103.22 |
| Carbohydrates (g) | 9.95 |
| of which Sugars (g) | 4.41 |
| Fat (g) | 5.79 |
| of which Saturates (g) | 3.03 |
| Protein (g) | 2.26 |
| Fiber (g) | 2.49 |
| Sale (g) | 0.04 |
