Carrot Cream Soup — Easy Crema o Puré de Zanahorias

Versión en Español

Carrot cream soup or purée, crema or puré de zanahorias, is carrots, potato, and zucchini cubed and simmered in water and vegetable broth for about 20 minutes, blended with slices of melting cheese, and seasoned, served with croutons, raw carrot, and parsley. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 4.

One of the most economical and versatile vegetables turned into a sweet, creamy dish for the whole family.

How to Make Carrot Cream or Purée?

Besides carrots, it includes potato and zucchini, with a little melted cheese for extra creaminess. More liquid makes a soup, less makes a purée.

Nutritional Information

Each serving of carrot cream soup contains approximately 180 kcal, 25 g of carbohydrates, 7 g of fat, 5 g of protein, 4 g of fiber, 4 g of sugars, 15 mg of cholesterol, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Carrot Cream Soup Recipe

Preparation: 20 minutes
Cooking: 20 minutes
Servings: 4

Ingredients

• 4 large carrots
• 4 slices of cheese
• 500 ml (2 cups) of water
• 500 ml (2 cups) of vegetable broth
• 1 large potato
• 1 zucchini
• Olive oil
• Croutons
• Fresh parsley
• Fine salt
• Black pepper

Instructions

1. Wash and peel the potato, carrots, and zucchini, cut them into small cubes, place them in a medium pot, and cover with the water and broth. Heat over medium heat, cover, and cook for about 20 minutes or until the vegetables are soft.

2. Blend everything with a food processor or hand blender, add the chopped cheese, season with salt and pepper, and blend until smooth and creamy. Serve right away with a few pieces of raw carrot, croutons, and chopped parsley.

Additional Tips

Make it creamier

Add a little milk or cream along with the cheese.

Garlic croutons

Toast the croutons with a little garlic for more flavor and crunch.

Soup or purée

Drain some cooking liquid before blending for a thick purée, or keep it all for a soup.

Frequently Asked Questions (FAQs)

1. What is the difference between carrot purée and cream soup?

Only the consistency. More cooking liquid makes a spoonable soup; draining some before blending gives a thicker purée.

2. Can I make it in a food processor such as a Thermomix?

Yes, any appliance that blends the cooked vegetables until smooth works.

3. How do I make it creamier?

Add milk or cream with the cheese, and keep the potato, which helps thicken it.

4. What do I serve it with?

Croutons, chopped parsley, and some raw carrot pieces for crunch.

Did You Know?

Carrots are native to Central Asia and were not originally orange; early cultivated carrots were purple, yellow, or white.

Recommended

• Chilean Vegetable Soup Recipe
• Chilean Carrot Cake Recipe
• Easy Homemade Croutons Recipe
• Chilean Pollo al Jugo Recipe