Carrot Soup

خلود الكرايCuoco

Ingredienti

• 6 large carrots, sliced
  6 pieces
• 1 onion, chopped
  1 piece
• 3 cloves of garlic
  3 cloves
• 1/2 cup orange juice
  0.5 cup
• 1 lemon, juiced
  1 piece
• 2 tablespoons corn oil
  2 tablespoons
• 1 sprig of rosemary
  1 sprig
• 2 chicken bouillon cubes
  2 cubes
• 1 teaspoon black pepper
  1 teaspoon
• Salt to taste
  0
• 2 liters of water, or any type of broth
  2 liters
• 3 tablespoons flour
  3 tablespoons
• 3 tablespoons corn oil
  3 tablespoons

Passi

1. 1

   Sauté the onion in oil until it softens.

   Utensili necessari:

   Pentola

   5 min
2. 2

   Add the carrots and stir with the onion for 5 minutes, then add the water, garlic, and rosemary. Let the ingredients boil until the carrots are tender.

   5 min
3. 3

   When the carrots are tender, add salt and pepper, then blend them with the blender.

   Utensili necessari:

   Frullatore

   5 min
4. 4

   To make the roux, place the flour with the oil in a pot over heat and stir until the flour turns golden.

   Utensili necessari:

   Pentola

   5 min
5. 5

   Add the carrot mixture to the pot with the roux, let it boil for 5 minutes, then add the orange and lemon juice.

   5 min
6. 6

   The consistency of the carrot soup should be medium, with the option to thin it out as desired.

   5 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag