Carrot Soup

خلود الكرايCozinheiro

Ingredientes

• 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

Passos

1. 1

   Sauté the onion in oil until it softens.

   Utensílios necessários:

   Panela

   5 minutos
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 minutos
3. 3

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

   Utensílios necessários:

   Liquidificador

   5 minutos
4. 4

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

   Utensílios necessários:

   Panela

   5 minutos
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 minutos
6. 6

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

   5 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags