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And if you prefer dinner served at the table, I also offer other complete menus.
Light carrot soup (traditional method & Thermomix)
Description
In our family, we love soups: there's almost always one in the fridge! Even the children love them. This isn't a full meal soup, but a lighter version, perfect before a meal. This carrot soup is creamy, fragrant and very easy to make. You can also make it with other seasonal vegetables: broccoli, courgettes, tomatoes, asparagus... It's up to you!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Heat the oil in a large saucepan and fry the onions until they become translucent.
2. Add the sliced carrots, bay leaves and stock cubes. Mix well.
3. Pour in 1 litre of water and cook over medium heat until the carrots are tender (about 20 minutes).
4. Remove the bay leaves ❗, then blend the soup until it has a creamy texture.
5. If the soup is too thick, add a little water. Adjust the seasoning with salt and pepper.
Tip: for a creamier version, add a little cream or even cream cheese such as Boursin.
THERMOMIX® METHOD
Preparation (Thermomix version)
1. Place the onions in the bowl with the oil. Sauté for 5 minutes / 120 °C / speed 0.5.
2. Add the carrots, bay leaves, stock cubes and water. Cook for 20 minutes/100°C/reverse/speed 0.5.
3. Remove the bay leaves ❗ and blend for 40 seconds / speed 4 to 8, gradually increasing the speed.
4. Adjust the consistency with a little water if necessary and season to taste.
