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Light carrot soup (traditional method & Thermomix)

Prep Time 10 min mins
Cook Time 20 min mins
Total Time 30 mins
Racing: , ,
Difficulty: Easy
Servings: 4
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
  • 1 tsp neutral oil
  • 3 onions (in cubes)
  • 6 carrots (in slices)
  • 1 à 2 leaves laurel
  • 2 cubes vegetable stock
  • 1 l water
  • Salt
  • pepper
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/soupe-aux-carottes-legere-methode-traditionnelle-thermomix/