• Thick carrot soup

    Thick carrot soup

35 min 20 min
Vitamin rich Low fat Low calorie


  1. Place the butter and onions in a cold 20cm high and heat up the unit on highest heat till the red indicator of the visiotherm reaches the frying window.
  2. Sauté the onions till light pink. Now add carrots and hot stock. Simmer for 10-15 minutes on low heat.
  3. Keep aside 1-2 tbsp of carrot; blend the remaining in a mixer. Pour the carrot puree back into the unit and place on medium heat. Add sugar, salt, pepper and vinegar.
  4. Simmer for a few minutes.  Garnish with fresh cream, coriander leaves and reserved diced carrots. If desired add 4-5 chopped walnuts. Serve hot.

Tip: Carrots are a good source of beta carotene necessary for good eye sight. Pour a beaten egg through a sieve stirring continuously.

Nutritional values per portion: 56 kcal