Carrot soup
By simmering vegetables, even if no sugar is added, the vegetables will give them a sweet, delicious soup. Additionally, adding salt to the finish will enhance the sweetness with a contrasting effect. Adjust the amount of salt to your liking.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Peel the carrots, chop them into cubes, and slice the onions into thin slices. Chop the tomatoes that have been peeled off and lightly crush the garlic to give it a aroma.
2
Heat 2 tablespoons of olive oil in a pot and add the ingredients [1] and fry. Once the olive oil has spread throughout, cover and simmer for about 15 minutes.
3
Once the vegetables are soft, add the sharpened rice.
4
Once the vegetables are cooked well, add fresh cream, milk and bonito soup stock and simmer.
5
Turn off the heat and let it cool before the milk boils. Put this in a blender and add 1 teaspoon salt to taste.
6
Once the texture is smooth, place it in a bowl and add 1 tablespoon of fresh cream to finish off.
Materials for 5 people
-
- Carrots
- 250g
-
- Onion
- 75g
-
- Peel off the tomato
- 200g
-
- garlic
- 10g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Rice
- 30g
-
- Fresh cream
- 150cc
-
- milk
- 150cc
-
- Bonito dashi
- 500cc
-
- salt
- 1 tsp
-
- For finishing fresh cream
- 1 tablespoon
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