Carrot soup
By simmering the vegetables, the sweetness of the vegetables comes out, resulting in a deliciously sweet soup, even without adding sugar. Furthermore, adding salt at the end creates a contrasting effect that further brings out the sweetness. 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 and cut them into cubes, thinly slice the onions, chop the boiled tomatoes into chunks, and lightly crush the garlic to bring out its aroma
2
Heat 2 tablespoons of olive oil in a pot and add the ingredients in (1). Once the olive oil has spread evenly, cover and simmer for about 15 minutes
3
Once the vegetables are soft, add the washed rice
4
Once the vegetables are thoroughly cooked, add the cream, milk, and bonito stock and simmer
5
Before the milk boils, turn off the heat and let it cool. Blend it in a blender and add 1 teaspoon of salt to taste
6
Once it has a smooth texture, transfer it to a serving dish and finish by adding 1 tablespoon of fresh cream
Materials for 5 people
-
- Carrots
- 250g
-
- Onion
- 75g
-
- Peel the tomatoes
- 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
-
- Fresh cream for finishing
- 1 tablespoon
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