Carrot Soup

Name: Carrot Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Carrot slices; Some Shredded onion; Some Low-gluten flour; Some chicken soup; Some Croutons; Some salt; Some White pepper; Some Light cream; Some fresh cream

by Thousand Faces Girl

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The nutrient of carrot is mainly beta carotene, which can produce vitamin A in the body. Vitamin A is a fat-soluble vitamin, and fat must be added when it is consumed. Therefore, carrots are best fried in oil. Vitamin A is a nutrient that produces and repairs mucous membranes and epithelial tissues. The most obvious effect is night blindness when it is lacking. However, many people don't like carrots. Because of its special smell, they are generally eaten as side dishes. This soup is rich in milk and is especially suitable for children to eat. Since then, babies will fall in love with carrots. "

Ingredients

Carrot Soup

1. Put olive oil in the pot.

2. Pour in sliced carrots and shredded onion and sauté until fragrant.

3. Pour the chicken broth and cook it.

4. Let the soup cool and pour it into a blender to break it up.

5. Put light cream in the pot.

6. Cut the bread toast on all sides into small cubes and fry it in the pan until it is burnt and crispy. Remove the oil to control the oil and set aside.

7. Pour the low-gluten flour and whipped cream into the pot and saute until fragrant (use a spatula to crush as much as possible to avoid lumpiness in the soup).