Carrot puree soup

Simple, quick and low-calorie carrot puree soup is not only delicious but also extremely healthy. Its bright color will surely attract the attention of children and adults, and its taste will definitely not disappoint.

Ingredients

• Carrots - 6 Pieces
• Butter - 50 Grams
• Onion - 1 Piece
• Ginger - 1 Teaspoon
• Orange peel - 3 pieces
• Broth - 400-500 Milliliters
• Salt - 1 Pinch
• Pepper - 1 Pinch
• Greens - 1 Teaspoon (to garnish when serving)

Directions

1. Peel the onion and cut into small cubes.
2. Cut the carrots into small pieces.
3. Melt butter in a frying pan and send onions and carrots. Simmer over low heat, but do not let the vegetables cook.
4. The broth can be used with vegetable or chicken. In a saucepan, poison the broth with ginger, bring to a boil.
5. Transfer the carrots and onions to a saucepan, season with salt and pepper.
6. Remove the zest from the orange in three long strips. Grated zest will not work here!
7. Add the zest to the saucepan. Cook the soup over low heat for about 20 minutes.
8. When carrots are soft, remove from heat.
9. Carefully remove the zest, you will no longer need it.
10. To prevent the puree soup from being too liquid, the liquid must be drained into a separate bowl.
11. Send the carrots to the blender bowl and beat thoroughly, gradually adding the broth. Beat it long enough until the mass becomes homogeneous and smooth.
12. If the soup has cooled slightly, send it to the fire, bring to a boil and serve.
13. Top with finely chopped herbs (onions, parsley, dill).