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Spanish Carrot Soup Recipe - Crema de Zanahoria

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Spanish Carrot Soup Recipe - Crema de Zanahoria

Spanish Carrot Soup Recipe - Crema de Zanahoria

(c) Lisa Sierra 2013 Licensed to About.com Inc.

The large midday meal in Spain called la comida is traditionally enjoyed in two to three courses, including dessert. The first course is often a simple dish to open the palate, such as a plate of pasta or a bowl of hot soup, especially in central and northern Spain, where the winters are cold.

Spanish soups range from clear vegetable or beef broths to thick and creamy cremas, like this one. The carrot soup , or crema de zanahoria has three main ingredients - carrots, potatoes and onions. Once cooked, they are pureed with a stick blender or food processor and milk is added to give the already creamy mixture that rich flavor. The deep orange of the soup contrasts nicely with a dusting of chopped parsley garnish on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 Servings

Ingredients:

  • 5 large carrots
  • 4 medium potatoes
  • 1 white or yellow onion
  • 1 cup water
  • 1 chicken or vegetable bouillon cube
  • 1 cup whole milk
  • salt and pepper to taste
  • 2-3 sprig flat leaf parsley for garnish (optional)

Preparation:

Prepare vegetables. Scrub carrots and cut off ends. Cut carrots into 2-inch (50 ml) pieces. Peel potatoes and cut each into 6 or 8 pieces. Peel onion and coarsely chop.

Cook the vegetables:

  • If using a pressure cooker: Place all vegetables into a pressure cooker and pour in approximately 1 cup of water and the bouillon cube. Seal pressure cooker and heat on high heat until the pressure indicator pops up, then reduce to medium heat for about 5 minutes. Remove from heat and allow pressure to drop.(Depending on the type of pressure cooker you have, you may be able to place your pressure cooker under cold running water to reduce pressure rapidly. Check the pressure cooker instructions before doing this!)
  • If using a pot: Place all vegetables into a large pot, and pour in approximately 1 cup of water and the bouillon cube. Cover and bring to a boil on the stove. Simmer until carrots are cooked, but still firm. This may take 10 minutes. Turn down heat and do not drain water.

Once the vegetables are cooked, puree them. Use a stick blender to puree them right in the pot, or scoop out the vegetables and whirl them in a food processor with a little bit of the broth.

After pureeing the vegetables, return them to the same pot and place on low heat. Stir in milk until smooth and creamy. Add salt and pepper to taste. Ladle into bowls and serve hot. Garnish each serving with a dusting of chopped parsley before serving (optional).

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