Nutritious Carrot Cream Soup (Chef Eonam-style)
Nutritious Carrot Cream Soup (Chef Eonam-style)
Sweetness in Every Sip: Chef Eonam’s Carrot Soup Recipe from Funstaurant
Hello everyone! Today, I’m excited to introduce a recipe that’s both healthy and delicious: the ‘Chef Eonam’s Carrot Soup’ from Funstaurant. Carrots are packed with beta-carotene, a precursor to Vitamin A, which is excellent for eye health and skin beauty. Since beta-carotene is fat-soluble, it’s best absorbed when cooked with oil, making this soup the perfect way to enjoy its benefits! When choosing carrots, look for ones with a consistent, deep color, a smooth surface, and a uniform shape. Let’s make this nutritious, sweet, and creamy carrot soup together!
Ingredients- 3 medium carrots
- 2 medium onions
- 40g unsalted butter
- 1 tsp salt
- 500ml water
- 1/2 cup cooked rice (approx. 100g, white rice recommended)
- 1/2 cup heavy cream (approx. 120ml)
- 2 pinches salt (to taste)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
Let’s start by preparing the carrots. Carrots can be a bit tough to cut, so using a mandoline slicer or a grater makes it much easier. Grating them finely will also help them cook faster. We’ll use a 3:2 ratio of carrots to onions. (3 carrots : 2 onions)
Step 2
Using kitchen shears, cut the grated carrots into 2-3cm pieces. This will speed up the cooking process significantly.
Step 3
Thinly slice the onions, similar to the carrots. They will soften and release their sweetness, playing a crucial role in the soup’s flavor.
Step 4
Roughly chop the sliced onions with kitchen shears into 2-3cm pieces. This helps them cook down more quickly and evenly.
Step 5
Heat a wide pan over medium heat and melt the 40g of unsalted butter. Add the onions first and sauté until they become translucent and release a sweet aroma. This process mellows the onion’s sharpness and brings out its natural sweetness. Once the onions are softened, add the prepared carrots and sauté together.
Step 6
When the carrots are partially tender, add 1 teaspoon of salt and stir well. Salt helps vegetables release moisture and enhances their flavor during cooking.
Step 7
Pour in 500ml of water and bring to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium, cover the pan, and simmer for about 10 minutes, or until the carrots are completely soft. Thoroughly cooked carrots are key for a smooth, creamy soup texture.
Step 8
Here’s a secret ingredient for our carrot soup: cooked rice! The starch from the rice adds a wonderful creamy texture and depth to the soup. Add 1/2 cup of rice (about 100g) and use a ladle to break it down and blend it smoothly into the mixture. (White rice yields a prettier color; I’m using multi-grain rice, which makes it a bit darker.)
Step 9
It’s time to blend the soup until smooth! An immersion blender is convenient, but be cautious as hot liquids can splatter. For safety, transfer the soup to a deeper bowl before blending. You can also use a regular blender.
Step 10
Pour 1/2 cup (about 120ml) of heavy cream into the smoothly blended carrot soup. Heavy cream will give you a richer, creamier taste. Using milk might make the soup too thin or overly sweet, so heavy cream is highly recommended. Stir well with a whisk after adding the cream.
Step 11
Finally, season with 2 pinches of salt to taste and add a pinch of freshly ground black pepper for an enhanced aroma. Adding pepper at the end preserves its fragrance.
Step 12
Ladle the soup into bowls. For an elegant presentation, drizzle a little extra cream on top and sprinkle with parsley flakes. Enjoy this visually appealing and deliciously nutritious carrot soup!
