Quick recipe, tasty and completely vegetarian the two-tone carrot velvet soup.
It’s already mid-January and the cold has arrived, bringing back the desire to consume soups and velvety purees, especially in the evening, that warm without being heavy.
This new recipe, like the carrot and fennel velvet soup, is cooked in a pressure cooker, offering a time advantage, as it cooks in 6 minutes, flavor, and gas savings.
The main ingredients of the recipe are carrots, onion, and soy yogurt, if you want to make it completely vegetarian, otherwise use regular yogurt.
In fact, the less orange part is given by the yogurt that, mixed with a few tablespoons of velvet gives a different and slightly more delicate taste to the dish.
If you don’t have a pressure cooker, don’t worry because in about 15/20 minutes the carrots, cut into small pieces, cook.
All that’s left is to give you the recipe details of the two-tone carrot velvet soup.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 3 Minutes
- Portions: 2
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 156.66 (Kcal)
- Carbohydrates 32.31 (g) of which sugars 13.10 (g)
- Proteins 3.72 (g)
- Fat 2.31 (g) of which saturated 0.56 (g)of which unsaturated 1.45 (g)
- Fibers 7.76 (g)
- Sodium 440.12 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21 oz carrots
- Half white onion
- 1 tbsp soy yogurt (or Greek yogurt)
- water (to cook the carrots)
- salt
- pepper
- sliced almonds (to taste)
- bread croutons
Tools
- 1 Pressure cooker
- 1 Immersion blender
Steps
Before starting, boil about 1/2 liter of salted water with some peeled almonds.
– Peel the carrots and cut them into slices.
– Put half a coarsely chopped onion and the carrots in the pressure cooker; add 2 tablespoons of oil and sauté lightly, stirring.
– Add a handful of skinless almonds and pour the boiling water (salted and with almonds). Close the lid of the pot and bring to pressure, calculating 6 minutes from the whistle.
– Set aside a ladle of cooking liquid (which could be used to thin the velvet if it’s too thick) and blend with the immersion blender.
– In a small bowl, place a tablespoon of soy yogurt and add a ladle of carrot velvet. Stir with a fork to obtain the yellow/light part of the velvet.
– Pour the orange carrot velvet onto a plate and place a ladle of the light one in the center. Use a toothpick to create decorations and then garnish with toasted almonds, parsley, and a generous sprinkle of pepper.
Variations:
– Instead of soy yogurt, you can also use Greek yogurt or ricotta.
