Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg:
Can the blender/whizzer be avoided? How must the recipes be modified in that case?
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One way to modify the recipes (but you won't get the smooth texture of the original recipes) is to cut the onion and carrot a lot smaller than the original recipe ask for. You want to almost dice it. When you are frying the onion and carrot in the pan, do it for like 1-2 min rather than the whole 5 minutes. And finally you will need to cook it in the stock for much longer than the recipe asks. You want to bring the stock to a boil then let it simmer covered to allow the carrot to become really soft. Then use something with a big flat surface(a large wooden spoon or something similar) to help you mash the rest against the side of the stock pot. The results will come out a lot lumpier than the orginal recipes but some texture and "unblended" bits of carrot is actually pretty good in carrot soup. |
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I don't think you need to blend anything. If you like good chunks, skip the blending step. If you don't like big chunks, cut the carrots and other veggies in smaller pieces. I have no experience with carrot soup, but if possible, try to mash it with a potato masher, before you add the liquid. If this isn't possible (because the veggies are still too hard), put the liquid in, let it simmer as instructed and instead of putting it in a blender, use the potato masher then. You will have some smaller chunks left, but nothing large, normally. |
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You could buy carrot puree sold in a can. Most of your recipes called for a weight so you could use that accordingly from the can's size (also in lbs. for that specific can) or water down to your desired thickness. |
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