by August 29th, 2009. Filed under: kitchen blenders.
Why is my Carrot soup smooth but coarse? I tend to make lots of Veggie Soup and blend in a Magimix Blender. However the soup has texture although a very fine texture, I would love a smooth soup, just like the shop bought ones?
Is there any kitchen appliance or gadget available to help smooth my soup?
If you sieve it then you can make it smoother.
Filed under: kitchen blenders
August 29th, 2009 at 11:08 pm
I use an immersion blender.
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August 29th, 2009 at 11:47 pm
If you sieve it then you can make it smoother.
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August 30th, 2009 at 12:32 am
I use my teeth.. Not expensive, and relativley easy to clean…
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August 30th, 2009 at 1:17 am
hand blender!
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August 30th, 2009 at 1:42 am
Its called a burre mixer. I use this to puree the soup then I pass it through a very fine sieve.
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August 30th, 2009 at 1:48 am
You can either put it in the blender or use a potato masher to mash the pieces.
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August 30th, 2009 at 2:24 am
Using cheese cloth and a sieve will not only make it smoother it will also gloss your soup. Carrots have a lot of fiber and if you want it totally smooth the sieve technique is for you. This works well with sauces and to clarify broths as well.
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August 30th, 2009 at 2:31 am
First choice would be an immersion blender fondly known as a boat motor, second a food processor, third a blender and fourth the back of a spoon and a whisk. Then when all else fails a fine sieve
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August 30th, 2009 at 3:19 am
Maybe your blades are blunt. Get a good hand held blender cheaper than a great big blender and just as good.
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August 30th, 2009 at 4:03 am
try using a food blender
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August 30th, 2009 at 4:43 am
Use veggies like sweet potato,courgete,potato…if not enought use cookink cream….bon appetit!!!
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August 30th, 2009 at 5:14 am
What about a hand held blender, you can get them from most dept stores, or even ARGOS. They are about £15-£20.
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August 30th, 2009 at 5:32 am
Stick blenders are good,very easy to use,easy to clean but won’t give you the really smooth soup you’re wanting. You need a liquidiser most retail outlets sell them,get as good a one as you can afford. Once you’ve liquidised the soup you can pass it through a sieve,then on re-heating add a touch of cream.
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August 30th, 2009 at 6:07 am
A stick blender is what you need, also make sure that your fully cooking the veggies through. You can one at Walmart…I even recently saw one at the dollar store.
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My noodles from sknoodle
August 30th, 2009 at 6:42 am
use an electric blender… one of the hand held ones, and zzapp it baby, until all the lumps are gone.. take care when you do this,, i suggest you place the cooked soup in a tall container and blend it slowly in the beginning, as it will pebbledash the kitchen if you are not carefull…
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August 30th, 2009 at 7:10 am
A stick blender (immersion blender)! So simple to use the "boat motor" in the soup. It was only around $12 and it’s indispensable. Especially when making split pea soup. And it’s so simple to wash.
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August 30th, 2009 at 7:46 am
I use a normal common blender, actually the cheapest one on argos catalogue and it works fine with my soups… try to vary the amount of water!!!
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August 30th, 2009 at 8:00 am
I agree try a hand held blender or even a food processor (just leave it in there for a while).
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August 30th, 2009 at 8:24 am
try pouring it through your nans false teeth
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August 30th, 2009 at 8:31 am
There are a few steps you need to take. First cook the vegetables very well until they are mushy. Then use a stick blender to puree very well. Then pass the soup through a fine sieve.
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August 30th, 2009 at 9:11 am
The correct answer is a combination of technique and technology.
Cook the carrots until they are mushy. Reserve the liquid and use it to make a carrot veloute- the base of the soup
Use a manual food mill to puree the carrots- the fiber will remain and the pulp will pass through.
You can also use a fine meshed strainer[ a drum sifter is ideal ] and push the pulp through it using a wooden spoon or a plastic flexible dough scraper- Scrape the pureed carrots of the underside of the strainer
Make a thin carrot veloute – bring to a slow boil
[Starch thickened sauces/soups need to achieve a boil before degree of thickness can be determined]
add pureed carrot pulp
[remember you're making a soup not a sauce , it need to be thinner ]
return to a slow boil
thin w/ heavy cream as needed
season to taste
add a pinch of freshly grated nutmeg enjoy
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a pro w/ teaching experience
August 30th, 2009 at 9:36 am
You have to sieve it and then put the lumpy bits back in the blender and keep doing this until it’s smooth enough
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August 30th, 2009 at 9:53 am
Hi Lloydy, you need a BAMIX – very expensive, Swiss made, but really, really good and you won’t regret it. Not that I especially like him, but Gordon Ramsay uses a Bamix. Google it for info.
It makes my soup very very smooth. People go mad over it xxx
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