Carrot and Potato Soup

    One thing I like to do with the soup sometimes is place a slice of mozzarella in the bottom of the bowls before serving for an extra creamy touch.


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    Ingredients
    Serves: 4 

    • 2 tablespoons butter
    • 1/2 small onion, diced
    • 2 cloves garlic, crushed
    • 8 carrots, cut into chunks
    • 1 potato, peeled and cut into chunks
    • 3 cups vegetable broth
    • salt, to taste

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a deep saucepan, melt the butter over medium heat. Saute the onion and garlic for 3 minutes.
    2. Add the carrots, potato and vegetable stock. Bring to a simmer. Cover the saucepan and cook 30 minutes until vegetables are tender.
    3. Remove from heat and let cool. Transfer to a blender and blend until smooth. Return to the saucepan to reheat. Season with salt to taste and serve.

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