Carrot and Potato Soup

Carrot and Potato Soup

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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.


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

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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