in Soup Recipes

Carrot and potato soup

updated

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Ingredients for 2 servings:

  • 250 g potatoes
  • 3 carrots
  • 1 small onion(s), diced
  • 500 ml vegetable stock
  • pepper
  • curry powder
  • butter
  • 200 ml sweet cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Heat the butter in a saucepan, then dice the onion and sauté it in the butter. Peel and finely chop the carrots and potatoes (the smaller the pieces, the shorter the cooking time) and add them to the onions. Sauté everything briefly and then deglaze with the vegetable stock. Season with pepper and curry powder to taste. Cook the vegetables until they are soft enough to puree. Let the soup cool briefly and then puree everything. Stir in the cream and then season to taste. A very simple recipe that I make very often. I often make more than the specified amount and freeze the leftovers. Even thawed and briefly boiled, the soup still tastes delicious!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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