John Myers
Spicy Potato and Carrot Soup
The perfect spicy potato and carrot soup recipe with a picture and simple step-by-step instructions.
- 500 g Carrots
- 500 g Potatoes
- 30 g Ginger
- 2 Pc Garlic cloves
- 750 ml Vegetable broth
- 3 Stems Parsley smooth
- 150 ml Sunflower oil
- 1 tsp Rose paprika, hot
- Salt
- Pepper
- Peel the potatoes and carrots and cut them into large cubes. Peel and grate or finely chop the ginger. Peel the garlic and also finely chop it.
- Heat some oil in a large saucepan and sauté the garlic and ginger briefly. Add the carrots and potatoes and sauté briefly. Deglaze the vegetables with the broth, bring to the boil and simmer for about 15 minutes.
- Use a slotted spoon to remove some carrot and potato pieces and place in a small bowl. Finely puree the rest with a hand blender. Season to taste with salt, pepper and rose paprika, then add the vegetable pieces again.
- Heat the rest of the sunflower oil in a small saucepan. Pluck the leaves from the parsley and put them in the hot oil (ATTENTION: risk of splashing !!!), fry for about 1-2 minutes. Then place the parsley on some kitchen paper.
- Serve the soup with the garnish and some fried parsley. Add some fresh bread if you wish.
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