in Soup Recipes

Carrot and potato soup

updated

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Ingredients for 2 servings:

  • 6 large carrots
  • 1 parsnip(s)
  • 3 m.-sized potatoes, peeled
  • ½ clove(s) garlic, chopped
  • 1 piece(s) ginger, cut into medium-sized cubes
  • ½ liter vegetable broth
  • some pepper
  • chives or parsley for garnishing
  • 2 tbsp lemon juice
  • 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bring the vegetable broth to a boil and cook the potatoes, carrots, parsnips, ginger, and garlic for 20-30 minutes. Meanwhile, chop the chives and parsley and set aside. Then, combine the oil and lemon juice. Remove the pot from the heat and purée the contents with a hand blender until smooth. Bring back to a boil and season with pepper, if desired. Serve the soup among the bowls. Sprinkle with chives and parsley and drizzle the oil and lemon juice mixture over the soup.

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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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