in Soup Recipes

Carrot – potato – pepper – cream soup

updated

Spread the love

Ingredients for 4 servings:

  • 700 g carrot(s)
  • 300 g potatoes
  • Bell pepper(s), red, yellow and green, one quarter each
  • 2 liters of water
  • 2 tsp vegetable broth, granulated
  • salt and pepper
  • 1 shot of milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel, wash, and slice the carrots. Peel, wash, and slice the potatoes. Wash a quarter each of the green, red, and yellow bell peppers and also slice them into small pieces. Now place everything in a large pot, add the water, season with salt, and bring to a boil. Once boiling, add the stock powder. After 30 minutes, blend everything until smooth and then simmer for another 5-10 minutes. Finally, add a splash of milk and season with salt and pepper. The soup is now ready to serve.

Facebook Comments

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.

Chicken breast in coconut milk

Bolognese sauce with grated carrots