in Soup Recipes

Idalena's favorite soup with carrots and potatoes

updated

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Ingredients for 4 servings:

  • 1 tbsp butter
  • ½ tbsp sugar, white or brown
  • 2 m.-sized onion(s)
  • 1 piece(s) ginger root, about the size of a walnut
  • 3 large floury potatoes
  • 3 large carrots,
  • Salt
  • Pepper, white
  • 1 pinch of chili powder
  • 750 ml water, hot
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roughly dice the onions and potatoes, dice the ginger, and slice the carrots. Melt the butter, add the onions and ginger, and sprinkle with the sugar. Let it caramelize slightly. Then add the carrots and potatoes, mix well, and brown slightly. Deglaze with the water and bring to a boil. Simmer for about 20 minutes. Then puree well. Add more water if necessary. Season with salt, pepper, and chili. If you like, you can also add vegetable stock. Serve with the chopped parsley, best in a soup bowl. Serve with fresh bread or, even better, farmhouse bread.

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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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