in Soup Recipes

Lacrimosa's carrot soup

updated

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Ingredients for 4 servings:

  • 1 ½ kg carrot(s)
  • 2 potatoes
  • 1 onion(s)
  • Marjoram, dried
  • salt and pepper
  • chili powder
  • 1 vegetable stock cube
  • Balsamic vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the carrots and potatoes, cut them into small pieces, and place them in a large pot. Peel the onion, chop them roughly, and add them to the pot. Pour in enough water to just cover the soup. Add 2-3 stock cubes and some dried marjoram, and simmer for 10-15 minutes until softened. Purée the soup. If the consistency is still too thick, add a little water. Season to taste with salt, pepper, chili powder, marjoram, perhaps a little more instant broth, and a generous dash of balsamic vinegar. The soup also freezes well.

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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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