Potato and carrot soup

Ingredients for 8 servings:

• 1 ½ kg potatoes
• 1 kg carrot(s)
• 750 ml vegetable stock
• 3 onions
• 300 ml milk
• 200 ml cream
• 2 tbsp butter
• 2 tbsp rapeseed oil
• 1 small piece(s) of ginger
• 1 garlic clove(s)
• 2 small chili peppers
• salt and pepper
• Paprika powder, hot
• 1 tbsp tomato paste
• 1 tbsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with cream, without meat

Wash, peel, and chop the potatoes and carrots. Cook the potato pieces in the vegetable stock. You can use more stock if needed. Be sure to reserve the cooking liquid from the potatoes. While the potatoes are cooking, heat the oil in a separate pan and sauté the onions. Add the carrot pieces as soon as the onions become translucent. Sauté everything on medium heat for about 10-15 minutes, then deglaze with vegetable stock or red wine. Let the potatoes cool. Empty the contents of the pan into a large saucepan, add the garlic, and simmer on low to medium heat for about 10 minutes. Then add the potatoes, milk, butter, ginger, and chili and mix everything well. Purée with a hand blender for a creamy soup; mash with a potato masher for chunky soup. Add cream, mustard, tomato paste, and spices, and this healthy, affordable treat is ready. Garnish the soup as desired.