John Myers
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Three Kinds of Soup Made from Carrots, Potatoes and Peas
The perfect three kinds of soup made from carrots, potatoes and peas recipe with a picture and simple step-by-step instructions.
Potato cream soup
- 2 kg Potatoes
- 1 tbsp Butter
- 2 l Vegetable broth
- 200 ml White wine
- 1 piece Onion
- 1 piece Bay leaf
- 1 tsp Marjoram fresh
- 1 Knife point Nutmeg
- 200 ml Whipped cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Sweet potato
- 1 tbsp Oil
Carrot and ginger soup
- 400 g Carrots
- 1 piece Onion
- 1 pinch Sugar
- 1 tbsp Sesame oil
- 400 ml Vegetable broth
- 1 Knife point Chili peppers finely chopped
- 4 tsp Chopped ginger
- 250 ml Coconut milk
- 3 tbsp Lime juice
- 2 tbsp Sesame
Pea and mint soup
- 500 g Peas
- 1 tbsp Olive oil
- 400 ml Vegetable broth
- 200 ml Water
- 1 piece Onion
- 0,5 bunch Mint
- 0,5 bunch Basil
- 1 pinch Sugar
- 1 pinch Pepper
- 1 pinch Sea-Salt
- 5 tsp Creme fraiche Cheese
Potato cream soup
- For the creamy potato soup, peel the potatoes and onion and cut into cubes. Sauté in butter until translucent, pour in the vegetable stock and white wine. Add the bay leaf and marjoram and simmer for about 15 minutes.
- Remove the bay leaf, add the cream and puree everything. Season to taste with salt, pepper and nutmeg. (If the soup is too thick, thin it with a little vegetable stock). Peel the sweet potatoes, cut into very small cubes, fry them in a little oil and sprinkle over the soup.
carrot soup
- For the carrot soup, peel the carrots and onions and cut them into small pieces. Sauté carrot and onion cubes with a pinch of sugar in sesame oil until translucent and fill with vegetable stock. Add about 4 teaspoons of fresh ginger and a pinch of fresh chilli and simmer for about 30 minutes.
- Then pass through a sieve, add coconut milk, season with 2-3 tablespoons of lime juice, salt, pepper and chilli. Roast the sesame seeds in a pan and sprinkle over them.
Pea soup
- For the pea soup, peel and dice the onion and sauté in oil until translucent. Top up with vegetable stock and water, add chopped mint leaves and basil and simmer for about 30 minutes. Then puree and season with sea salt, pepper and sugar. Garnish with a dollop of crème fraîche
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