I love thick creamy soups that are full of natural flavor. A vegetarian supplement is essential and I wanted to prepare it in the form of a soup.
I usually find soup recipes have some cream added for more flavor but this Carrot soup recipe was easy to make without the cream, a delicious soup that can be enjoyed all year round.
Preparation time: 5 minutes
Cooking time:25- 30 minutes
Olive oil / butter – 2 tbsp
Carrots – 325 g / 4 medium, roughly chopped into 1 inch after peeling
Potato – 100 g/1 small, peeled & chopped
Pepper – 1 tsp
Salt – as per taste
Water – refer below
1. Heat olive oil in a medium, heavy bottomed pan over medium heat. Add chopped carrots and potatoes, stirring for a couple of minutes.
Season with salt and pepper. Add 1/4 cup of water. Cover and cook, stirring occasionally for 5 to 10 minutes until they are almost soft. Turn off the heat and let it cool.
2. Once they have cooled. Place the carrots & potatoes in a blender with 1 cup water to make a smooth paste.
3. Transfer it into the same heavy bottomed pan you used earlier.
Heat until it boils. Serve hot with bread.
Good with: Crusty bread