The carrot and potato soup, thick and creamy, is perfect for a warm meal to enjoy during this glimpse of winter, especially in the evening when temperatures tend to drop a little. A quick last-minute recipe, which we can prepare with vegetables that we usually always have at home, the carrot soup can be served alone or accompanied with toasted bread croutons, to give it more taste and substance. As with other similar recipes – the fennel soup, the cauliflower soup or the pumpkin one – the preparation is really simple: you just need to cook the vegetables in pieces – the proportion between carrots and potatoes can vary according to taste, I used very few potatoes, just enough to give the soup a creamy consistency – blend them with the hand blender and that’s it. In its simplicity, the carrot soup can also be a dish suitable for a special occasion: present it at the table garnished with fresh spring onion or chives, croutons, and a pinch of freshly ground pepper.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 161.63 (Kcal)
- Carbohydrates 27.26 (g) of which sugars 9.79 (g)
- Proteins 2.90 (g)
- Fat 5.66 (g) of which saturated 0.82 (g)of which unsaturated 0.29 (g)
- Fibers 6.66 (g)
- Sodium 242.40 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Carrot Soup
- 28 oz carrots
- 7 oz potatoes
- 2 spring onions
- 2 tbsps extra virgin olive oil
- to taste water
- 2 pinches salt
- to taste pepper
Tools
- 1 Peeler
- 1 Cutting Board
- 1 Knife
- 1 Pot stainless steel, spacious
- 1 Immersion Blender
How to prepare the Carrot Soup
To prepare the carrot and potato soup, start by peeling the potatoes and cutting them into cubes (1). Also peel the carrots and cut them into slices (2). Wash the spring onions well and also cut them into rounds (3). Save part of the greener leaves to garnish the finished dish.
In a large pot, pour the oil and add the spring onion, turn on the heat and let it gently fry (4). Then add the carrots and potatoes (5), salt, add a pinch of pepper and let them flavor for about a minute. Then pour enough water to cover the vegetables (6).
Cover the pot with a lid and let it cook over medium heat for about 20 minutes. When the vegetables are tender, remove the lid and let it cook for another minute or two, so that you have a not too liquid mixture (7).
It is important to evaluate the amount of water well at this moment if you want a thick soup, because once blended, it will be more difficult to thicken. Turn off the heat and blend the carrot soup using a hand blender (8) until you get a thick and creamy mixture. Transfer the pot back to the heat and heat it until just before boiling (9).
Serve the carrot and potato soup immediately, garnished with croutons and a bit of chopped spring onion.
Storage
You can store the carrot soup in the refrigerator for a couple of days, in a glass jar.
Tips and Variations
If you want to add a spicy touch to the soup, you can use a pinch of nutmeg, smoked paprika, or cinnamon.
FAQ (Questions and Answers)
What can I use instead of spring onion?
Spring onion can be replaced with 1/4 of a yellow onion or 0.7 oz of leek.
