Delicious and steaming, the potato and carrot cream with rosemary is the right treat for cold days.

When the days are hectic and dreary, we all love to find a warm and nutritious dish on the table. What better recipe to prepare than a warm and creamy soup? This classic dish is perfect for winter days or simply when you crave a bit of comfort. It will win you over with its velvety texture, sweet flavor, and fragrant aroma of rosemary.

This soup is also a light choice, ideal for those who want to maintain a healthy diet without giving up taste. Potatoes and carrots are rich in essential nutrients such as vitamin C, vitamin A, and fiber, which promote general health and the immune system.

Moreover, the potato and carrot cream is easy to prepare and can be customized with extra additions, such as grated cheese or toasted bread croutons.

If you like creams and velvety soups, I also recommend these other tasty recipes:

Difficulty: Very Easy
Cost: Economical
Preparation time: 7 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for Potato and Carrot Cream with Rosemary

1.21 lbs potatoes
1 lb carrots
1 sprig rosemary
1 bunch parsley
2 cups vegetable broth
1 shallot
3 tbsps extra virgin olive oil
2 pinches salt

Preparation of Potato and Carrot Cream with Rosemary

Peel the potatoes, rinse them under running water, and cut them into chunks.
Remove the carrot peels as well, wash them, and cut them into slices.
In a pan, sauté the finely chopped shallot and add the potatoes and carrots. Add salt and let them flavor for a couple of minutes.
Pour the hot vegetable broth over the vegetables and cook over medium heat for 18 minutes.
Transfer the cooked potatoes and carrots to a blender (or use an immersion blender) and blend until you obtain a thick and smooth cream. Based on your preferred consistency, you can optionally add some broth.
Finally, serve the potato and carrot cream with a drizzle of oil, rosemary, and parsley.