Food

Carrot Soup

All we have been eating is soup the last two months…leek soup, pumpkin soup, mustard soup & more leek soup.  Looking through our fridge this weekend, we realized we needed to use up our carrots.  I bought a big bag to put on salads but once it starts to get cold, I am no longer in the mood to eat a cold salad.  Of course, we decided to make carrot soup.  It was the most simple recipe, as all you need is carrots (around 1 kg), 2 medium-sized potatoes (or a bunch small ones), one onion, one clove of garlic, 2 tbsp. of vegetable broth powder, 150 ml of heavy cream & some water. 

image

Peel & chop up the carrots.

image

Chop up the onion.  Please note that I didn’t just take the photos of the cooking process, but that is my hand chopping the onions.  I also chopped the carrots & potatoes.

image

Peel & chop up the potatoes.

image

Mash up the garlic with your press or knife.  Christian got this garlic masher from one of the airline shopping catalogs & it works really well.

image

Heat up some olive oil in a pot.  Once warm, add the onions.

image

Add the carrots & the potatoes.

image

Add the garlic.

image

Add the vegetable broth.

image

Season with salt & pepper.

image

Add 750 ml of water.

image

Cover pot & let simmer for about 20 minutes.  Once the vegetables have softened, use immersion blender to blend all the ingredients.  Add more water, as necessary to thin the soup.

image

Add heavy cream.

image

Ready to serve. As you can see, our soup was pretty thick, but you can add more water to thin it out if you prefer.

image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s