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.
Peel & chop up the carrots.
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.
Peel & chop up the potatoes.
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.
Heat up some olive oil in a pot. Once warm, add the onions.
Add the carrots & the potatoes.
Add the garlic.
Add the vegetable broth.
Season with salt & pepper.
Add 750 ml of water.
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.
Add heavy cream.
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.