Carrot Cream Soup

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This soup can be made in advance, but it's important to blend it before it cools completely: afterwards, it can be reheated without any loss of quality.

Ingredients

Potato - 17.6 oz
Onion - ½ heads
Carrot - 17.6 oz
Tomatoes - 2 pieces
Parsley - 1 stalk
Safflower Oil - 3 spoons
Salt - to taste

Step by Step guide

Step 1

The vegetables need to be peeled. Remove the skin from the tomatoes and chop them finely. Cut the potatoes into large chunks, slice the carrots, and finely chop the onion.

Step 2

Pour 2 liters of water into a large pot, add the potatoes, carrots, onion, parsley, and oil, and season with salt. Bring to a boil, then reduce the heat and simmer for 1 hour, until the vegetables are tender. If the water evaporates too quickly, add some cold water.

Step 3

Remove the pot from the heat and take out the parsley. Allow the soup to cool slightly, then blend it in batches until smooth. Return the soup to a clean pot and reheat it. Serve hot, garnished with croutons, breadsticks, or toasted bread.