Carrot and potato soup recipe
This delicious carrot and potato soup is a quick and wholesome meal that your whole family will enjoy. Once you cook it you will add it to your weekly rotation, no doubt about it.
Servings: 4 servings
Ingredients
- 3-4 large potatoes, peeled and diced aproximatelly 3 cups
- 2 carrots, peeled and diced aproximatelly 1.5 cups
- 1 smalln leek pilled and sliced
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon butter or substitute it with another tablespoon of extra virgin olive oil to make it dairy-free
- 2.5 cup chicken or vegetable stock depending on your diet
- 3-4 thyme springs
Instructions
Cook the soup
- Heat the butter/olive oil in the saucepan on a medium-high heat. Do not overheat it.
- Add leek and sauté for 2-3 minutes. Add the thyme springs and sauté for another 3-4 minutes until the leek becomes soft.
- Add potatoes and carrots into the pot. Mix.
- Add chicken/vegetable stock and bring to a simmer, so the soup just bubbles. Cook for 10 to 20 minutes or until the potatoes and carrots are very soft. Make sure not to boil it.
Blend it
- Take the thyme springs out BEFORE blending the soup
- With the immersion blender: carefully insert the blender directly into the pot of soup while it's still on the stove. Use a gentle up-and-down motion to blend until the desired consistency is reached.
- In a food processor: carefully transfer the cooked soup into the food processor bowl. Secure the lid and blend on high until you achieve a luxuriously creamy texture.
- In a Thermomix: carefully transfer the cooked soup into the Thermomix container. Slowly bring the speed up to 8 and blend it for about 10 seconds.
- Transfer back to the saucepan. Your soup is ready to serve. Enjoy!
Notes
- Keep in mind that the longer you blend, the smoother the soup will become. Adjust to your taste!
- The smaller you cut your vegetables the faster the soup will cook.
- Swap butter for another tablespoon of olive oil to make the soup dairy-free.
- Use vegetable stock instead of chicken stock to make soup vegan.
Nutrition:
| calories 473 | |
| % Daily Value * | |
| Total Fat 21 g | 32 % |
| Saturated Fat 8 g | 40 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 83 mg | 28 % |
| Sodium 781 mg | 33 % |
| Potassium 1071 mg | 31 % |
| Total Carbohydrate 50 g | 17 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 10 g | |
| Protein 24 g | 48 % |
| Vitamin A | 3 % |
| Vitamin C | 43 % |
| Calcium | 47 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
