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Potato Carrot Soup

What you need: 

2 tablespoons oil
2 small cloves garlic, finely chopped
1 medium onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed
basil, to taste
oregano, to taste
garlic powder, to taste
2 cups vegetable broth
salt and pepper, to taste
dash red pepper, optional

What you do: 

1. Heat oil in pan; sauté onion, garlic, and celery until tender. Add potatoes and carrots; cook 3-5 minutes.
2. Add broth and seasonings; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.
3. Blend all broth and approximately 1/2 potatoes and carrots until creamy. This ensures that there are lovely chunks in your soup so that you can chew on something. If you want creamier soup, blend everything.
4. Add salt and pepper to taste, and red pepper, if using. Serve.

Preparation Time: 
30-40 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Just made this and I've got to say it is some of the best potato soup I've ever had. I put some red bell peppers, a bit of cayenne, and skipped skipped the blending and it came out amazing. Thanks for the recipe.  ;)b

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I made this last night and my husband and I ate it all!  :)>>>

I didn't have any celery so I just threw in some extra carrots.  I also added more broth.  We loved it!

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yum!! I was out of potatoes so i subbed with sweet potatoes which added a nice touch.  Also, I used rosemary and parsley because i could not find oregano. I will definitely make this again :)

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This soup was delicious. I added a few drops of liquid smoke and it was yummy!

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Wow, simple but so good. I used the recipe but tweaked the following after reading the reviews.  I used 4 cups Whole Foods vegetable broth, five slim carrots, 5 medium sized potatoes, 4 small cloves garlic, basil, thyme, herbs de provence, oregano, and added a bay leaf.  I pureed more than half the veggies with the broth when finished, and it was so creamy and delicious.  My roomate couldn't believe the creamy texture without cream.  Totally a keeper recipe!

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Yummy!  I varied it a little--I steamed the potatoes and carrots and blended all of them with 2 cups of broth.  Then I mixed that with another cup of broth and scallions and cabbage.  A great recipe--I almost always have potatoes and carrots in my fridge so this can be a great last minute dinner!

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This soup was super duper yummy! I doubled the garlic (which i always do) and used 3 cups of broth instead of 2. I just took my hand blender to it when it was done. The soup perfectly thick and chunky. I also add a little soy milk for extra creaminess. I just served it with whole grain garlic toast for dipping. yummm... Highly recommend this soup!  ;)b

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My husband made this for me one night, the one who never cooks and never has...it was amazing. I think I ate half the pot to myself over the course of the night. Thanks for sharing! ;)b

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jeanjho, you should try an immersion blender!  it is SOOOO much easier than putting all that stuff in a blender and then having to clean it out....
http://www.bestbetblenders.sitecreatorplus.com/hamilton_beach_immersion_.html there's a link for ya!

also...if anyone has a problem with their soup coming out too thick, i would highly recommend thinning it with coconut milk...it is so GOOD!!

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well worth the pain!

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