Carrot Cream Soup
Soups • European
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 20 oz
- Onion ½ heads
- Carrot 20 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.
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