Carrot – Potato – Cream Soup

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g carrot (s), peeled
  • 500 g potato (s), peeled
  • 2 onion (s), diced, possibly
  • 3 tablespoon germ oil or butter
  • 1 liter vegetable broth
  • 250 ml milk or cream
  • salt and pepper
  • chili
  • Paprika powder, hot pink
Carrot – Potato – Cream Soup
Carrot – Potato – Cream Soup

Instructions

  1. Cut the potatoes and carrots into relatively evenly thick slices (approx. 0.5 cm). Heat the oil or butter in a high saucepan and sauté the potatoes and carrots in it for about 5 minutes. If you like, you can also add 2 diced onions.
  2. Then add the vegetable stock and simmer for about 20 minutes over medium heat, until the potatoes and carrots are soft. Chop with a hand blender until the desired consistency is achieved. Depending on your taste, you can leave small pieces in there or puree the soup completely smooth.
  3. Then add the milk or cream and bring to the boil again. Season with the desired spices and you`re done. The soup is also easy to prepare and eat or freeze the next day.

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