Carrots – Potato – Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 5 medium potato (s)
- 2 medium onion (s)
- Oil or margarine
- 1 ½ liter vegetable broth or beef broth, strong
- Salt and pepper, from the mill
- 3 tablespoon parsley, chopped or other herbs
- Sausages or ham cubes to taste
- possibly sweet cream, sour cream or creme fraiche
- possibly cores
Print Recipe
Pin Recipe Instructions
- Sauté the chopped onions in the fat, add the sliced carrots & the potatoes, stir, pepper & pour on the stock. Cover and simmer for approx. 30 minutes, briefly chop up with the hand blender so that bits still remain. Possibly add sweet cream, sour cream or creme fraiche to it (but does not have to be) to taste again, add sausages or ham cubes and sprinkle with the herbs.
- If you like, you can also top with roasted sunflowers, pumpkin or other seeds.
- If the soup has become too thick after pureeing or reheating, add the stock and let it boil briefly.
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