Creamy Carrot Soup Recipe
This is an easy French recipe for a colorful and tasty carrot soup. Very cheap, economical to make, and dairy-free for those who need it. A good starter or light meal for your family or friends.
Bon appétit
Ingredients
- 1 pound/450 gms/3-31/2 cups carrots peeled and chopped into small pieces
- 12 ounces/350 gm/11/2 cups potatoes peeled and chopped into small pieces
- 4 oz 100 gms/3/4 cup turnips peeled and chopped into small pieces
- 50 gms/1/4 cup butter
- 1.4 litres/2½ pints/3 cups vegetable water from cooking or chicken broth
- 6 ounces/175 gm/3 cups onion chopped
- Salt and pepper to taste
Instructions
- Melt half of the butter in a heavy-bottomed pan.
- Cook the carrots and turnips until soft, stirring frequently.
- Add the potatoes, water, and salt and pepper.
- Bring to a boil and reduce to a simmer.
- Simmer until tender about 20 minutes depending on the size of the pieces, and stick a couple of potatoes with a knife tip to test softness.
- Melt the butter in another pan and cook the onion until soft, but not brown.
- Mix in the cooked onion.
- Blend the soup in a blender/liquidizer, or use a hand blender right in your pot, if too thick add a little milk, water, or broth.
- Taste at this stage and season to your liking with salt and pepper.
- Simmer for about 10 minutes before serving.
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