Potato Carrot Soup
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
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.
SO HOW'D IT GO?
I'm putting this on my list of 'delicious comfort foods'
I was feeling experimental and added a can of tomato paste to give the broth a little more body, and after blending it turned out more like a stew, so maybe another cup of broth might be needed.
This soup is fabulous! I added a little extra broth, and added a little yoghurt and a splash plain soy milk at the end after blending. Oh, and I added some kidney beans and chick peas (maybe a cup) and a little chopped red bell pepper. I can hardly wait to eat it! I'm toasting the bread as I type this. :P
i made this tonight for dinner...it made way more than serving for 2, but i like leftovers. i added lots of other veggies: orange peppers and mushrooms, and then after i blended half of it, fresh spinach and some frozen mixed veggies. i didnt use the herbs called for and instead used cumin, cinnamon, paprika, and black pepper. i think it would have been better with chili powder, but were all out of it at the moment. very warm and comforting.
:D This Soup was so easy and SOOO Satisfying!!! I am a nanny looking for easy recipes for my expectant boss. She hasn't been having an easy time finding foods that appeal to her during the last weeks of pregnancy. This soup just hit the spot. I made an extra large batch of this and plan to make another pot next week for the freezer. It is just a wonderful, comforting stew and would be great with added veggies. I'm going to be sharing this recipe with all my friends!!!
Yum! Very good soup. We didn't have 4 potatoes but had one big one plus a sweet potato, so we added that in and it was great. Added a bit of sweet to the savory.
This soup was awesome! I used to be a big fan of bread bowls and this soup will be great to replace the old chowder!
I used about 2 3/4c broth since some people said 2 wasn't enough. Also didn't have any celery or the spices it calls for so I used thyme instead and it was very tasty. FULL of flavor! I used 3 medium sized potatoes and was a little dissapointed on the amount of soup that came from it - only two bowls. :(
But I will just double it up next time! or maybe triple...
Thanks for the great recipe I would of never thought of it myself. :)
God help me, I added about 3/4 cup of prepared Dragonfly's uncheese to a bowl of this. FOR POTATO CHEEZ SOUP YOU KNOW? Then I laid down on the floor and curled up into a fetal position and died while weeping for how good it was. And for how much starch I had just stuffed into my system.
I made this soup with el peto (something like that) veg broth powder. I think I need new broth base because regardless of the soup it never turns out quite right. That said, I'm a picky vegan. Ha ha, I know.
Anyway, the soup turned out ok. I don't think I could eat it as a meal but I think it would compliment a sandwich very well. Maybe a bit oniony too so I think I'll use a small onion if I make it again.
As everyone else said very thick. I felt it was missing something though. I went easy on the spices because I'm always afraid I'll OD the recipe. That might have been it.
Not sure if I'll make it again. Makes lots so I'm freezing some for my lunches at work later.
Overall, not bad.
-Lynn
Very flavorful and simple soup, and I did it the lazy way - with a small 1-2 person crockpot. (I feared breaking my blender to puree after reading an earlier entry. Plus, I didn't have cabbage, celery or onions.)
In a crockpot, I put 2 1/2 cups of vegetable stock with 1 teaspoon olive oil, 1/2 teaspoon oregano, 1/2 teaspon basil, 1/2 teaspoon garlic pepper and salt to taste. Stirred it with spoon. Then added the potatoes and carrots. Plugged in the crockpot. Let it cook overnight. Tasty soup the next day for lunch with a chunk of wheat bread. Yum. Yum. Potatoes and carrots were so tender!
Wow, was this ever good soup! I used green onions because I had no celery (as per the recommendations of another review) and used four cups of stock instead of 2. I also added cauliflower because I love more vegetables in soup than less.
I blended the soup up completely for my 10 year old and he loved it so much he wanted to take some to school for lunch the next day (that never happens with leftovers).
I am going to double the recipe the next time so that I can take leftovers for lunch too!
Zahara
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