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?
Very tasty stuff. The red pepper was a good suggestion, that really added a kick. I have to agree with the general consensus that 2 cups is not enough liquid; I had to add some soymilk to the blender. I think that I too will add some more carrots next time, even though I used four medium ones this time. It was a bit pale and the carrot taste could be stronger. But that's all just how I want to tinker, the recipe itself is great stuff, easy too.
This was soooo good! I have to make it again tomorrow because my bf had it for lunch AND dinner. He liked it thick so I added 2 potatoes and omitted the celery and for some reason I added a bit of rice milk to it. I threw in a handful or two of couscous and was requested to add corn next time. Definitely going to make it on a regular basis. (but doubling the recipe).
Oh and it so easy and quick to make. :)
this is a nice "chowder-y" soup :D
it does make a lot though
I just made a potato soup really similar to this. It is so yummy even the meat eaters in the house licked their bowls clean.
I thought the recipe was great! It was very tasty and I made way too much of it so I stuck some in the freezer.
I adapted my recipe a bit by adding cauliflower during the step with the potatoes and carrots. I also added the following spices: cumin, coriander, curry powder, powdered ginger and turmeric. Then during the last step I also added some uncooked quinoa to the soup. It made it nice and thick. ;)
Just like many others who reviewed this recipe, I made some changes. First, I added 1.5 cups of cooked white kidney beans and 2 parsnips. I didn't have any garlic, so I left that out. I also substituted fennel for celery and used 6 cups of broth instead of 2.
I guess I was mostly just inspired by the recipe with that many changes. Nonetheless, it was great!!
This soup is delicious. I added a little nutmeg and cinnamon and it came out soooo good. I also made the recipe for outrageously easy big bread to accompany it. It was the perfect meal for a fall day!
I have to say the soup was even better the next day!
This soup was very good. I used extra garlic, potatoes, and carrots. I also used 4 cups of stock rather than 2.
It smelled sooo good while it was cooking - bonus!
Cheap and easy, just how I like 'em! ;)
Thanks!
Wow. This soup is fantastic. I actually didn't have any onion or celery so made the soup without it but, even so, it's GREAT. I can imagine it's only better with the onion and celery. It makes me never want to buy canned soup again!!
finally, a soup recipe that worked for me!! i've made some pretty botched soup attempts but this one worked and it was wonderful. it was so creaming without any cream or milk or anything. i just left out the celery because i didn'y have any but added peas at the end which gave it quite a bit of flavour. i added chilli powder too 'cause i like hot stuffs. next time i would add more carrot (but i think that's because i had less than the ecipe called for...)
thanks for the recipe. i will be using it again.
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