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[Recipe] Cream of carrot soup

Course Soup
Author Mary Tang

Ingredients

  • 1 small onion diced
  • 2 tablespoons 30 ml butter
  • 5 cups 1.25 L chicken broth (mine was homemade)
  • 4 cups 1 L of carrots-peeled and diced (about 3 large carrots)
  • 1 cup 250 ml of potatoes-peeled and cubed (about 2 potatoes)
  • Salt and pepper
  • 2 tbsp vegetable oil

Instructions

  1. In a saucepan, add the vegetable oil and butter over medium heat. Soften the onions, followed by the carrots and potatoes. Season with salt. This took about 15 minutes.
  2. Add the broth and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
  3. In a blender, purée the soup until smooth. Season with salt and pepper.