Want to prepare a light dinner recipe? The traditional carrot soup is always a good choice, light, nutritious, ideal for the whole family. Bon appetit!!!
MAIN INGREDIENTS OF THIS RECIPE:
- Carrot, leek, onion, potato
HOW TO MAKE CARROT SOUP:
Peel and wash the potatoes, carrots, onions, turnip and the leek. In a large saucepan with 2 liters (about 8 cups) water place the onions, turnip, leek, potatoes and carrots, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and salt, stir and place the saucepan back on the stove over high heat. When starts boiling, turn off the heat and serve with toasts.
YOU MAY ALSO LIKE:
- Creamy watercress and spinach soup
- Colored soup
- Creamy carrot soup with orange
- Spinach soup with elbow pasta
- Green bean soup
(3 votes, 4.33 out of 5)Ingredients
- 2 liters (about 8 cups) water
- 1 turnip
- 4 carrots
- 1 leek
- 3 medium onions
- 1 medium potato
- 3 tablespoons olive oil
- Salt (to taste)
Directions
- Peel and wash the potatoes, carrots, onions, turnip and the leek. In a large saucepan with 2 liters (about 8 cups) water place the onions, turnip, leek, potatoes and carrots, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and salt, stir and place the saucepan back on the stove over high heat.
- When starts boiling, turn off the heat and serve with toasts.
