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Carrot and Potato Soup Recipe
Neither carrots nor potatoes freeze well so if you have an excess of either, then
make this delicious carrot and potato soup and freeze it for use later on.
How easy to cook?
How long to cook?
Does it freeze?
How many servings?
Special equipment?
For the curious, the potatoes were the Winston variety. The carrots
were Nantes which had been planted amongst onions - no carrot fly at all this year!
INGREDIENTS
Quantities
Carrots
Five large ones
Potatoes
Five medium ones
Onions
Three medium ones
Garlic cloves
Four medium ones
Chard, spinach or kale
A good handful
Vegetable stock / broth
1� litres / 5� cups
Vegetable or olive oil
Four tablespoons
Dried basil and oregano
One teaspoon of each
Salt
Level teaspoon or to
taste
Pepper
Quarter of a teaspoon or
to taste
PREPARE THE INGREDIENTS FOR CARROT AND POTATO SOUP
Add the salt, pepper, garlic, basil and oregano, stir well and cook for a
further three minutes. Taste the soup and add more salt and pepper if needed.
If you can, add a handful of Swiss chard, the red coloured stems add a splash of
colour.
Easy
From start to finish will take about 55 minutes
Freezes very well, keeps for three months
Four main meal portions, six starters
You'll need a large pan or two medium sized ones.
All the loose ingredients for this carrot and potato soup recipe were sourced from our allotment, freshly picked just
before cooking. Click the picture on the left (and any other picture on this page)
to enlarge it.
Peel then top and tail the onions. Finely chop and put them in a pan on a
low heat and add the oil. Stir thoroughly so the onions are coated in the oil
and fry them for about 15 minutes stirring every five minutes. The idea is to
soften them without browning.
While the onions are cooking, top and tail the carrots and then slice them. Peel
the potatoes if they have have a thick skin and cut them into small cubes.
Remove the skin from the garlic, top and tail them and finely chop. Roughly
shred the chard / spinach / kale.
When the onions are softened, add the carrots, potatoes, vegetable stock and
chard, spinach or kale. Turn the heat up to medium and cook for five minutes.
Turn the heat down to low so that the soup is just simmering and cook for a
further 25 minutes.
Using a slotted spoon, remove about a third to half of the carrot and potato
chunks. Use a food processor to blend the remaining soup. You'll need to do this in
two to three batches.
Re-heat the blended soup, adding in the carrot and potato chunks. If you prefer all
the soup smooth then just blend all the soup.
Serve with a parsley garnish and lots of chunky bread.