Creamy Potato Carrot Bowl (Printer-Friendly Version)
A smooth blend of potatoes and carrots for a comforting, wholesome bowl bursting with natural flavors.
# Required Ingredients:
→ Vegetables
01 -
500 g potatoes, peeled and diced
02 -
300 g carrots, peeled and sliced
03 -
150 g onion, chopped
04 -
3 cloves garlic, minced
→ Liquids
05 -
1 litre vegetable broth
→ Fats
06 -
2 tablespoons olive oil or butter
→ Seasonings
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Garnish (optional)
09 -
Fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Heat olive oil or butter in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until softened and fragrant, about 5 minutes.
02 -
Incorporate diced potatoes and sliced carrots into the pot, stirring well to coat with the aromatic base.
03 -
Pour in vegetable broth until vegetables are just covered. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes until tender.
04 -
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches using a countertop blender.
05 -
Adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley if desired. Optionally, add a swirl of cream or croutons.
# Handy Cooking Tips:
01 -
Peeling the vegetables results in a creamier texture, but leaving skins on enhances fiber content.