Carrot Potato Soup Recipe

A complete winter soup, a root vegetable soup. A different alternative to classic vegetable soups. When you add a piece of healing ginger and turmeric roots, it turns into a source of healing. It is also an ideal meal for children who do not like vegetables. It is also quite easy to make. Here you go, bon appetit!

Ingredients:

For 6 people

🕐 Preparation: 10 min. 🕐 Cooking: 15 min.

Potatoes	3	Qty
Carrot	2	Qty
Dry Onion	2	Qty
Tomato or Pepper Paste	1	Tbsp
Butter	1	Tbsp
Liquid Oil	3	Tbsp
Flour	1	Tbsp
Black Pepper	1	Tsp
Water (Hot)	4	Cup
Salt	1	Half Tbsp
Ginger (Root)	1	Piece
Turmeric (Root)	1	Piece

Instructions:

Peel the potatoes, carrots and onions and cut them into large chunks. Peel and finely chop the ginger and turmeric 1 finger thick.
Melt the oil in a deep saucepan, then add the butter. Be careful not to burn the butter.
Add 1 tablespoon of flour to the heated oil and fry until it turns pink.
Put the chopped vegetables in the pot and fry together with the flour for another 2-3 minutes. Add salt and 1 teaspoon of freshly ground black pepper.
Add 4 cups of hot water to the soup and cook for 1/2 hour until all the vegetables are tender. Leave the lid ajar so that it does not overflow.
Pass the cooked soup through a hand blender until it has a smooth consistency. You can thin the consistency by adding hot water.
You can share your cooked soup in bowls and serve it hot by garnishing with grated cheddar cheese or spicy croutons. Enjoy your meal!

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