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
Prep: 10 Min
Cook: 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 |
Steps:
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Peel the potatoes, carrots and onions and cut them into large chunks. Peel and finely chop the ginger and turmeric 1 finger thick.
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Melt the oil in a deep saucepan, then add the butter. Be careful not to burn the butter.
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Add 1 tablespoon of flour to the heated oil and fry until it turns pink.
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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.
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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.
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Pass the cooked soup through a hand blender until it has a smooth consistency. You can thin the consistency by adding hot water.
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You can share your cooked soup in bowls and serve it hot by garnishing with grated cheddar cheese or spicy croutons. Enjoy your meal!
45 Min
