When life gives you carrots no one wants to eat, make creamy carrot soup. This is a one-pot meal that is quick and healthy. Make a vegan version by simply not adding the milk at the end; it will still be creamy because of the potatoes.

 

The What: 
  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 potatoes, peeled & sliced
  • 6 carrots, peeled & roughly chopped
  • 3 garlic cloves
  • 7 cups water
  • 3 bay leafs
  • salt & pepper
  • 1/4 cup milk

 

The How: 

Place a large pot on medium high heat, add the vegetable oil and onion slices with a pinch of salt.

Fry onions until golden brown, this should take about 10 minutes.

Once the onions are a nice shade of brown, add the potato slices, another pinch of salt and fry for 2 minutes.

Add the carrots, garlic cloves, water, and bay leafs.

Cover and boil for 20 minutes, you should be able to pierce the potatoes easily with the tip of a knife after 20 minutes.

Remove the bay leafs and discard.

Place the soup in a blender and blend until smooth.

Return the soup to the pot, add the milk and bring to a boil. Check the salt levels and enjoy.

 

Check out more delicious soup recipes HERE!

 

 

Creamy Carrot Soup

Creamy Carrot Soup

When life gives you carrots no one wants to eat, make carrot soup. This is a one-pot meal that is quick and healthy. Make a vegan version by simply not adding the milk at the end; it will still be creamy because of the potatoes. 

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 potatoes, peeled & sliced
  • 6 carrots, peeled & roughly chopped
  • 3 garlic cloves
  • 7 cups water
  • 3 bay leafs
  • salt & pepper
  • 1/4 cup milk

Instructions

  1. Place a large pot on medium high heat, add the vegetable oil and onion slices with a pinch of salt.
  2. Fry onions until golden brown, this should take about 10 minutes.
  3. Once the onions are a nice shade of brown, add the potato slices, another pinch of salt and fry for 2 minutes.
  4. Add the carrots, garlic cloves, water, and bay leafs.
  5. Cover and boil for 20 minutes, you should be able to pierce the potatoes easily with the tip of a knife after 20 minutes.
  6. Remove the bay leafs and discard.
  7. Place the soup in a blender and blend until smooth.
  8. Return the soup to the pot, add the milk and bring to a boil. Check the salt levels and enjoy.
http://www.foodosopher.com/creamy-carrot-soup/