Carrot Potato And Jerusalem Artichoke Soup Recipes

CARROT, POTATO AND JERUSALEM ARTICHOKE SOUP

Carrot, Potato and Jerusalem Artichoke Soup image

Make and share this Carrot, Potato and Jerusalem Artichoke Soup recipe from Food.com.

Provided by Tina and Dave

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

500 g jerusalem artichokes, scrubbed, sliced
500 g carrots, sliced
500 g potatoes, sliced
1 medium onion, chopped
2 garlic cloves, crushed
75 g butter
1 dash olive oil
3 pints light stock
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried thyme
salt
fresh ground pepper

Steps:

Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
Taste to check the seasoning, re-heat and serve.

Nutrition Facts : Calories 262, Fat 10.8, SaturatedFat 6.5, Cholesterol 26.7, Sodium 159.4, Carbohydrate 39.5, Fiber 6.1, Sugar 13.4, Protein 4.6

CARROT & POTATO SOUP

Carrot & Potato Soup image

Make and share this Carrot & Potato Soup recipe from Food.com.

Provided by Tebo3759

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Steps:

Saute onions& garlic in margarine until tender.
Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
Discard bay leaf and puree soup.
Season with salt& pepper.

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