CARROT SOUP WITH POTATOES AND CREAM
This is a family favorite! We have it at all holiday dinners. The kids love it, too!
Provided by Jennifer M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g
CARROT & POTATO SOUP
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
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.
POTATO AND CARROT SOUP
I suppose the title says it all. This is a nice, creamy vegetable soup loaded with potatoes and carrots. Delicious!
Provided by JackieOhNo
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, combine first 5 ingredients. Simmer, covered, 30 minutes or until vegetables are tender.
- With slotted spoon, remove vegetables to blender or food processor. Blend until smooth.
- Return to broth in saucepan. Mix in remaining ingredients. Heat through, but DO NOT BOIL. Garnish with fresh parsley.
Nutrition Facts : Calories 434.1, Fat 16.2, SaturatedFat 9.6, Cholesterol 49.4, Sodium 1142.3, Carbohydrate 56.5, Fiber 6.2, Sugar 5.4, Protein 17.2
POTATO, CACTUS, AND CARROT SOUP
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large saucepan over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomatoes, garlic, oregano, and cumin. Cook until tomato juices reduce and the mixture thickens, about 3 minutes. Add the broth, potatoes, and carrots. Bring to a boil, then reduce heat to low, cover and cook until the vegetables are tender, 15 to 20 minutes. 2. Add the cactus, parsley, salt, and pepper. Simmer the soup until completely heated through and the flavors blend, about 5 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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