Sopa De Cenoura Carrot Soup Portugal Recipes

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Steps:

• 1. Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
• 2. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
• 3. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
• 4. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes.
• 5. Remove the pot from the heat and puree the soup (a hand-blender works well).
• 6. Stir in the remaining oil and season with salt and pepper.
• 7. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

PORTUGUESE SOPAS

Steps:

• Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
• Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

CARROT & PARSNIP SOUP

Steps:

• Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
• Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.