Creamy carrot and potato soup
This is a family favourite! A creamy carrot and potato soup flavoured with fresh thyme. The kids love it, too!
Ingredients
Serves: 8
- 30g butter
- 1 onion, chopped
- 1.4L chicken stock
- 5 carrots, peeled and sliced
- 3 small potatoes, peeled and sliced
- 1 teaspoon herbes de Provence
- 1 pinch dried thyme
- 1 bay leaf
- salt and pepper to taste
- 60ml double cream
- 8 sprigs parsley
Method
Prep:25min ›
Cook:45min ›
Ready in:1hr10min
- 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 stock, carrots, potatoes, herbes de Provence, thyme and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to the boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling it no more than halfway. Securing the lid of the blender with a folded 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 double cream and a sprig of parsley.
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Reviews & ratings
Average global rating:
(55)
Reviews in English (45)
Took shortcuts. Me being lazy... i scrubbed the veggies, no pealing! Then used my food processor to slice, took very little time to prepare. REALLY tasty, have frozen a portion (without cream obviously!) Also i threw in a couple of crushed garlic cloves....... yummy! - 23 Apr 2010
I made this soup but for health reasons left out the cream,but both my husband and myself loved it Thanks - 14 Feb 2012
Absolutely lovely, One of the best soup i have eaten in ages ! - 05 Jan 2010
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