How to Make Carrot Soup
PrintCome with me to learn how to make a delicious, creamy, and super healthy carrot soup that will warm you up on colder days.
Servings 2 servings
Calories 207kcal
Equipment
- Stove
- Processor
Ingredients
- 1 tbsp of Olive Oil 0.44 fl oz (13 mL)
- 1/2 unit of Onion chopped
- 3 units of Carrots chopped
- 1/2 unit of Potatoes chopped
- Salt to taste
- Black Pepper to taste
- 2 cups of Vegetable Broth 16.2 fl oz (480 mL)
Instructions
- In a pan, heat the olive oil and sauté the onion until golden brown.
- Add the carrots and sauté for a little longer.
- Add the potato and season with a little salt and black pepper, then add the vegetable broth.
- Once it boils, reduce the heat and let it cook for about 8 minutes or until the carrots and potatoes are tender.
- Turn off the heat and let it cool a little.
- Blend with a hand mixer and serve.
Notes
Tips:
– Valid to: 5 days under refrigeration (fridge) and 90 days under freezing (freezer).
