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Carrot Soup

Ingredients for 6 to 8 servings:

  • 1 1/2 cups sliced onions (1 medium)
  • 1 clove garlic
  • 2 tbsp. olive oil
  • 5 carrots (cut in half)
  • 1 stalk celery(finely chopped)
  • 2 medium size potatoes (peeled and cut in half)
  • 6 cups water
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 cube soup stock
  • 1 cup evaporated milk or milk
  • 1/8 tsp. white pepper
  • 2 tsp. oregano
  • 1 tsp. thyme
  • 1 tbsp. fresh finely chopped Italian Parsley
  • 3 tbsp. pine nuts (toasted)
  • parsley
  1. Saute until the onion becomes translucent:
    1 1/2 cups sliced onions (1medium)
    1 clove garlic (crushed)
    2 tbsp. olive oil
  2. Add , bring it to a boil and simmer with a lid:
    5 carrots (cut in half)
    1 stalk celery(finely chopped)
    2 medium size potatoes (peeled and cut in half)
    6 cups water
  3. When the potatoes are cooked completely, take out carrots and potatoes and put them in the blender and blend at high until smooth.
  4. Put it back to the soup and add:
    1 tsp. salt or to your taste
    1 tsp. sugar
    1 cube soup stock
    1/8 tsp. white pepper or black if you don't have white
    2 tsp. oregano
    1 tsp. thyme
    1 tbsp. fresh finely chopped Italian Parsley
    Cook 15 minutes longer.
  5. Before serving add and heat but not boil:
    1 cup evaporated milk or milk
  6. Garnish with toasted pine nuts and chopped parsley. Serves 6-8.
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