Creamy Carrot-Potato Soup
From: Marielle, Quebec, Quebec, Canada
Servings: 4
  • 3 tablespoons [45 g] butter
  • 1 pound [454 g] peeled carrots, coarsely grated
  • 8 ounces [227 g] peeled potatoes, diced
  • 1 small onion, finely chopped
  • 4 cups [1 L] chicken broth
  • 1/2 teaspoon [2.5 mL] salt
  • 1/4 to 1/2 teaspoon [1 to 2.5 mL] white pepper, to taste
  • 2 tablespoons [30 mL] cream
  • Melt butter over medium heat into a medium-size saucepan.
  • Lower heat and mix in grated carrots, potato dices and finely chopped onion.
  • Cook, stirring from time to time using a wooden spoon, until vegetables no long stick to the bottom of the saucepan.
  • Pour in chicken broth; salt and pepper soup.
  • Bring to just a boil then leave to simmer for approximately 20 minutes, to really soften all vegetables.
  • Through a fine sieve, press mixture into a large bowl, or puree mixture into a blender.
  • Pour soup back into saucepan.
  • Reheat soup until hot.
  • If soup is too clear, leave soup to simmer uncovered until thickened to taste.
  • Stir in cream, check for seasonings and serve, into warm soup bowls.