Friday, November 8, 2013

Frugal Foodie Friday - Cream of Carrot and Potato Soup

From the kitchen of One Perfect Bite...It's hard to find inexpensive starters for holiday meals, so I wanted to feature the recipe for this lovely soup before bargain hunters have their holiday menus set in stone. The recipe is an expanded version of French potato soup to which carrots have been added. The soup is mildly flavored and has gorgeous color that will brighten any table. It will certainly get your meal off to a great start. I like to make the soup the night before I plan to serve it and while I basically follow the recipe below, I do make one change that I want to share with you. I use a food mill rather than an immersion blender to puree the soup. While many prefer a perfectly smooth and velvety soup, I favor the grainier texture that a food mill provides. This is a soup that begs for salt, so be sure to adjust the final addition of salt and pepper to your personal taste. It can be served warm or cold. I do hope you will give this recipe a try. It is easy to make, as well as being easy on the eyes and pocketbook. Here is how it's made.

Cream of Carrot and Potato Soup...from the kitchen of One Perfect Bite

2 tablespoons butter
3 cups sliced leeks or yellow onions (about 1 pound)
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 pound potatoes, peeled and sliced
1 pound carrots, peeled and sliced
5 cups vegetable stock
1 cup plain carrot juice
1-1/2 teaspoons salt
1/4 teaspoons freshly cracked black pepper
1 tablespoon granulated sugar
1-1/2 cups whole milk
1/2 cup heavy cream
Garnish: Parsley or snipped chives

Melt butter in a 4-quart stockpot. Add onions and cook until soft and translucent, about 10 minutes. Add ginger and garlic and cook until fragrant, about 1 minute longer. Add potatoes and carrots and stir to combine. Add vegetable stock, carrot juice, salt and pepper and bring mixture to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Remove from heat. Stir in milk and sugar. Puree using an immersion blender. Add cream and adjust seasoning with salt and pepper to taste. Ladle into cups and garnish as desired. Yield: 8 to 10 (1 cup) servings.

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Ginny said...

This looks so good. and I like the fact that here is one carrot soup that has potatoes in it.

Lenia said...

An amazing and healthy soup!
Love it!
Kisses,dear Mary!

Vicki Bensinger said...

What a beautiful soup and so vibrant looking. I'm almost surprised this would need cream with the potatoes but I'm sure that makes this taste doubly good. This would be a nice addition to the Thanksgiving table.

Foodycat said...

My grandmother makes a wonderful carrot soup. I must try this one to compare!

Jenn S said...

I'm with Ginny.. I like this version as it has potatoes in it. I've had a carrot soup before that was just carrots and it was a bit too much. This one sounds like one I could really enjoy!

Kim G. said...

Cream of carrots is among my favorites, love this soup Mary. Have a nice weekend!

bellini said...

We just love a warm and comforting soup on days like today Mary.

David said...

Mary, I'd never heard of cream of carrot and potato soup...but hey! Why not?! Sounds good to me. That touch of ginger is interesting... Take Care, Big Daddy Dave

Linda A. Thompson-Ditch said...

I love potato-leek soup, but I never thought to add carrots to the mix. Since I like carrots, I bet I'll enjoy this soup!

We Are Not Martha said...

What a beautiful soup!! Such a great combination!


Susan Lindquist said...

Creamy Carrot Soup is on our Thanksgiving menu this year ... I'm glad to see your recipe and to know that it can be made the day before!

JG said...

The garlic & ginger must blend so well here. Sounds yummy, Mary!

Guru Uru said...

Creamy and delicious :D

Choc Chip Uru

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