Carrot and Potato Cream Soup
Discover this comforting cream soup where the sweet flavor of carrots meets the smoothness of potatoes in an incredibly silky texture. A perfect combination that warms hearts and taste buds! This economical vegetarian soup is ready in just 40 minutes and will delight the whole family with its mild and comforting taste.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Peel carrots and potatoes carefully. Cut them into regular 2 cm cubes for even cooking. Finely slice the onion and chop the garlic.
- 2
In a thick-bottomed saucepan, heat olive oil over medium heat. Sauté onion and garlic for 3-4 minutes until they become translucent and fragrant.
- 3
Add carrot and potato cubes. Mix for 2 minutes to coat with oil and develop their natural juices.
- 4
Pour in hot vegetable broth. Bring to a boil then reduce heat and simmer covered for 20-25 minutes until vegetables crush easily with a fork.
- 5
Blend carefully with an immersion blender until perfectly smooth and silky texture. For optimal results, blend in short pulses.
- 6
Off the heat, incorporate fresh cream in a thin stream while whisking. Season with salt and pepper to taste.
- 7
Serve immediately in preheated bowls. Add a drizzle of cream and generously sprinkle with fresh chopped parsley.
- Uniformly sized vegetables ensure perfect cooking
- Strain the soup through a sieve for ultra-silky texture
- Use liquid cream for a lighter version
- Keeps for 3 days in the refrigerator in an airtight container
- Serve with garlic croutons or crushed hazelnuts for crunch
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