22 Feb Carrot Potato Soup
Posted at 17:16h
Carrot Potato Soup
30 - 35 minutes
Peel the carrots. Chop the carrots into large 1 inch pieces, and put them in a large pot.
Cut the potatoes in half. Add them to the pot.
Chop the bell pepper into 1 inch pieces. Add it to the pot.
Add the oil to the pot, and heat on medium for 5 minutes. Stir often to prevent the vegetables from sticking to the pot.
Add salt, coriander, black pepper, cayenne pepper, and water to the pot. Stir.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Cover the pot with a lid. Cook until potatoes and carrots are soft, approximately 25 minutes.
Transfer the hot soup to the blender. USE CAUTION!
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
- Top with herb skillet chicken (ETP recipe).
- Serve with fennel paprika chicken (ETP recipe).
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