22 Feb Carrot Potato Soup
Prep Time | 10 minutes |
Cook Time | 30 - 35 minutes |
Servings |
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Ingredients
- 4 carrots large
- 10 - 12 baby red potatoes
- 1 orange bell pepper
- 1 Tbsp extra virgin olive oil
- 1/2 tsp Celtic sea salt
- 1/2 tsp ground coriander
- 1/4 tsp ground black pepper
- pinch cayenne pepper
- 4 cups water
Ingredients
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Instructions
- 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.
Recipe Notes
Serving Suggestions:
- Top with herb skillet chicken (ETP recipe).
- Serve with fennel paprika chicken (ETP recipe).