Carrot Potato Soup
Course
Main Dish
,
Side Dish
,
Snack
,
Soup
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
4 – 6
10
minutes
Cook Time
30 – 35
minutes
Servings
Prep Time
4 – 6
10
minutes
Cook Time
30 – 35
minutes
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
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).