This Carrot and Potato Soup is a bit unusual however it is delicious! Today I was looking at the two pound bag of carrots in the refrigerator and thought what am I going to do with all these carrots. So my Creamy Carrot and Potato Soup recipe was created along with a Carrot and Almond Cake. There is nothing better than a bowl of hot, hearty soup on a cold winter day or any day for that matter. It's easy, too! I like to prepare all the ingredients and then begin to cook. It makes the entire process easier. Eat this delicious soup for lunch or dinner right away and freeze the rest for another day. Add a couple of slices of homemade crusty bread and side salad for a complete meal. ENJOY! Expressed Your Love Through Food!
Cooking Tip: When you are cooking with potatoes as you peel them place them in an ice bath to keep them from turning brown while you prepare the remaining ingredients. Also if your celery and/or carrots are not as firm as you like cut the ends off and place in them in the ice bath. This will refresh the vegetables and help to crisp them.
INGREDIENTS
2 tablespoons extra virgin olive oil
6 medium potatoes, peeled and cut into 1 inch cubes
5 carrots, chopped
5 celery stalks, chopped
4 cloves garlic sliced
5 cups beef stock
3 cups water
2 onions, chopped
6 tablespoons butter, cubed
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon minced fresh thyme
1/3 cup of buttermilk
1 cup heavy cream
2 tablespoons all-purpose flour
Optional Garnish:
Fresh chopped Flat Leaf Parsley
Goat Cheese
INSTRUCTIONS
In a heavy pot or Dutch oven heat the olive oil and 3 tablespoons butter. When butter is melted add onions and sauté on medium until soft. Do not brown. Make space in the middle of the pot and add the garlic and sauté until fragrant about 1-2 minutes. Again, do not brown. Add chopped carrots and chopped celery and sauté for a couple of minutes. Add cubed potatoes and stir gently. Add salt, pepper and thyme. Add stock and water, bring to just to a boil and reduce heat to low and simmer for 1 – 1 ½ hours until vegetables are soft.
In a separate small saucepan make a roux. To make the roux melt remaining 3 tablespoons of butter on medium/low heat once melted wisk in flour, when butter and flour are incorporated cook for 30 seconds. Once thickened wisk in buttermilk and cream and cook until mixture coats the back of spoon. If it’s too thick add more cream. Add roux to soup mixture and continue to simmer for another 5 minutes.
With an immersion blender, blend soup until smooth while retaining some small chucks of vegetables. If soup is too thick, add stock or water. If too thin cook to reduce to desired consistency. Taste and adjust salt and pepper to your liking.
Ladle into warm soup bowl and garnish with fresh parsley. Optional serving suggestions add a dollop of sour cream or crumbled goat cheese. ENJOY! Express Your Love Through Food!
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