I don’t know about you but I happen to love a good soup. I love that it’s quick and easy to whip up. And that it’s healthy. So when I was served a soup at my friend’s home the other day and literally went, “Wow! This is amazing”, I knew I had to rush home and try to make my own version of a potato and carrot soup (which is what was served). My husband is not a fan of carrots so I knew I had to up the amount of potatoes added. Also, he loves cheese (well, who doesn’t?) and I thought, “Heck, cheese would go superbly with this soup”. So I gathered my ingredients and set off to experiment in the kitchen.
It turned out to be a success. The recipe is now beautifully written in my book (yes, I’m one of those who likes handwritten recipes). It’s a keeper. The taste of carrots, which usually lend a sweeter note to the palate was muted considerably with the addition of more potatoes and the cheese. Perfecto. Let’s go.
Creamy Potato and Carrot Soup
Total Time: 30 Minutes
- 1 tbsp butter
- 0.5 cup diced yellow onion
- 440 g potatoes, peeled and grated
- 120 g carrot, peeled and grated
- 1/4 tsp dried parsley
- a pinch of dried dill
- 700 ml low-sodium vegetable stock
- 175 ml milk
- 1 tbsp dijon mustard
- 20 g grated parmesan or cheddar cheese
- 0.5 teaspoon salt
- freshly ground pepper, to taste
- Brown the butter, a little, then add the onions and cook until translucent.
- Add the grated potatoes and carrots as well as the dried parsley and dill. Stir for a few minutes until the vegetables are tender.
- Pour in the broth. Reduce heat to medium-low and allow to simmer for 15 minutes.
- Transfer everything into a blender and process until creamy but with a little texture.
- Return the soup back to your pot and add the milk and dijon mustard. Stir well and cook for additional 2 minutes.
- Taste for salt and pepper. I added lots of pepper!
- Remove from the heat and stir in the cheese.
PS. I just realised you can see my reflection on the spoon in that second picture : )