Potato and carrot soup
DIFFICULTY
very easy
very easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 200 g Carrots
- 500 g Potatoes
- 1 Onion
- 2 Tomatoes
- 20 g flaked almonds
- 2 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 2 TABLESPOONS light vinegar
- 750 ml Vegetable broth (instant)
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Peel, wash and chop the carrots and potatoes. Peel and chop the onion. Wash and quarter the tomatoes.
- 2
Roast the almonds in a pot until golden brown, take them out. Heat the oil in the pot. Brown carrots, potatoes and onion in it. Sweat tomato paste briefly. Deglaze with vinegar. Add 750 ml broth and tomatoes. Bring to the boil, cover and simmer for about 20 minutes until soft.
- 3
Puree the soup finely with a hand blender, mixing in the cream and possibly some more stock to the desired consistency. Bring to the boil again, season with salt and pepper. Pour into a thermos flask. Sprinkle with the toasted almond flakes when having a picnic.
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