Potato and Carrot Soup...light and flavourful ...

There are some days when all you want to have is a really light soup.

This is a exactly one such recipe. The combination of potato, carrot, onion, garlic and celery provide the perfect taste combination. The broth is really light and flavorsome.

The addition of butter not only enhances the taste but also gives it the right amount of richness.

Try it ….I am sure you will make it your own. J

https://www.youtube.com/watch?v=ha5_FFQZ8vM

POTATO AND CARROT SOUP                                                  Serves 2 to 4

Ingredients:

For the stock

Potato – 1 small

Mushrooms – 3 to 4

French beans – 4 to 5

Capsicum – top or sliced (1/4 )

Radish – Head and slices

Carrot – Head and slices

Onion – 2 small

Cauliflower stem – few pieces

Cabbage leaves – 2

Coriander stems – few

Peas – a handful

Sweet corn – a handful

Salt and Pepper – to  taste

Water – 1  to 1 1/2 lt

For the soup

Potato – 2 medium (cut into cubes)

Carrot – 2 medium (cut into cubes or thick pieces)

Garlic – 1 large clove (chopped finely)

Onion – 1 medium (chopped finely)

Celery stalk – 2 tbsp (chopped finely)

Butter – 3 tbsp

Salt and Pepper – to taste

Water - 2 cups

Method:

1.    To make the stock, add all the vegetables into a deep vessel. Pour in the water, season with salt and pepper and put it on high heat. Once the water starts boiling, lower the heat and cook covered for at least an hour.

2.    Mash the vegetables to extract the flavor. Strain the stock and keep aside.

3.    In a hot wok, add in the butter. Once the butter has melted add the onions and fry stirring continuously till golden pink in colour.

4.    Add in the garlic and celery. Fry them briefly till they release their aroma.

5.    Next, add the potato and carrot pieces. Cook them stirring continuously for 2 mins. Cover the wok and lower the heat. Cook for 5 mins on low heat tossing the vegetables occasionally.

6.    Add in some water to cover the vegetables. Bring it to a boil.

7.    Add in most of the prepared stock reserving some for later. Bring it to a boil. Cover and cook for 20 mins or till the vegetables are cooked. Mash some of the potatoes. This will help to thicken the soup slightly.

8.    Check on the soup and adjust the consistency. Add in the left over stock or water. Check the seasoning. Boil for a further 5 mins.

9.    Switch off the heat.

10. Serve hot, topped with a spoonful of butter, a sprinkling of pepper and some fried onions for garnish.

© Rinki’s Kitchen 2017