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Carrot Potato Soup
Fathima Sherin
A creamy filling carrot soup best had at any time of the day
5
from
4
votes
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Served As
Beverages
,
Breakfast
,
Brunch
,
Dinner
,
Lunch
,
Snacks
,
Soup
Recipe Cuisine Type
Soups
Servings
3
Ingredients
1x
2x
3x
Carrots
big - 2
Tomato
big - 1
Potato
small - 1
Garlic - 3 cloves
bay leaf - 1
butter - 1 tbsp
pepper powder - 1 tsp
cumin powder - 1/2 tsp
salt - 1 tsp
Instructions
1.Wash and roughly chop the carrots and tomato.
2.Peel the potato and roughly cube the potato.
3.Add in a pressure cooker,the chopped carrots,tomatoes,potatoes,peeled garlic cloves,bay leaf and a cup of water.
4.Cook in medium flame for three whistles.
5.Switch off and let the pressure release on its own.
6.Check for doneness and let it cool.
7.Discard the bay leaf and blend everything together into a smooth puree.
8.Heat butter in a pan and add the carrot puree.
9.Add salt,pepper powder and cumin powder.
10.Adjust the consistency by adding more water.
11.
Simmer
for two minutes and serve hot.
Notes
Potatoes are added to give thickness to the soup.You can avoid or replace it with sweet potatoes.
Butter can be replaced with olive oil.
Keyword
butter, carrot recipe, potato recipe, soups, tomato
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