Carrot soup
A soup full of vitamins to face the cold, or to get a little colour!
Seasons & months
Preparation
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Step 1
Gently fry the peeled, sliced onion in a pan with the oil.
When it’s translucent, add the peeled potatoes cut into big rounds and the stock (homemade or cube).
Scrape or peel the carrots and slice them into rounds.
At boiling point, add them to the pan and cook, covered, for 30 minutes.
Blitz the soup.
Serve with a little garlic-and-herb cream.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
165
kcal
Protein
4
grams
Carbohydrates
32,8
grams
Fat
0,6
grams
Fibre
8,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
