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Potato and carrot puree soup

Vegan Potato and Carrot Soup

A wonderful recipe for an incredibly tasty soup! Simple and made with love! My grandmother was very ill for a stretch. She was put on bed rest and a strict, mostly liquid diet, and that's when I learned to make countless different soups. Here I'll share the recipe for one of them: puréed potato and carrot soup. It's wholesome and full of aroma.

Valeria

Recipe author

Composition / ingredients

Servings:

Water

350

Potatoes (peeled and finely chopped)

250

Carrots (peeled and finely chopped)

250

Coconut milk (or cream)

100

Garlic

Ground black pepper

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

54 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Ingredients.
Step 2:

First, peel the potatoes and cut them into medium cubes,
Step 3:

then peel the carrots and chop them finely.
Step 4:

Put the prepared vegetables in a pot, cover with water, and cook about 15 minutes until tender. The goal is a smooth purée.
Step 5:

Blend the mixture, adding the coconut milk, garlic, pepper, salt, and so on.
Step 6:

Blend until smooth.
Step 7:

Ladle the puréed potato soup into bowls, garnish with fresh herbs (parsley, dill), and serve.
Step 8:

Enjoy!