Ingredients and Weight:
- Carrots, peeled and chopped: 1 pound (450g)
- Potatoes, peeled and chopped: 1 pound (450g)
- Onion, chopped: 1 medium (120g)
- Celery, chopped: 2 stalks (120g)
- Garlic, minced: 2 cloves (10g)
- Chicken broth: 4 cups (1L)
- Heavy cream: 1 cup (240ml)
- Butter: 2 tablespoons (30g)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and garlic and sauté until softened, about 5 minutes.
- Add the carrots and potatoes and cook for an additional 5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Cook until the vegetables are tender, about 20 minutes.
- Puree the soup using an immersion blender or transfer to a blender and puree until smooth.
- Return the soup to the pot and stir in the heavy cream.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Fat: 15g
- Carbohydrates: 25g
- Protein: 7g
Dish Characteristics:
- Creamy and smooth texture
- Rich and flavorful with a hint of sweetness
- Bright orange color
- Comforting and satisfying
User Comments:
- "This soup is absolutely delicious! It's creamy, flavorful, and perfect for a cold day."
- "I love the way the carrots and potatoes complement each other in this soup."
- "This soup is so easy to make, and it tastes like it came from a restaurant."
- "I added a sprinkle of chopped parsley for extra flavor and color."
- "This soup is a great way to use up leftover vegetables."
Special Precautions and Tips:
- If you don't have an immersion blender, let the soup cool slightly before transferring to a regular blender.
- For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the heavy cream.
- Serve with a side of crusty bread or crackers for dipping.
