Friday, July 9, 2010

Creamed Carrot and Potato Soup


I baked a fresh loaf of whole wheat bread today and needed the right food to go with it, and what can be more soothing than a bowl of spiced, creamed carrot and potato soup? Well, many things, maybe. But I had to settle for one of them, and creamed carrot and potato soup it was!

This is a very simple soup to make and it starts with the very gorgeous carrot and potato!

  • Cook (or even better, pressure cook) even quantities of carrots and potatoes, about 1 pound each. Use enough water to just cover them.

  • Fry about 1 spoon of coriander and cumin seeds in canola oil. Add 1/2 cup chopped tomatoes and fry well. Set aside.
  • Strain the carrot and potatoes and mash them well using a blender or potato masher.
  • Add the strained water to obtain desired consistency soup. Serve with a dollop of sour cream and your favourite bread.....mine was whole wheat baked with coriander, cumin, caraway and flax seeds...
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