Hearty Carrot and Potato Soup
20—30 Min
A wonderfully tasty and creamy soup made from carrot and potato — perfect for a satisfying midweek lunch. The fact that it has few ingredients and is quick and easy to make is an added bonus! The crushed marjoram is wonderfully aromatic, spicy and slightly bitter, and its full flavor will really come out as you cook it.
Ingredients 2 Portions
- 1 tbsp.Olive oil
- 1 Onion
- 100 gPotatoes, floury
- 1 Carrot
- 350 mlVegetable stock, clear
- 75 gCrème fraîche
- 1 tbsp.Apple vinegar
- 1 pieceBay Leaves, Whole
- 1 tsp.Marjoram, Crushed
- 1 pinchSea Salt, Coarse
Preparation
- 1
Peel and thinly slice the onion. Peel and cut the carrots and potatoes into small pieces.
- 2
Heat the oil in a pan and sweat the onion. Add the carrots and potatoes and fry for 4 minutes.
- 3
Pour in the stock, add the bay leaf, cover and simmer over a medium heat until the potatoes are soft.
- 4
Remove from the heat and remove the bay leaf.
- 5
Stir in the crème fraîche, the apple cider vinegar and the marjoram then use a hand blender to blend until frothy.
- 6
Season with sea salt and ground pepper and enjoy.
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