Potato Carrot Soup
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 181 kcal | (9 %) | ||
| Protein | 5.1 g | (5 %) | ||
| Fat | 7.5 g | (6 %) | ||
| Carbohydrates | 23 g | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 carrots
- 400 grams potatoes
- 2 onions
- 1 garlic clove
- small chili peppers
- 2 Tbsps olive oil
- 2 Tbsps olive oil
- 750 milliliters instant Vegetable broth
- 250 milliliters milk
- salt
- peppers
- 4 tsps finely chopped marjoram
Preparation steps
1.
Peel and rinse the carrots. Cut 1 carrot into thin strips and set aside. Coarsely chop the remaining carrots. Peel, rinse and coarsely chop the potatoes. Peel and dice the onions and garlic. Rinse the chile, halve, remove the seeds and chop.
2.
Heat the olive oil in a large pan. Saute the carrots, potatoes, onions, garlic and chile. Pour in the broth and milk. Cover and simmer for about 30 minutes.
3.
Puree the soup and season with salt and pepper. Stir in the carrot strips and marjoram. Serve immediately.
