Carrot Potage

Name: Carrot Potage
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Carrots; 1 Potato; 1/2 Onion; 1 pinch salt and pepper; 1 tablespoon olive oil; 300 ml water; 1 Bay leaf; 200 ml milk or soy milk; 1 tablespoon maple syrup; 1 Bouillon cube

Fushicche @cook_2448266

Japan

I often make this potage in the dry winter, because carrots contain several vitamins and minerals which helping your skin stay smooth and beautiful. The secret for this slightly sweet potage is adding a tablespoon of maple syrup!

Fushicche @cook_2448266

Saved

Ingredients

30 mins

4 servings

2Carrots
1Potato
1/2Onion
1 pinchsalt and pepper
1 tablespoonolive oil
300 mlwater
1Bay leaf
200 mlmilk or soy milk
1 tablespoonmaple syrup
1Bouillon cube

Saved

Steps

30 mins

1

Chop all the vegetables into small pieces. Put 1 Tbsp of olive oil into a pot and add the chopped vegetables. Cook for about 15 min on low to medium heat. Stir around well while they cook. Season with salt and pepper.
2

Add 300 ml of water. Put the lid on and simmer for about 15 min until all vegetables are softened. Cook on medium to low heat. Then turn off the heat and let cool before blending.
3

Pour all the soup into the blender and turn on for about 20 seconds. Make sure the soup is not hot to avoid getting burned.
4

Once blended, pour the soup back into the pot and turn to a low heat. Add milk or soy milk while gently stirring to mix all together. Add 1 tablespoon of maple syrup. Finally season with salt and pepper if needed.