[Carrot and Potato Cream Soup] Comparable to Pumpkin Soup

Name: [Carrot and Potato Cream Soup] Comparable to Pumpkin Soup
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: Ingredients; 2 potatoes; 1 imported carrot; 1/8 onion; Seasonings; Salt to taste; 2 1/2 cups water (600 cc); 3 1/3 tablespoons milk (50 cc); 1 tablespoon butter; 1 pinch black pepper; 1 pinch chopped mint (optional)

朱麗安廚房 @cook_6827725

This carrot and potato cream soup is smooth, thick, and has an appealing color. It is sweet and easy to drink, resembling pumpkin soup in both appearance and taste, without any carrot flavor.

朱麗安廚房 @cook_6827725

This carrot and potato cream soup is smooth, thick, and has an appealing color. It is sweet and easy to drink, resembling pumpkin soup in both appearance and taste, without any carrot flavor.

Saved

Ingredients

20 minutes

Serves 4 servings

Ingredients
2potatoes
1imported carrot
1/8onion
Seasonings
Salt to taste
2 1/2 cupswater (600 cc)
3 1/3 tablespoonsmilk (50 cc)
1 tablespoonbutter
1 pinchblack pepper
1 pinchchopped mint (optional)

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Steps

20 minutes

1

Peel and wash the potatoes and carrot, then steam them until cooked.
2

Place the potatoes, carrot, onion, and 1/3 cup water (100 cc) in a blender and blend until smooth.
3

Pour the mixture into a pot, add salt, butter, and 2 cups water (500 cc), and bring to a boil. Adjust the thickness by adding more or less water as desired.
4

Before serving, add milk, black pepper, and chopped mint to taste.
5

Imported carrots are smaller than domestic ones and have a milder, less grassy flavor.