Monday, October 29, 2012

Potato & Carrot Soup

  • 3 russet potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 leek, approx 250gm, chopped
  • 3.5 - 4 cups water
  • 1 fish stock cube
  • 1 tsp sugar
  • salt & pepper to taste

  1. Melt 1 tbsp butter in pot, add carrots and leek and stirring fry for 5mins.
  2. Add in potato and fry for another 1 min.
  3. Add in water, stock cube and bring to boil. Lower heat and simmer for 30-40 mins until all vege are tender
  4. Add in seasoning to taste. Cool down slightly.
  5. Place vegetable in a food blender and process in batches until smooth. Return mixture to pot and heat through. Further add another 1/2 cup water or stock if you find the consistency too thick. Serve.

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