Cream of Carrot Potage


Peel and dice the onion, potatoes and carrots. 

Melt butter over medium heat in a large pot. Add the onion and cook until translucent, about 2 minutes. Add the potatoes and carrots. Continue to cook over medium heat for about 5 minutes.

Add the vegetable stock (we love this one) and increase heat to high in order to bring the soup to a boil. Reduce heat to low or medium-low, and simmer, covered, for 25 minutes. 

Once the potatoes and carrots are soft enough to come apart easily with a fork, puree the soup with a hand blender or by batches in a countertop blender or food processor, until it reaches a cream-like consistency. If you didn't use a hand blender, return the creamy carrot potage to the pot, over low heat. Add more stock for a more liquid consistency, or leave as is for a creamier soup. Add sea salt and pepper to taste.

Serve as is or with fresh parsley and a drizzle of crème fraîche or heavy cream.

This recipe is the perfect companion to the French beet salad, the spinach rosemary mushroom crêpes or the spinach, pear and chèvre panini!

Nutrition Info

Fat:4 g
Cholesterol:10 mg
Sodium:477 mg
Potassium:445 mg
Carbs:21 g
Fiber:2 g
Sugar:6 g
Protein:2 g
Vitamin A:76%
Vitamin C:28%