Potato and Carrot Soup
Our potato and carrot recipe combines the earthy flavors of fresh potatoes and sweet, tender carrots, roasted to perfection. This simple yet delicious side dish brings out the natural sweetness of the carrots, making it an ideal addition to your autumn meals.
Ingredients
- 3 Gwillimdale carrots
- 400 grams Gwillimdale potatoes
- 2 Gwillimdale onions
- 1 Clove of garlic
- 2 tbsp Olive oil
- 750 ml Vegetable broth
- 250 ml Milk
Instructions
- 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.
- Heat the olive oil in a large pan. Saute the carrots, potatoes, onions, and garlic Pour in the broth and milk. Cover and simmer for about 30 minutes.
- Puree the soup and season with salt and pepper. Stir in the carrot strips and marjoram. Serve immediately.