Summer Potato and Carrot Soup

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 126.3

Total Fat: 6.4 g
Cholesterol: 17.1 mg
Sodium: 940.9 mg
Total Carbs: 15.8 g
Dietary Fiber: 2.5 g
Protein: 2.3 g

View full nutritional breakdown of Summer Potato and Carrot Soup calories by ingredient

Introduction

This soup can be whipped up in the time it takes to boil potatoes. It is a soup with substance and yet is light enough for a hot summer night. Serve hot or chilled like a vichyssoise. This soup can be whipped up in the time it takes to boil potatoes. It is a soup with substance and yet is light enough for a hot summer night. Serve hot or chilled like a vichyssoise.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

6 Large Carrots - peeled, chopped 1 inch pieces

6-8 Large Red Potatoes - peeled, chopped 1 inch pieces

6-8 Shallots - peeled, rough chop

1/2 Cup Milk

4 Tbspn Butter

Salt/Pepper to taste

1 tsp Ground Ginger (use 1 tbspn fresh if available)

Directions

Place chopped carrots, potatoes, and shallots into a pot and cover with water. Bring to a boil and then reduce to a simmer. Cook until carrots and potatoes are fork tender. Working in batches, ladle the vegetables and broth into a blender and blend until almost smooth. Place in a bowl and continue with next batch. Return blended soup to the pot on low heat. Add milk, butter, ginger, and salt/pepper to taste. Serve immediately or serve chilled. Makes approximately 8 1.5-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JENTUKE.