Ingredients
1 large Carrot
1/2 Onion
1 tbsp Butter
500 ml Water
150 to 200 ml Milk
2 Soup stock cubes
1 Salt
1 White pepper
1 Fresh parsley
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Izakaya and comfort food — ramen, gyoza, katsu, yakitori
Chinese home comfort food — dumplings, noodles, stir-fries, family
Weeknight dinner recipes from Iron Chef — simple, satisfying, smart
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Izakaya and comfort food — ramen, gyoza, katsu, yakitori
Chinese home comfort food — dumplings, noodles, stir-fries, family
Weeknight dinner recipes from Iron Chef — simple, satisfying, smart
You're reading one of recipes available free. Full library with Gastronome.
Slice the carrot and onion thinly. This is the only prep work you need to do. Melt butter in a pan, add carrots and onions then saute until the onions have wilted, being careful not to let it burn. Add water and soup stock cubes, cover with a lid and simmer until the vegetables are fall-apart tender (about 25-30 minutes.) Just let it bubble away over medium heat. Let it cool down a bit (or just proceed if it's not dangerous to do so with piping hot liquid) and transfer to a blender. Puree until smooth, then put it back in the pan. It's already a delicious potage soup (Maybe slightly rich). Heat over low heat and stir in the milk. Make it the consistency you like. Season with salt and white pepper and it's done. Transfer to serving bowls, optionally scatter parsley and enjoy. A sweet potato version.