A velvety carrot and potato soup with a gentle hint of ginger, cooked with buttery onion and finished with milk. Warming on cold days.
Ingredients
Instructions
- 1
Peel and dice the carrots and potato, chop the onion and finely grate the ginger.
- 2
Melt the butter with the olive oil in a pot and sauté the onion over medium heat for 5 minutes until soft; add the ginger and stir for 1 minute.
- 3
Add the carrots and potato and cook for 5 minutes. Pour in the hot water and add the salt.
- 4
Bring to a boil, set the lid ajar and simmer over medium-low heat for 25 minutes, until the vegetables are very tender.
- 5
Blend the soup with an immersion blender until smooth.
- 6
Slowly stir in the milk, simmer for 3-4 more minutes and serve hot.
Nutrition
Per serving
| Calories | 146 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 18 g |
| Fat | 8 g |
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