Carrot Cream Soup

Carrot Cream Soup

By now you already know I'm an avid soup-lover. Specially creamy ones. This recipe could not get any easier.

This recipe yields 6 portions.

Ingredients:

500 gr. of carrots (peeled and chopped)

200 gr. potato (peeled and chopped)

300 gr. frozen peas

1 yellow onion (diced)

3 springs of celery (diced)

2 cloves of garlic (mashed)

2 table spoon of butter

2 table spoon of chicken bouillon in powder

1 teaspoon of ground cinnamon

1 tablespoon turmeric

Salt & Pepper to taste

Directions:

1. Sauté the onion, celery, garlic in the butter for 5 minutes. Then add the carrots and sauté for 10 minutes.

2. Add the potato, bouillon, cinnamon and turmeric, add salt and pepper to taste.

3. Add enough water to cover all ingredients, and let it simmer until all vegetables are soft.

4. Once the vegetables are fully cooked and soft, with the help of a blender, puree it until smooth.

5. Add the frozen peas and let it simmer for 10 minutes on low heat.

Tips:

1. I love serving creamy soups with a crunchy side, in this case paired with a classic Dutch snack, "bitterballen".

Enjoy!