Potato garlic and carrot soup is delicious and smooth for body. Soup is made out of potato garlic and carrot. Recipe describe how to make potato garlic and carrot soup.
Potato garlic and and carrot soup could be served before flavorful vegetable dishes are served. In the same way green pea and potato soup is also delicious to enjoy. The secret to this simple soup is simmering the garlic, which tames its bite. The liquid for the soup is equal parts vegetable broth and water; for a stronger flavor, replace some of the water with broth. A green salad and crusty bread round out the meal.
2 medium bulbs (140g)
1 tablespoon olive oil
1 medium (150g old potatoes peeled and chopped
3 large (540g) carrots, peeled and chopped
1.5 liters ( cups chicken stock)
1 tablesppon finely chopped fresh thyme
1/2 cup (125ml) cream
Place whole unpeeled garlic on oven tray, and bake, uncovered in moderately hot oven about 50 minutes or until garlic is soft. Cool garlic 10 minutes; cut in half, carefully squeeze out garlic. Heat oil in pan, add onion , cook, stirring, until onion is soft. Add garlic potatoes , carrots and stock, simmer, uncovered about 2o minutes or until vegetables are tender. Blend or process mixture in batches until smooth, return to pan; add thyme and cream, simmer stirring until heated through. Could be served to 6 to 8 people.