Large, comforting bowls of homemade soup are a welcome sight on any kitchen table, especially during the long, cold winter months. This tasty soup recipe is satisfying and nutritious, thanks to the combination of potato and carrot. Both vegetables are great sources of fibre, cell-protecting antioxidants, strength-boosting potassium and vitamins.
Another advantage of our potato and carrot soup is that it has a warming effect. As the recipe features white pepper (which has a ‘hotter’ flavour than the black variety) and curry powder, it’s perfect for chilly days.
Pouring bouillon (also called stock) over the vegetables really enhances the soup’s flavour. Vegetable or chicken bouillon cubes work particularly well with this recipe.
The potatoes ensure the soup is nice and thick, while the addition of cream or milk gives it a rich, creamy consistency and offers a pleasing contrast to the spiciness.
Herb-infused olive oil provides a fragrant finishing touch; vibrant green basil oil and parsley oil are excellent choices for soup recipes.
The Bodum® story began in Denmark, a country well known for its particularly cold, snowy winters. By serving our flavourful potato and carrot soup for lunch or dinner, you can enjoy the cosy, contented feeling the Danish call ‘hygge’ – and soon the harsh weather won’t seem too bad anymore.
Our potato and carrot soup is so delicious that you and your loved ones will probably want to eat it all in just one sitting. However, if you happen to have any leftovers, you’ll be pleased to hear that they cn be refrigerated for up to five to six days. That’s a great way to make taste, not waste. It’s also great news for anyone who loves homemade soup but doesn’t always have the time to prepare some. You could cook this recipe at the weekend then enjoy the leftovers when you’re short of time on a weekday.
What’s more, the soup can be frozen for up to three months if you adapt the recipe slightly. All you need to do is avoid adding the cream/milk until after the soup has been reheated.