Hello! Mrs. Homesteader here to share a recipe that we mentioned a bit ago – carrot soup! 9 years ago I traveled to Santander, Spain to study Spanish at the Universidad de Cantabria and lived with a family for the eight weeks I was there. My host mom was a wonderful cook and introduced me to some new recipes. One of my favorites was carrot soup!
A few things to note about this soup: It takes about an hour/hour and a half to prepare but doesn’t take too much hands-on time – just some chopping and then blending after it is cooked through. It is a savory soup – a little buttery/salty – not herby like some carrot soups. You can also make this a creamy soup by adding a mix of milk and broth. We tried it both ways and I preferred it with the broth and not the mixture. Let us know what you think if you make it!
Here’s the recipe:
- 6-7 carrots
- 1 white potato
- 1 medium onion
- 7-8 cups broth (or half broth/half milk
- 3 tablespoons butter
- 1/2 cup extra virgin olive oil
Clean and cut the carrots, onion, and potato. Heat the butter along with the oil. Fry the onion and carrot until it is almost done and the onion is lightly browned. Add the potato. Cover with broth/combination and cook until everything is very soft. Blend and put in some salt. In addition to the vegetables listed above, you can also add some leek.
Now I wish I could give credit to a cookbook or a certain cook for this recipe, but I didn’t think to ask or write any of that down when I copied it from my host mom’s cookbook.
Hope you get a chance to make this yummy soup and even some fresh crunchy bread to serve with it! And some salad and a piece of fruit too, in traditional Spanish style.