I like soups. All kind of them. But I really like the creamy ones, when you don’t really need anything else next to it. With this recipe, I will show you how easy it is to make a thick creamy soup with a special ingredient. You all have made a soup before, right? How about adding a citrus fruit? I added some mandarins to the potato carrot soup.
Ingredients for 4 portions of potato carrot soup with mandarins:
- 8 medium potatoes
- 2 carrots
- 1 red onion
- 2 cloves of garlic
- 100 ml of cream
- 7 mandarins
- 2 Tsp of olive oil
- thyme
- salt and pepper
Peel and wash the potatoes and carrots. Cut them into cubes. The smaller the cubes, the faster they will be cooked. Clean the onion and garlic. Chop the onion and cut the garlic into slices.
In a deep pot preheat the olive oil. Add the onion, garlic, carrots and potatoes. Cook for a couple of minutes with continues stirring. Cover it with 600 ml of hot water (cold water would stop the cooking process), salt and pepper and cook till the potatoes and carrots get soft.
Wash the mandarins and grate the zest. Be careful, because the mandarins have a really thin skin. You don’t want any white part of the skin. It is bitter and it would only ruin the taste. Then squeeze the mandarins. The juice will give an extra kick to the soup.
When the vegetables are cooked, remove the pot from the stove and add half of the cream. Give a little stir. With a hand mixer blend all the veggies. Be careful not to burn yourself with the boiling hot soup. Add the mandarin juice, thyme and the rest of the cream. Put everything back on the stove for a couple of minutes with occasional stirring.
Serve the potato carrot soup with some thyme and mandarin zest on top.
Enjoy!
