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Carrot and Potato Soup

Family favourite for lunch n winter
Prep Time10 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Mediterranean
Servings: 4 people

Equipment

  • Large Saucepan

Ingredients

  • 500 grams Carrots peeled and chopped
  • 3 medium Potatoes peeled and chopped
  • 1 large Onions - Brown finely chopped
  • 1 stalk Celery finely chopped (Reserve leaves for garnish)
  • 1 clove Garlic peeled
  • 30 ml Cold Pressed Olive Oil Extra Virgin
  • 30 grams Fresh Coriander finely chopped
  • 30 grams Fresh Parsley finely chopped
  • 1.5 Lt Vegetable stock
  • 30 grams Greek Yoghurt unsweetened
  • Salt and Pepper to taste

Instructions

  • Heat the oil in a large saucepan over medium heat.
  • Add onion and saute until softened, about 3 - 4 minutes.
  • Add the carrots, potatoes, celery, coriander, parsley, and garlic. Pour in the vegetable stock and simmer over low heat until the carrots and potatoes are tender, about 20 - 30 minutes.
  • Remove from the heat and puree with your stick blender.
  • Return to the heat and season with salt and pepper to taste. Simmer over low heat till ready to serve.
  • Ladle into soup bowls and garnish with yoghurt and celery leaves.