Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, healthy carrot soup with hasselback potatoes. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Healthy carrot soup with hasselback potatoes is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Healthy carrot soup with hasselback potatoes is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have healthy carrot soup with hasselback potatoes using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Healthy carrot soup with hasselback potatoes:
- Get carrots finely chopped cubes
- Take coriander
- Make ready Salt
- Make ready Freshly ground pepper
- Get Ginger (optional)
- Take Few leaves of Mint
Discard bay leaf and puree soup. To make this delicious soup, you will need carrots, potatoes, onions, garlic, vegetable stock or water and stock cubes, along with nutmeg, salt and pepper. This soup is also easy to make with whichever ingredients you have available. Feel free to add leftover vegetables such as rutabaga, parsnips, celery and zucchini.
Instructions to make Healthy carrot soup with hasselback potatoes:
- Take carrot cubes to start your soup
- Add 1 and half cups water, carrots and mints leaves in a sause pan
- Add little salt and ginger.Cover lid and cook on low flame
- After 10 mints check your carrots if they are tender then turn off flame
- Now you need a hand mixer or a blender..put these carrots and coriander leaves in it and blend only for few seconds..don't make complete paste
- Now put this mixture again in the pan and cook for 2 to 3 minutes. Add a little water to set it's consistency.
- Sprinkle salt and pepper garnish with coriander leaves and serve hot..
This soup is also easy to make with whichever ingredients you have available. Feel free to add leftover vegetables such as rutabaga, parsnips, celery and zucchini. Melt the butter in a large pot over low heat. In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes; bring to a boil.
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