Potato and carrot soup
Potato and carrot soup made with onion, vegetable stock and thyme. Simmer the vegetables until tender, then mash in the pan for a textured soup without a blender.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 300g potatoes, peeled and diced
- 250g carrots, scrubbed and diced
- 1 onion, chopped
- 1 tbsp olive oil
- 700ml vegetable stock
- ½ tsp dried thyme
- Black pepper, to taste
Method
- Prepare the potatoes and carrots
Cut the potatoes and carrots into roughly 1.5cm pieces so they soften at a similar rate. Use a saucepan large enough to stir without splashing.
- Soften the onion
Warm the oil over a medium-low heat and soften the onion for 7 minutes, stirring regularly. Add the thyme and stir for another 30 seconds.
- Simmer the vegetables
Add the potatoes, carrots and stock. Bring to a boil, lower the heat and simmer partly covered for 20–25 minutes, until a fork goes through the vegetables easily.
- Mash the soup
Take the pan off the heat. Mash some of the vegetables with a potato masher, leaving a few pieces for texture. Stir in a little hot water if it is thicker than you like.
- Reheat and serve
Return to a gentle simmer, taste and add pepper. Ladle carefully into bowls. Allow it to cool to a comfortable eating temperature before serving to children.
Make it work with what you have
- A leek can replace the onion; wash between its layers to remove grit.
- For a smoother soup use a hand blender off the heat, keeping its head submerged to avoid hot splashes.