Carrot Potage Recipe

5 from 1 vote

A simple but delicious soup to prove that even peasants in the Middle Ages sometimes got the menu right!

Course Soup

Cuisine American

Keyword carrot, potage

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 283kcal

Cost 10

In a big saucepan placed over medium heat, cook the onion and garlic for 5 minutes (or until softened) with the clarified butter.
1 onion, 4 garlic cloves, 2 tbsp. clarified butter or coconut oil
Add the carrots, sweet potato, turnip, thyme, bay leaves, and chicken stock, and season with salt and pepper to taste. Bring everything to a boil then reduce the heat to medium, cover, and let it simmer for 45 minutes (or until all the vegetables are soft).
2 turnips, 2 sweet potatoes, 2 bay leaves, ¼ tsp. dried thyme, 4 cups chicken stock, Sea salt and freshly ground pepper to taste, 1 lb. carrots
Discard the bay leaves (they have sharp edges that can cut the inside of your mouth).
Puree the soup in a food processor until smooth.
When you’re ready to enjoy the soup, return the puree to the saucepan and let it simmer for 5 minutes. Adjust the seasoning if necessary.
Garnish with fresh chives and serve.
2 tbsp. fresh chives