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Carrot Vichyssoise
This rich, colourful soup will brighten any dull day!
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
Ingredients
1 Tbsp (15 ml) olive oil
6 large carrots, peeled and cut into rings
2 large leeks, washed and cut into rings
1 Tbsp (15 ml) tomato paste
2 sprigs of thyme
1 bay leaf
4 potatoes, peeled and cubed
About 4 cups (1 litre) vegetable or chicken stock
Bulgarian yoghurt for serving
Method
Heat the olive oil in a stockpot and add the carrots and leeks. Stir until the leeks are caramelized and the carrot has intensified in colour.
Add the tomato paste, sprigs of thyme and the bay leaf and stir through. Add the potatoes and about 3 cups (750 ml) of the stock. Cover the pot with a lid and cook until the vegetables are tender. Peek every now and then to add more liquid if it cooks too dry.
Remove from the heat and cool to room temperature. Discard the herbs and liquidize the soup. Add more stock or water if needed.
Serve chilled with dollops of Bulgarian yoghurt.
