Spring carrot and potato soup
4 servings
60 minutes
Spring soup made of carrots and potatoes is the embodiment of freshness and lightness in Russian cuisine. Its history traces back to ancient village traditions when housewives used seasonal vegetables to prepare a nutritious and aromatic soup. The tender texture and sweet taste of carrots blend perfectly with the softness of potatoes, creating a harmonious and comforting dish. Spicy thyme adds a subtle depth of aroma, while vegetable broth enriches the flavor. This soup is ideal for both a cozy lunch and a light dinner, providing a sense of warmth and comfort. It is often served with herbs that refresh the taste and make the dish even more appealing. Spring soup represents simplicity and elegance in every spoonful.
1
Peel and chop the onion and garlic. Peel the carrot and potato, and cut them into large pieces along with the celery.
- Onion: 1 head
- Garlic: 2 cloves
- Celeriac: 100 g
- Potato: 400 g
- Carrot: 500 g
2
Heat vegetable oil in a pot, add onion and garlic. Sauté until soft, then add the remaining vegetables.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Celeriac: 100 g
- Potato: 400 g
- Carrot: 500 g
3
Pour in hot broth. Bring to a boil, reduce heat, and cook covered for 30-40 minutes.
- Vegetable broth: 750 ml
4
Add thyme and remove from heat. Blend the soup until smooth. Add spices to taste.
- Thyme: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Serve the ready soup sprinkled with chopped greens.
