• 1 small onion minced
  • 2 cloves garlic chopped
  • 6 carrots chopped
  • 1 thumb size piece of ginger left whole but skinned
  • 1 medium potato
  • 1/2 tsp turmeric
  • 1/4 cup white wine
  • 2 cups of stock
  • 2 cups of water
  • 1/2 cup cream
  • salt and pepper to taste

so don’t laugh but my secret dream, you know, other then being an olympian, is to write a cookbook.

not just any cookbook. a cookbook about soup. not just how to make soup either. and not just xxx recipes from my collection, i’m talking travel the world and taste soup everywhere cookbook.

how cool would that be?

i have a passion for soup…but wait, stew too. oh man, can you imagine it? i can be like the go to guru for soup and stew making. oh my gosh i can even use my crock-pot!

oh ideas people…do you know anyone i can talk to about this?

you know…because i have so much free time right now (wink wink).

anyway…soup. should i just get to the recipe?

i’m having a lot more fun writing this then i should. i even thought about a video! oh my gosh…you do not want to see me on video!!

back to the soup…carrots with potatoes, add some cream. simple yet scrumptious. delicious and quite pretty to look at if you ask me.

carrot potato soup

  1. to a soup pot (dutch oven) add 1 tbl canola oil and add carrots, onions, ginger and garlic. saute for 5 minutes then add potatoes and turmeric, stir and cook for 5 minutes more.
  2. to the pot add wine and let it evaporate. add stock and water, a pinch of salt and pepper and bring to a boil then simmer for 45 minutes or until potatoes and carrot become soft enough a knife or fork can pierce it.
  3. at this point, take the ginger out, and then puree with a immersion blender (or use your regular old blender carefully). add cream, simmer for a couple more minutes and serve.

serve with bread, salad and enjoy.

off to study, i wonder if anyone ever came up with this idea? maybe it can be a TV show?



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