A Carrot and Courgette Soup Recipe

Welcome to this short tutorial. I am going to show you how to cook this delicious vegetable cream soup using simple ingredients. You might want to add some cream (or milk for a healthier recipe) to provide a more liquid, creamier texture to your soup. The method is traditional, so you should not have any problem preparing this recipe if you are used to cook vegetable creams.

What you will need:

- a large cooking pot
- a blender
- 2 1/2 cups sliced carrot (peeled)
- 1 1/2 cup sliced courgette
- 1 cup diced potato
- 4 cups vegetable stock
- 2 tablespoons butter (or olive oil)
- 1 medium onion, chopped
- 1 pear, sliced
- Salt & Pepper to taste

Method:

Using the cooking pot, melt butter over medium heat for a minute or two, until it starts to bubble. Then cook the vegetables (and pear) for 8-10 minutes. Add the vegetable stock, sprinkle some salt and pepper to taste, then reduce heat and simmer for 25-30 minutes, until you are able to split carrot slices easily with a fork. Process all the ingredients in a blender until smooth. You will have to repeat this step several times, so I suggest you transfer the processed mixture in a separate bowl. When it's done, transfer the soup back to the cooking pot, over low heat, and serve at desired temperature.

As I said above, you might want to add some milk, cream or even plain yogurt, depending on how thick you want the soup to be. If you want a more liquid soup, without having to use a dairy product, add an additional cup of vegetable broth. Remember to adjust salt & pepper accordingly.

Enjoy!