Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Carrot Potato Soup

Recipe by Cooking and Me

INGREDIENTS

  • 5 cups of carrots, cubed
  • 2 cups of potatoes, cubed
  • 1 tbsp + 1 tsp butter
  • 4 tbsp chopped coriander leaves (cilantro)
  • 1 tsp freshly cracked black pepper
  • ½ tsp sugar
  • Salt to taste

 

INSTRUCTIONS

  • Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you

  • Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

  • Add 1 tbsp butter and enough water to submerge the vegetables

  • If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes

  • Let the pressure release

  • If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender

  • In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

  • Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup

  • If using a regular blender, wait until the vegetables are cool before blending

  • In a separate pan, heat 1 tsp butter and add the coriander leaves paste

  • Cook for ten seconds until fragrant and then add the pureed vegetable mix

  • Add water and adjust to your desired consistency

  • Bring to boil and add salt, sugar, and freshly cracked black pepper

  • There's no need to boil the soup for too long

  • Serve hot garnished with chopped coriander leaves and more black pepper