Carrot Potage Recipe

cruncy, orange carrots


 Updated 14/05/2015

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This vegetable soup recipe draws on the traditional potage sytle soup which were very popular in the past


  • 4 large carrots, peeled
  • 1 medium sized potato, peeled
  • 1 medium sized onion, peeled
  • 2 tablespoons butter
  • 1 teaspoon thyme and sage, chopped
  • 2 pints vegetable bouillon
  • 1 teaspoon yeast extract
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Chop the vegetables.
  2. Melt the butter in a saucepan.
  3. Add the onion and saute until it becomes transparent.
  4. Add the remaining ingredients and bring to the boil.
  5. Reduce the heat and cover.
  6. Simmer for 1 1/2 hours.
  7. Allow to cool slightly, then blend in small quantities in a blender until smooth.
  8. Reheat to serving temperature and adjust seasoning to taste.

Prep Time: 10 minutes

Cook Time: 120 minutes

Yield: 2-4 portions


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