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Carrot And Potato Soup

fast.cook's picture
Ingredients
  Baking potatoes 2 Pound, peeled (2 large ones, 1 lb each)
  Carrots 1 1⁄2 Pound, pared (3 nos., 1/2 lb each)
  Small onion 1
  Canned chicken broth 13 3⁄4 Ounce (1 can)
  Milk/Light cream 1 Cup (16 tbs)
  Dried dillweed/Fresh dill - 1 1/2 teaspoons. snipped 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

MAKING
1 In the food processor using chopping blades, chop potatoes, carrots and onion or cut them in to small pieces.
2 In a microwave safe 3-quart dish, put the chopped vegetables.
3 Over the vegetables, pour 1/2 of chicken broth.
4 Using a plastic wrap or lid cover the dish and microwave at high (100% power), for 10 minutes.
5 To a blender or food processor, transfer the vegetables and liquid and process to puree.
6 Return pureed vegetables to the dish, and add the remaining chicken broth, milk, dill and salt.
7 Cover and microwave at medium (50% power) for 10 minutes.

SERVING
8 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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