Carrot Soup with Mashed Potatoes
With a beautiful mix of spices & fresh ingredients, this Carrot Soup is not only flavorful but can also use up your leftover mashed potatoes.
Ingredients
- 2 tbsp. butter tips & tricks
- 1 1/2 cups Spanish onions, chopped
- 4 cups carrots, peeled, ends cut off and thinly sliced
- 3 cups leftover mashed potatoes see Recipe
- 6 cups low-sodium chicken broth
- 1 tsp. Herbes de Provence see Recipe
- 1 tsp. dried rosemary
- 1/4 tsp. hot paprika
- 1/8 tsp. dried thyme
- 1/8 tsp. white pepper, or more to taste
- 1 large bay leaf
- 4-6 tbsp. 35% heavy cream
- 4-6 small parsley sprigs, for garnish tips & tricks
Directions
- In a medium saucepan over medium-high heat, add butter. When foam appears, add onions, reduce the heat to low, and cook, covered, for 3-4 minutes.
- Add carrots, stir, cover and cook for 5 minutes.
- Add mashed potatoes, chicken broth, Herbes de Provence, rosemary, hot paprika, thyme, white pepper and bay leaf; stir well.
- Bring to a boil and then reduce the heat to medium-low; let it simmer for about 30 minutes.
- Taste and adjust seasoning if needed.
- Remove the bay leaf and using an immersion blender, process until smooth.
- Just before serving, add 1 tbsp. cream per bowl and garnish with fresh parsley.