Carrot Soup with Mashed Potatoes

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By Francine Lizotte
from Surrey South, BC

With a beautiful mix of spices and fresh ingredients, not only is this soup absolutely fabulous but you can also use up your mashed potato leftovers... awesome isn't it!

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serves 4 servings
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients

  •   2 Tbsp
    butter
  •   1 1/2 c
    spanish onions, chopped
  •   4 c
    carrots, peeled, ends cut off and thinly sliced
  •   3 c
    leftover mashed potatoes
  •   6 c
    low-sodium chicken broth
  •   1 tsp
    herbes de provence
  •   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 Tbsp
    35% heavy cream (optional)
  •  
    chopped parsley, for garnish

How To Make

  • 1
    In a large pot over medium-high heat, add butter. When it starts foaming, add onions and stir just enough to coat them with butter. Cover, reduce heat to medium-low and cook for 3 minutes
  • 2
    Add carrots, stir well, cover, increase the heat to medium and cook for 5 minutes. A couple minutes later, quickly stir well.
  • 3
    Add leftover mashed potatoes, combine them with the ingredients before pouring in the chicken broth. Add Herbes de Provence, rosemary, paprika, thyme and white pepper; stir well. Add bay leaf and bring the mixture to a boil, whisking often. Reduce heat to medium-low and simmer gently for 30 minutes, stirring occasionally.
  • 4
    When time is up, turn off the heat and let the mixture rest for 5 minutes. Remove the bay leaf and discard it. Using an immersion blender, process until the soup is smooth with no lumps in it; taste and adjust if necessary.
  • 5
    Portion soup in warm bowls and drizzle 1 tbsp. per bowl with heavy cream and garnish with a parsley
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=VAIa2B7ST6c