sopa de cenoura - carrot soup - portugal

Name: Sopa De Cenoura - Carrot Soup - Portugal
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: Portugese
Ingredients: - 4 tablespoons olive oil; - 1 onion, small, coarsely chopped; - 1⁄4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped; - 1 garlic clove, left whole; - 1 lb carrot, peeled, coarsely chopped; - 1 sweet potato, medium, white, peeled, chopped into 1-inch pieces; - 1 cup turnip, yellow, peeled, roughly chopped (rutabaga); - 4 cups water; - 1 tablespoon salt, coarse sea; - 1⁄8 teaspoon white pepper

(2 RATINGS)

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Baby Kato

Beautiful Shore Country, NB

Updated on Jun 27, 2016

This recipe is submitted for play in CQ3 Azores. It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward pureed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When entertaining, I dress this soup up with a drizzle of heavy cream.

Rate

prep time 25 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

- 4 tablespoons olive oil
- 1 onion, small, coarsely chopped
- 1⁄4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
- 1 garlic clove, left whole
- 1 lb carrot, peeled, coarsely chopped
- 1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
- 1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
- 4 cups water
- 1 tablespoon salt, coarse sea
- 1⁄8 teaspoon white pepper

How To Make sopa de cenoura - carrot soup - portugal

Step 1

Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.

Step 2

Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
Step 3

Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
Step 4

Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes.
Step 5

Remove the pot from the heat and puree the soup (a hand-blender works well).
Step 6

Stir in the remaining oil and season with salt and pepper.
Step 7

Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.
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