Sopa De Cenoura - Carrot Soup - Portugal

Baby Kato


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.

★★★★★ 2 votes
25 Min
1 Hr 15 Min
Stove Top


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


  • 1Heat 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.
  • 2Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
  • 3Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
  • 4Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes.
  • 5Remove the pot from the heat and puree the soup (a hand-blender works well).
  • 6Stir in the remaining oil and season with salt and pepper.
  • 7Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

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About Sopa De Cenoura - Carrot Soup - Portugal

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Portugese
Collection: Soup's On!
Hashtag: #Portugese Soup