Sopa De Cenoura - Carrot Soup - Portugal
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.
- 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.