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


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.

About this Recipe

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