About the Recipe
There is nothing I like more to eat on colder days than a nice hearty soup that warms the soul. Not only do I like the comfort that a soup brings to the table, I love how simply one can be thrown together. For days where you don't have the energy to put together a complicated spread, why not boil up some of your favorite root vegetables and make a meal out of it.
Potage is a French term that refers to a thick and creamy vegetable soup that's typically made with root vegetables like potatoes, carrots, and parsnips. What makes potage different from a regular soup is its consistency and texture. Potage is pureed until it's smooth and creamy, whereas soup usually has some chunky bits of vegetables or meat. Although I do enjoy a good soup, there is something about the velvety texture of a potage that makes it extra comforting.
This potato carrot potage recipe is not only rich and creamy, but it's also packed with flavor. The sweetness of the carrots complements the mild taste of potatoes, and together they create a delicious base for this soup. To add some depth to the flavor, I've added some garlic and onion, which are both essential ingredients in many soups and stews as well as oregano, thyme and a bay leaf for extra rich flavor.
Potatoes and carrots are both nutritious root vegetables that offer a range of health benefits. Potatoes are a good source of potassium, vitamin C, and vitamin B6, while carrots are rich in vitamin A, antioxidants, and dietary fiber. What can get better than an easy meal that warms and nourishes your body and soul?
So without further ado, let's get started on this delicious and healthy potato carrot potage recipe.
2 tablespoons Extra Virgin Olive Oil
1 clove of Garlic
6 large Carrots
2 Medium Yellow Potatoes
6-8 cups Vegetable Stock
1 Bay Leaf
1 teaspoon Oregano
1 teaspoon Thyme
Salt and Pepper to taste
Begin by peeling and roughly chopping all of your main ingredients. That is the most work that you will have to do for this recipe.
Once everything has been prepared, heat some olive oil in a deep sauce pan and add the onion and garlic. Fry the onion and garlic until they start to become translucent and fragrant. Add in the chopped carrots and potatoes, stir and pour in the vegetable broth. If you do not have vegetable broth, it can be replaced by chicken broth as well.
Bring everything to a boil over medium-high heat , stirring occassionally. Add in the bay leaf, oregano and thyme. Boil until the carrots and potatoes have softened and you can easily poke a fork through them (approx. 20 minutes).
Once the vegetables are cooked through, remove the bay leaf from the soup and let the soup cool for 20-30 minutes before adding it to your blender (or before using your hand blender to purée it).
Once cooled, add your cooked vegetables to your blender or food processor and blend until you achieve your desired consistency. If you find that it is too thick, simply add some more stock or some water to thin it out. Return your blended soup to the saucepan, warm it back up, add salt and pepper to taste and serve!
I love serving any soup with a warmed up baguette or some fresh croutons. You can even drizzle some cream overtop the soup and add fresh herbs as garnish.
Hope this wonderful potage satisfies your tastebuds and warms your soul like it does for me.