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Carrot And Potato Soup

Published Sunday, 06 June, 2010 by Maggie

Orange and belly warming



  • 2 small potatos
  • 4 medium carrots
  • tea spoon of butter
  • 1/2 pint of stock (chicken or veg)
  • salt
  • pepper
  • mixed herbs
  • cream (optional)


Grate the carrots

Peel the potatos and chop into small pieces approx 1cm in size

Add the butter to a pan and metl, add the Carrot and Potato and soften on a low heat so as not to burn them.

Pour in the stock adding a pinck of salt, pepper, and mixed herbs to taste and simmer gently untill the potato is logh and fluffy

Brielfy allow to cool and blend.

Dribble a small amount of cream in and serve!

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