Tested till perfect Carrot Potage

Carrot Potage

This creamy, rustic soup is easy to prepare and actually tastes best the next day.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2009

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 tbsp 1tbspbutter
  • 1 lb 1lbcarrotcarrots, peeled and chopped (4 cups/1 L)
  • 4 oz 4ozrutabaga or turnips, peeled and chopped (2 cups/500 ml)
  • 1 1oniononions, sliced
  • 1 1large clove garliccloves of garlic, sliced
  • 2 2bay leafbay leaves
  • 1/2 tsp 1/2tspeach of salt and pepper
  • 1 pinch 1pinchdried marjoram or thyme
  • 2 cups 2cupssodium-reduced chicken broth or water
  • 1 1large white potatopotatoes, peeled and chopped (1-1/2 cups/375 ml)
  • 4 oz 4ozcrumbled blue cheese, (such as Blue Ermite or Blue Benedictine)
  • 2 tbsp 2tbspminced fresh chivefresh chives or parsley
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In Dutch oven, heat oil and butter over medium heat. Add carrots and turnip; cook, stirring occasionally, for 5 minutes.

Add onion, garlic, bay leaves, salt, pepper and marjoram; cook, stirring occasionally, until vegetables are softened but not coloured, about 10 minutes.

Stir in broth and 4 cups (1 L) warm water; cover and bring to boil. Add potato; reduce heat and simmer, covered, for 30 minutes. Let cool slightly. Discard bay leaves.

In batches in blender, purée soup until smooth. Pass though sieve into clean saucepan. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Return just to boil; reduce heat and simmer over medium heat for 5 minutes, stirring and adding up to 3/4 cup (175 mL) warm water for desired consistency.

Ladle into bowls; sprinkle with cheese and chives.

Nutritional Information Per serving: about

cal 190 pro 7g total fat 10g sat. fat 5g
carb 20g fibre 3g chol 19mg sodium 723mg

% RDI:

calcium 13 iron 4 vit A 135 vit C 17
folate 12
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