Carrot Potage Carrot Potage

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2009



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 facts Per serving: about

  • Sodium 723 mg
  • Protein 7 g
  • Calories 190.0
  • Total fat 10 g
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 20 g


  • Iron 4.0
  • Folate 12.0
  • Calcium 13.0
  • Vitamin A 135.0
  • Vitamin C 17.0
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Carrot Potage