Carrot Soup

Carrot Soup


A single large carrot is what gives this soup it's lovely orange hue; it also adds a touch of natural sweetness, while potato gives it heft and body, thanks to the starches. These are simmered along with a leek, garlic clove, and red onion, for the aromatics, until very tender, then pureed with an immersion (or hand) blender until smooth and creamy. Pumpkin seeds (or pepitas) make a crunchy garnish.


  • 1 leeks
  • 1 small potatoes
  • 1 large carrots
  • 1 garlic cloves
  • 1 red onion
  • olive oil (q.s.)
  • pumpkin seeds (q.s.)


  1. 1Chop the leek, potato, onion, 1 garlic clove and carrots into pieces, place in a saucepan with enough water to cover the vegetables and cook for about 30 minutes or until you feel the carrot is tender.
  2. 2Use the hand blender to make a very creamy puree, take from the heat and add a pinch of salt and a little bit of olive oil.
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