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Title : Whipped Carrots and Potatoes Soup
link : Whipped Carrots and Potatoes Soup

Whipped Carrots and Potatoes Soup

A warm hearty bowl of soup is perfect for a cold winter evening. Especially if it can be put together quickly after you come home from work.

Soup was not what I started out to make. But once I got out the potatoes and carrots this was all I could think of. You can use a vegetable stock to enhance the flavor of the soup or use the broth in which the potatoes and carrots are cooked. I used the broth.

You will need (2 servings)
2 medium white or yukon potatoes
2 large carrots
1/4 tbsp butter
1/2 cup milk
1 tsp dried parsley or your favorite herb
salt and pepper to taste

Bring water to boil in a pan. In the meantime peel the potatoes and carrots and cut then into 1 in chunks. Add them to the water and let them cook until tender. Drain the water and reserve it. Transfer the vegetables into a food processor. Warm the milk and add it to the vegetables along with the other ingredients. Add some of the reserved broth. Adjust the quantity of the broth depending upon the desired consistency of the soup. Whip until the ingredients are smooth and well combined.

Enjoy!

This is my entry for week two, day two of BM #61 for the theme Root vegetables. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61.

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