Potato Carrot Soup
Category: Soup
Ingredients
- 4 medium potatoes, pared
- 2 medium onions
- 1 3/4 c. cooking water
- 1 2/3 c. evaporated milk
- dash of salt (celery)
- 3 medium carrots, scraped
- 3 c. boiling water (from vegetables)
- dash of cayenne
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 39kcalCalories
- 0.66gProtein
- 1.09gFat
- 6.02gCarbohydrates
- 3.98gSugars
- 1.15gFiber
- 0.26gSalt
Instructions
1. Dice potatoes, carrots and onions and cook in the boiling water with salt until tender, about 15 minutes.
2. Drain.
3. Save the water, then rice or mash the vegetables thoroughly.
4. There should be 1 3/4 cups of cooking water.
5. If not, add fresh water.
6. Combine with milk; scald and slowly stir in mashed vegetables.
7. Add cayenne and celery salt; reheat and serve.
