Who doesn’t love comfort food? I sure do! This recipe is one of my favorites that my mother always used to make me when I was little girl. It is a creamy carrot potato soup and is vegetarian and can be easily made vegan by leaving out the butter. I have updated the recipe a little by adding some chopped tarragon and mini homemade potato chips for garnish. Super tasty and oh so comforting. A big bowl of this soup is like a big bowl of hugs from mom!
And now here's the recipe so you can try it. Let me know what you think.
1 Tablespoon butter ( to make it vegan exclude the butter)
1 Tablespoon olive oil (to make it vegan double the olive oil)
1 whole onion medium dice, about 1 ½ cup
4 medium potatoes, peeled and thinly sliced, about 4 cups
7 medium carrots grated, about 5 cups
6 cups of vegetable broth, or to just cover vegetables
1 bay leaf
2 Tablespoons chopped fresh tarragon
salt and pepper to taste
1 potato, peeled
Oil for frying (vegetable or any other neutral oil is fine)
(to make this soup vegan, you can cut out the butter and double the amount of the olive oil)
Simmer for 15 minutes over medium heat, until tender
Put immersion blender in pot and blend until smooth and creamy (if you don’t have an immersion blender, you can put the soup into a blender and blend till creamy and then put back into the pot).
Sprinkle in 1 tablespoon chopped tarragon and use the other tablespoon for garnish.
Optional -Garnish with the homemade potato crisps.
In a medium pot place oil about halfway up and heat over medium heat, till when a test piece of potato is thrown in it starts to sizzle. Slice very thin circles of the potato about 1/8 thick, or as thin as you can get. Use a cookie cutter to cut out shapes or slice thinly into smaller pieces and fry until crisp and golden brown. These are basically cute mini potato chips. Put onto paper towel to absorb oil and season with salt.