Allergy-friendly Creamy Carrot Potato Soup
Ingredients
- 10 oz potato 300g
- 4 oz carrot 100g
- salt to taste
- freshly cracked black pepper to taste
- water- enough to cover the vegetable
Instructions
- Peel and cut potatoes into cubes.
- Peel and cut carrots into half moons.
- Put carrots and potatoes into the pot. Pour the water over it (do not put too much water - it just needs to cover the potato and carrot).
- Season it with salt.
- Place the pot to medium heat and let it boil, and then simmer it until the vegetables are cooked and soft enough to be easily pierced with the fork.
- Use an immersion blender to puree the soup smooth. Add a bit of water if the soup is too thick. Add salt if necessary and freshly cracked black pepper.
- Serve it hot with crackers (crackers are optional).