Barney Carrot and Potato Soup
Equipment
- 1 Large cutting board
- 1 Chef Knife
- 1 Colander
- 1 12 qt pot Medium-Large
- 1 Wooden or rubber spoon
- 1 Blender or emersion blender
- 1 Strainer
- 1 Ladle
Ingredients
- 1 lb Purple carrots Tops removed
- 1/2 lb Potatoes
- 1 large stalk Leek rough chop and cut lengthwise
- 1/2 med Red onion rough dice
- 2-3 cloves Garlic smashed
- 1 tbsp Ginger minced
- 2 Bay leaves dried
- 3 tbsp Olive oil extra virgin
- Filtered water or stock enough for desired consistency
- 1/2 cup Heavy cream
- to taste salt, pepper, and dried herbs
- sprinkle Chopped parsley for garnish
- dollop Labne for garnish
Instructions
- Prep all ingredients as listed.
- Heat a 12 qt pot on medium flame with olive oil. Cook carrots, potatoes, leeks, onions, and bay leaves with a sprinkle of salt until soft and caramelized. Add ginger and garlic. Cook off aromatics before filling the pot with water or stock, just filled above the vegetables. Simmer for 20-30 minutes or until carrots and potatoes are fork tender.
- Turn off flame and remove the bay leaves. Blend vegetables and liquid until smooth. Pour soup back into the pot through a sifter, using a ladle to push it down.
- Put pot back on heat with a low flame, adjusting seasoning, thickness with liquid, and incorporating heavy cream.
- Ladle into a serving bowl and garnish with labne and parsley.