SOUPS & MAINS
CREAM CARROT SOUP
Ingredients
300g carrots, peeled and roughly chopped
1 leek, roughly chopped
1 large potato, peeled and cubed
1 onion, quartered
40g olive oil
500g vegetable stock
salt to taste
Preparation
1) Place the carrot, leek and potato into the bowl and chop for
Time: 20 seconds Speed: 8
Transfer from the bowl and set aside.
2) Place the onion into the bowl and chop for
Time: 5 seconds Speed: 6
3) Put the mixing tool in place and add oil and saute for
Time: 1 min. Temperature: 90° C Speed: 1.
4) Add leek, potato and carrot mixture, stock and salt into the bowl and cook for
Time: 25 min. Temperature: 90° C Speed: 1.
Leave the measuring cover slightly open during the cooking process.
5) With 3 minutes of the cooking time left add the cheese through the measuring cover hole in the lid.
6) Allow to cool for 5-10 minutes and remove the mixing tool and blend for
Time: 30 seconds Speed: Slowly graduating from 1-5 or until desired consistency is achieved
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