Carrot Cream Soup with Sage and Aromatic Croutons
A velvety carrot and potato cream soup infused with sage and served with homemade thyme croutons.
⏱️ Prep: 30 min
Ingredients
| 500 г/g | carrots |
| 500 г/g | potatoes |
| 1 | onion |
| 2 с.л./tbsp | olive oil |
| 1 стрък/sprig | fresh sage |
| 100 мл/ml | whole milk |
| — | salt and black pepper |
| 4 филии/slices | stale bread (for croutons) |
| 1 с.л./tbsp | chopped fresh thyme |
| 30 мл/ml | olive oil (for croutons) |
Instructions
- Peel the potatoes and carrots and cut them into large pieces. Finely chop the onion.
- Heat the olive oil in a deep pot. Take a few sage leaves and fry them for 1 minute on each side, then lift out and drain on kitchen paper — they will be used for garnish.
- In the same oil, sweat the onion until soft. Add the potatoes, carrots and 1 tbsp chopped fresh sage. Pour in 500 ml water and simmer for about 30 minutes, until the vegetables are completely tender.
- Season with salt and black pepper and purée with an immersion blender or in a food processor (if using a processor, let the mixture cool first so it does not overheat).
- Return the puréed soup to the stove, add the milk and bring to a boil. Remove from the heat and serve, garnished with the croutons and the fried sage.
- For the croutons: cut the bread into small cubes and arrange on a paper-lined tray. Mix the thyme with the olive oil and pour it over the cubes. Toss well and bake in a preheated 200°C oven for 8–10 minutes, stirring occasionally.