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🍲 Creamy Carrot-Potato Soup with Crispy Herb Croutons

260 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 1 L
• apple juice 200 ml
• carrots 600 g
• potatoes, mostly waxy 600 g
• thyme, fresh 5 g
• parsley, fresh 20 g
• toast bread 2 slices
• butter 1 tbsp
• salt pinch
• whipping cream 120 g
• pepper, black ground pinch

Instructions

1. 1. Pour the vegetable broth and apple juice into a pot.
2. 2. Bring the liquid to a boil.
3. 3. Peel the carrots and trim the ends.
4. 4. Cut the carrots into small cubes.
5. 5. Peel the potatoes and wash them thoroughly.
6. 6. Cut the potatoes into cubes as well.
7. 7. Wash the thyme and let it drain well.
8. 8. Add the carrots, potatoes, and thyme to the boiling broth.
9. 9. Place the lid on the pot.
10. 10. Cook the vegetables with the lid on for about 25 minutes until soft.
11. 11. Wash the parsley and shake off excess water.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Trim the crusts off the toast slices.
15. 15. Cut the toast slices into small cubes.
16. 16. Heat the butter in a frying pan over medium heat.
17. 17. Fry the toast cubes in the butter for about 2 to 3 minutes until golden brown and crispy.
18. 18. Add the chopped parsley to the toast cubes.
19. 19. Season the croutons with a pinch of salt.
20. 20. Puree the cooked vegetables directly in the broth using an immersion blender.
21. 21. Stir the cream into the soup.
22. 22. Season the soup with salt and pepper to taste.
23. 23. Serve the soup onto plates or into bowls.
24. 24. Garnish the soup with the herb croutons.
25. 25. Serve the soup immediately and enjoy.

Nutrition per serving

• kcal: 260
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 43 g