Difference between revisions of "Dinners/Braised Carrot Soup"
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In large sauce pan place remaining oil and onion over medium heat. Saute for 1-2 minutes. Add potatoes, nutmeg, carrots and 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Simmer for 5 minutes more. | In large sauce pan place remaining oil and onion over medium heat. Saute for 1-2 minutes. Add potatoes, nutmeg, carrots and 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Simmer for 5 minutes more. | ||
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Latest revision as of 22:23, 7 November 2015
Serves: 4
Active Time: 25 minutes
Total Time: 1 hour
From: This Crazy Vegan Life
Ingredients
4 tsp. olive oil, divided
1 tbsp. balsamic vinegar
1/2 tsp. salt
6-8 carrots, cut into small chunks
1/2 yellow onion, diced
2 yukon gold potatoes, peeled and diced
1 pinch of nutmeg
Directions
Step 1
In a large skillet over medium heat place 2 tsp. olive oil, vinegar, and 1/2 tsp. salt. Arrange carrots in oil mixture, avoiding overlap a much as possible.
Step 2
Cover skillet and listen carefully for strong sizzle sound. When you hear it, reduce temp to low and cook until carrots are tender and liquid has become a thick syrup, 15-20 minutes depending on size of carrots.
Step 3
In large sauce pan place remaining oil and onion over medium heat. Saute for 1-2 minutes. Add potatoes, nutmeg, carrots and 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Simmer for 5 minutes more.
