Sopa De Cenoura Carrot Soup Portugal Food

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Steps:

• 1. Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
• 2. Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
• 3. Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
• 4. Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes.
• 5. Remove the pot from the heat and puree the soup (a hand-blender works well).
• 6. Stir in the remaining oil and season with salt and pepper.
• 7. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.

CARROT SOUP (SOPA DE ZANAHORIA)

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
• Add the garlic and cumin and cook stirring for about 1 minute. Add the water, chicken or vegetable bouillon,potatoes, salt and pepper to your taste.
• Bring to a boil, reduce the heat to medium low and cook until the vegetables are tender about 30 minutes.
• Add the cilantro and transfer the soup to a blender and pureé until smooth working in batches if necessary.
• Return the soup to the pot and cook over medium low heat, stirring once and season to taste.

SOPA DE CENOURA - CARROT SOUP - PORTUGAL

Steps:

• Heat 2 tbsp of the oil in a 4-quart stock pot over medium-high heat. Add and sauté the onion until a light golden color, then stir in the tomato and garlic.
• Reduce the heat to medium-low, cover and continue cooking until the tomato is soft and partially dissolved, about 15 minutes.
• Add in the carrots, sweet potato, and turnip, pour in the water, cover, and bring to a boil over medium-high heat.
• Reduce the heat and simmer until the vegetables are very tender, about 30 to 40 minutes. Remove the pot from the heat and purée the soup (a hand-blender works well).
• Stir in the remaining oil and season with salt and pepper. Bring the soup back to a boil, reduce the heat, and simmer for 2 more minutes, then serve.