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sopa de cenoura - carrot soup - portugal

(2 ratings)
BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

This recipe is submitted for play in CQ3 Azores. It is a recipe by Ana Patuleia Ortins This is a truly wonderful dish that is easy to make and loaded with vitamin A. It is unique because a straight forward pureed soup that does not require other ingredients to give it additional texture is unusual in Portuguese cooking. When entertaining, I dress this soup up with a drizzle of heavy cream.

(2 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For sopa de cenoura - carrot soup - portugal

  • 4 tablespoons olive oil
  • 1 onion, small, coarsely chopped
  • 1⁄4 cup tomatoes, very ripe, peeled, seeded, coarsely chopped
  • 1 garlic clove, left whole
  • 1 lb carrot, peeled, coarsely chopped
  • 1 sweet potato, medium, white, peeled, chopped into 1-inch pieces
  • 1 cup turnip, yellow, peeled, roughly chopped (rutabaga)
  • 4 cups water
  • 1 tablespoon salt, coarse sea
  • 1⁄8 teaspoon white pepper

How To Make sopa de cenoura - carrot soup - portugal

  • 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.
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