Carrot Polenta Soup is something that I like to cook when somebody is feeling sick or is cold outside. It’s simple and it’s delicious.
Make sure you sear veggies in olive oil until they are a bit browned, because this is where the flavor comes from. You can also add other vegetable to the base if you want.
You can make it even tastier if you add some soup stock if you have it.
If you are more into creamy soups, take a look at this Roasted Garlic Soup.
Carrot Polenta Soup
Servings 4 portions
- 1 smaller onion
- 2 garlic cloves
- 1 piece of root celery (size of a table spoon)
- 2 twigs of parsley
- 1 – 2 cherry tomatoes
- 2 carrots (220 grams)
- 30 grams of polenta
- Olive oil
- Black pepper
- Peel and chop up onion and start cooking it in a pot with little olive oil. Add in peeled garlic, chopped celery root, halved cherry tomatoes, twigs of parsley. Season it with salt and cook for a couple of minutes while stirring so it starts to brown up a little.
- Add in 3 dl of water and cook for 15 minutes until veggies soften up then blend it to smooth texture.
- Pour in 1 l of hot water (or soup stock). Peel and thinly grate carrots and add it in, also add in polenta while stirring. Cook for 5 minutes until done. Taste and season accordantly with salt and black pepper, sprinkle with chopped chives and serve hot.
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