Creamy carrot soup

This soup is a favorite starter, or the main event

depending on your appetite this evening!

Krémová mrkvová polievka

From cousin Barča

My husband and I were married in the United States, then had a smaller celebration with his family in Slovakia (but let’s be honest: ‘smaller’ meant more than half of the village was in attendance). At that wedding celebration, I was given a beautiful embroidered book filled with recipes from family members, including this comforting, colorful vegetable-based soup. In a sea of broth-based options, it was unique and quickly became a staple on our family menu.

Storing & saving

Consume in 2-3 days, or freeze for up to 2 months and reheat.

Yieldsields

Cooking note

I was given this recipe from a cousin in Slovakia. I’ve included her notes in the recipe below

2 Tbsp vegetable oil 2 polievková lyžica olej

1 onion 1 cibuľa

7-9 carrots 7-9 mrkiev

1 parsnip 1 paštrnák

2 potatoes 2 zemiaky

½ teaspoon nutmeg ½ čajová lyžička muškátový orech

½ teaspoon ginger ½ čajová lyžička zázvor

Salt & pepper to taste soľ a čierne korenie podľa chuť

• Dice the onion and begin to saute in oil in a pressure cooker or large stockpot. 

  Barča says: the soup can be cooked in a regular stock pot, but note that the cooking times will be longer.

• Peel and clean the carrots, parsnips and potatoes, then cut into large pieces.

  Barča says: the vegetables do not need to be diced because once cooked, the vegetables will be pureed in a food processor. 

• Add the vegetables to the pressure cooker (or stockpot) along with the nutmeg and ginger. Sauté

• in the oil for about five minutes.

• Add around 24 ounces of water to the pot, ensuring that the vegetables are covered. 

• If using a pressure cooker, bring to pressure over high heat. Once at pressure, let the pot continue to cook for 5-7 minutes at lower heat (but maintaining pressure). Finally, remove from heat and let the pressure fully reduce. 

  Barča says: once you’ve reduced the heat you will still hear a quiet whistling. This indicates that the cooker is at pressure. The sound should continue while cooking, but won’t be as intense as when at high heat.

• If using a stockpot, boil until the vegetables are tender. 

• Spoon the cooked vegetables into a food processor or blender, along with some of the water from the pot. Reserve the rest of the water.

• Blend the vegetables, adding some of the reserved water as needed to reach the desired consistency. 

• Add salt and pepper to taste. 

The slightly sweet flavor found in the carrots make this soup a popular one with kids.

Serve with crusty bread or, to make a meal of it, pair with Auntie’s cheese & pepper bread bowl for a weeknight family meal.