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Cream of Carrot and Potato Soup

Serves 4 to 6


3 1/2 cups vegetable broth (homemade or store-bought)

1 bay leaf

4 medium carrots, peeled and grated

2 Yukon Gold potatoes, peeled and grated

Pinch cinnamon

Zest of one large lemon

2 tablespoons Filippo Berio extra virgin olive oil

2  thick slices of whole wheat bread, cut into 1/4-inch cubes


Bring the broth to a boil in a 2 quart sauce pan with the bay leaf and add the carrots and potatoes and cook until soft, about 7-10 minutes.

Remove the bay leaf and discard.  Puree the soup until smooth then stir in the cinnamon.  Keep the soup warm while you fry the crostini.

Heat the olive oil in a small sauté pan and add the bread cubes; fry gently until nicely browned and crunchy.  Set aside.

Ladle the soup into serving bowls; sprinkle with the lemon zest and a few crostini on top.  Serve hot or room temperature.

This recipe is featured on show 2415 - I Want a Bowl of Soup.


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