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
  • Ingredients


  1. 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.
  2. 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.
  3. Heat the olive oil in a small sauté pan and add the bread cubes; fry gently until nicely browned and crunchy.  Set aside.
  4. Ladle the soup into serving bowls; sprinkle with the lemon zest and a few crostini on top.  Serve hot or room temperature.

This recipe was featured on Season 24 - Episode 2415.

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