Maria’s velvet carrot soup

Carrot soup, celery, carrots, potatoes and an onion

It is as good as it looks and even more delicious than you can imagine. It feels so soft and smooth in your mouth that you will love it instantly. I received this recipe from my cousin Meni who is a fantastic cook, specialising in the Greek traditional dishes. This recipe is a light, veggie version for healthy living and caring. We usually associate soups with cold weather, but this carrot soup is ideal to have for a light lunch, even on a warm, sunny day. Scroll down for the step-by-step instructions.


Recipe Type: SOUPDiatery Info: VegetarianServing Size: 2 Servings
Prep Time: 20 minutesCook Time: 40 minutesTotal Time: 60 minutes

5 regular size carrots
2 sticks of celery
3 medium size chopped potatoes
1 can chopped tomatoes
1 chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 table spoon extra virgin olive oil
1 vegetarian stock
2 tablespoons Greek yogurt (FAGE) – optional

1. Wash and dice the carrots, celery, potatoes, and onion and have them ready
2. In a pot add the extra virgin olive oil, with the chopped onion and the vegetarian stock
Cook until onions are caramelised
3. Add the diced carrots, celery, potatoes and tomatoes
4. Then add the salt, black pepper and oregano and stir for 5 minutes
5. Add water up until it will cover the ingredients, not more than that though.
We don’t want it to be very watery
6. Bring to a boil and then reduce heat to medium-low and simmer for about 40 minutes
7. Use a blender or food processor to puree the soup until smooth
8. Garnish with two tablespoons of Greek yogurt on top of the soup

Stay safe. x