Dinner for 6

Portuguese Carrot Soup

Name: Portuguese Carrot Soup
Total time: 100 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 4 tbsp olive oil; 1 onion; 1/4 cup tomatoes; 1 clove garlic; 1 lb carrot; 1 sweet potato; 1 cup turnip; 4 cups water; 1 tbsp salt; 1/8 tsp white pepper

$2.36for 4100 minServes 6

Carrots, sweet potato, turnip, tomatoes, onion, and garlic simmer in water before becoming a smooth, warming soup.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions$1.29/lb typical	0.4 lb	$0.52Typical price
	Fresh tomatoes$1.99/lb typical	0.1 lb	$0.20Typical price
	Garlic$0.75 each typical	a little	$0.08Typical price
	Carrots$1.09/lb typical	1 lb	$1.09Typical price
	Sweet potatoes$1.29/lb typical	0.5 lb	$0.65Typical price
	Radishes, turnips, rutabaga$1.99/lb typical	0.3 lb	$0.62Typical price
Total for the servings shown		$3.55

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices

100 minstart to table
Involveddifficulty
6servings as written
$typical cost tier

Mediterranean Vegetarian Vegan Dairy-free Gluten-free Budget Family Lunches Dinners Cold-weather comfort Winter

Typical price

$0.59 per serving$2.36 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.

Ingredients

4 tbsp olive oil
1 onion
1/4 cup tomatoes
1 clove garlic
1 lb carrot
1 sweet potato
1 cup turnip
4 cups water
1 tbsp salt
1/8 tsp white pepper

Steps

Peel and chop the onion, carrots, sweet potato, and turnip into small pieces.
Heat the olive oil in an 8-quart pot over medium heat, then cook the onion and garlic for 5 minutes.
Add the tomatoes, carrots, sweet potato, turnip, water, salt, and white pepper, and bring the pot to a boil.
Reduce the heat, cover the pot, and simmer for 60 minutes, until all the vegetables are very tender.
Blend the soup in batches until smooth, then return it to the pot.
Reheat the soup over low heat for 10 minutes.