Potato Carrot Soup
Ingredients
-
2
tbsp
olive oil or butter/vegan butter
-
1
large
onion, peeled and finely chopped
-
8
medium
carrots, peeled and diced
-
3
medium
gold potatoes, peeled and diced
-
1
leaf
bay leaf
-
1
pinch
thyme
-
1
tsp
herbs of Provence
-
6
cups
vegetable broth
-
3
tbsp
heavy cream or coconut cream (for vegan version)
-
to taste
salt
-
to taste
pepper
-
optional
parsley for garnish
Instructions
- Heat the olive oil in a large pot over high heat.
- Add the onion, cover, reduce to low heat, and cook for 3-4 minutes.
- Add the carrots, potatoes, herbs, and broth, then bring to a boil over high heat.
- Reduce to low heat and simmer for 30 minutes until the vegetables are tender.
- Blend the soup until creamy using a blender or immersion blender.
- Return the soup to the pot, add salt and pepper to taste, and mix in the cream.
- Serve garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
186
Total fat
8g
Total carbohydrates
28g
Total protein
3g
Sodium
1005mg
Cholesterol
10mg
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