Carrot and Potato Soup
A delightful, comforting soup packed with nutrients, perfect for chilly days, featuring a smooth blend of sweet carrots and creamy potatoes.
Ingredients
Main Ingredients
- 4 pieces carrots, chopped
- 2 pieces potatoes, peeled and diced
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup cream (optional) Use non-dairy alternative for vegan option.
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until they are translucent.
- Add chopped carrots and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth, and add thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat, cover the pot, and let it simmer for 20-25 minutes, until the vegetables are tender.
- Use an immersion blender or carefully transfer the soup to a blender to puree until smooth.
- If using cream, stir it in now and adjust the seasoning as needed. Serve the soup hot.
Notes
Garnish with fresh herbs or a drizzle of olive oil for extra flavor. Serve with crusty bread or a light salad for a fulfilling meal. Use fresh vegetables for the best flavor, and adjust the consistency with extra broth if desired.