Description
A comforting and creamy soup made with carrots and potatoes, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and diced potatoes to the pot, stirring to combine.
- Pour in the vegetable broth, then add the dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the carrots and potatoes are tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- If desired, stir in the heavy cream for added richness and return the pot to low heat to warm through.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the onions.
- You can substitute the heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg