Description
A comforting carrot potato soup that is hearty and nourishing, perfect for chilly days and family gatherings.
Ingredients
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced
- 1 garlic clove, minced
- 1 celery stick, chopped
- 1 lb (450 grams) carrots, peeled and diced
- 1 lb (450 grams) potatoes, peeled and diced
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2-3 Tbsp fresh parsley, chopped
Instructions
- Melt butter or olive oil in a large pot over medium heat. Add diced onion, salt, and black pepper. Sauté for about five minutes until soft and translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced carrots, potatoes, and chopped celery to the pot. Sprinkle with Italian herbs, thyme, more salt, and pepper. Stir well and cook for 2-3 minutes.
- Pour in low-sodium vegetable broth and bring to a boil. Reduce heat to a simmer and cover. Cook for about 20 minutes, stirring occasionally.
- Once vegetables are tender, let the soup cool slightly. For a creamier texture, blend about one cup of the soup until smooth and return it to the pot.
- Taste and adjust seasoning with salt and pepper. Stir in fresh parsley and serve hot, garnished with extra parsley and black pepper.
Notes
Allowing the soup to sit after cooking enhances flavor. Consider adding acidity with lemon juice or vinegar for brightness.
