Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped carrots
- 4 cups chopped potatoes
- 6 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: fresh herbs, croutons, a swirl of cream
Instructions
- Prepare the vegetables by washing, peeling, and chopping the carrots and potatoes into uniform sizes.
- Sauté the onion in olive oil over medium heat until softened, then add garlic and cook until fragrant.
- Add the chopped carrots and potatoes to the pot, pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender.
- Blend the soup with an immersion blender until smooth, or carefully transfer to a regular blender in batches.
Notes
- For a richer flavor, consider using homemade vegetable broth.
- Adjust the consistency by adding more or less broth.
- Don’t overcook vegetables to avoid a mushy soup.
- Experiment with spices like turmeric or cumin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 245 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg