Description
A delicious and creamy vegetable soup made with fresh ingredients.
Ingredients
Scale
- 4–5 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 4 cups vegetable broth (or chicken broth)
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp dried thyme or rosemary (optional)
- 1/4 cup plant-based or regular cream (optional)
- Fresh herbs like parsley or chives, for garnish
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add garlic, chopped carrots, and potatoes. Cook for 3–5 minutes, stirring occasionally.
- Pour in the broth and season with salt, black pepper, and optional dried herbs.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until the vegetables are very tender.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and blend carefully.
- Stir in a splash of cream if using, and adjust seasoning to taste.
- Serve hot, garnished with fresh herbs or a swirl of cream.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg