Carrot and Potato Soup
Creamy Carrot and Potato Soup with Herbs and Garlic
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and sliced
3 medium potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt to taste
1/2 cup milk or plant-based milk (optional for creaminess)
Fresh parsley or chives, chopped, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Add garlic and sauté for 1 minute more, until fragrant.
Stir in the carrots and potatoes. Cook for 3–4 minutes, stirring occasionally.
Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the milk or plant-based milk, if using, for added creaminess. Heat through but do not boil.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped parsley or chives.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 230 kcal | Servings: 4 servings
#vegetariansoup #carrotsoup #potatosoup #creamyvegetablesoup #comfortinabowl #easyhomemadesoup #vegetarianrecipes #plantbasedcomfortfood #fallrecipes #quickdinners #dairyfreeoptions #souprecipeideas #herbsandgarlic #rootvegetables #veggielovers #weeknightmeals #onepotmeals #nutritioussoup #simpleingredients #wholesomefood
A bowl of warmth and comfort This Carrot and Potato Soup is creamy, herby, and packed with flavor. Perfect for cozy nights in!
Creamy Carrot and Potato Soup with Herbs and Garlic
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and sliced
3 medium potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt to taste
1/2 cup milk or plant-based milk (optional for creaminess)
Fresh parsley or chives, chopped, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Add garlic and sauté for 1 minute more, until fragrant.
Stir in the carrots and potatoes. Cook for 3–4 minutes, stirring occasionally.
Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the milk or plant-based milk, if using, for added creaminess. Heat through but do not boil.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped parsley or chives.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 230 kcal | Servings: 4 servings
#vegetariansoup #carrotsoup #potatosoup #creamyvegetablesoup #comfortinabowl #easyhomemadesoup #vegetarianrecipes #plantbasedcomfortfood #fallrecipes #quickdinners #dairyfreeoptions #souprecipeideas #herbsandgarlic #rootvegetables #veggielovers #weeknightmeals #onepotmeals #nutritioussoup #simpleingredients #wholesomefood
A bowl of warmth and comfort This Carrot and Potato Soup is creamy, herby, and packed with flavor. Perfect for cozy nights in!
Carrot and Potato Soup
Creamy Carrot and Potato Soup with Herbs and Garlic
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 large carrots, peeled and sliced
3 medium potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt to taste
1/2 cup milk or plant-based milk (optional for creaminess)
Fresh parsley or chives, chopped, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Add garlic and sauté for 1 minute more, until fragrant.
Stir in the carrots and potatoes. Cook for 3–4 minutes, stirring occasionally.
Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the milk or plant-based milk, if using, for added creaminess. Heat through but do not boil.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped parsley or chives.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 230 kcal | Servings: 4 servings
#vegetariansoup #carrotsoup #potatosoup #creamyvegetablesoup #comfortinabowl #easyhomemadesoup #vegetarianrecipes #plantbasedcomfortfood #fallrecipes #quickdinners #dairyfreeoptions #souprecipeideas #herbsandgarlic #rootvegetables #veggielovers #weeknightmeals #onepotmeals #nutritioussoup #simpleingredients #wholesomefood
A bowl of warmth and comfort This Carrot and Potato Soup is creamy, herby, and packed with flavor. Perfect for cozy nights in!
