Ingredients
Scale
- 4 large carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for added flavor)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Cream or coconut milk for garnish
Instructions
- Prepare the ingredients by peeling and dicing the carrots and potatoes, chopping the onion, and mincing the garlic.
- In a pot, heat olive oil and sauté the onion until translucent, then add garlic for one more minute.
- Add carrots and potatoes to the pot, cooking for about 5 minutes.
- Pour in the broth, bring to a boil, then simmer for 20 minutes until vegetables are tender.
- Blend the soup until smooth, adding water if needed for consistency.
- Return to pot, stir in thyme, and season with salt and pepper. Optionally, add cream or coconut milk and simmer.
- Serve hot, garnished with cream or fresh herbs if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.
- Feel free to add other vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, carrot soup, potato soup, vegetarian soup, creamy soup