Potato Carrot Soup

This Potato Carrot Soup is creamy, delicious, and packed with flavor from fresh carrots, flavorful herbs, and a big swirl of cream. Yum!

This Potato Carrot Soup is:

• Creamy and comforting.
• Loaded with fresh flavor.
• Vegetarian.
• Easy to make vegan with one simple swap.
• Gluten-Free.
• Easy enough for a weeknight meal.

Recipe

Ingredients

• 2 tbsp olive oil or butter/vegan butter
• 1 onion large, peeled and finely chopped
• 8 carrots carrots, peeled and diced
• 3 gold potatoes medium, peeled and diced
• 1 bay leaf
• 1 pinch thyme
• 1 tsp herbs of Provence
• 6 cups vegetable broth
• 3 tbsp heavy cream or coconut cream for vegan version
• parsley optional for garnish
• salt and pepper to taste

Instructions

• Heat the olive oil over high heat in a large pot.
• Add the onion, cover, reduce to low heat, and cook for 3–4 minutes.
• Add the carrots, potatoes, herbs, and broth. Bring the soup to a boil over high heat.
• Reduce to low heat and simmer 30 minutes, until vegetables are tender.
• Transfer to a blender or use an immersion blender, to blend until the soup is a creamy consistency.
• Return the soup to the pot. Add salt and pepper, to taste. Mix in the cream, and serve garnished with parsley.

Nutrition