Parsley Potato Soup with Carrot Herb Purée
Equipment
- 1 Large pot
- 1 Blender or Food Processor
- 1 Knife
- 1 Cutting board
- 1 peeler
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 4 large potatoes peeled and diced
- 4 cup vegetable broth
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- 1 bunch fresh parsley chopped
- 3 large carrots peeled and diced
- 1 tablespoon butter
- 1 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until softened.
- Add the diced potatoes to the pot and stir for 2 minutes.
- Pour in the vegetable broth and bring to a boil, then reduce the heat and simmer until potatoes are tender.
- Stir in the heavy cream and season with salt and black pepper.
- In a separate pot, boil the diced carrots until soft, then drain and transfer to a blender.
- Add butter, dried thyme, and half of the chopped parsley to the blender with the carrots and blend until smooth to create the carrot herb purée.
- Stir the remaining parsley into the potato soup.
- Serve the soup hot, garnished with a swirl of carrot herb purée on top.
Notes
Ensure the potatoes are cut into even-sized pieces to promote even cooking. If you prefer a smoother soup, you can blend the potato soup as well before adding the cream. Adjust the seasoning to your taste, especially the salt, as the vegetable broth may vary in saltiness. The carrot herb purée adds a refreshing flavor and vibrant color, so don't skip this step. Enjoy this hearty soup with a side of crusty bread for a complete meal.
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