Potato Carrot Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 4 medium potatoes peeled and diced
- 3 large carrots peeled and sliced
- 4 cup vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream optional
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Add diced potatoes and sliced carrots to the pot and stir well.
- Pour in vegetable broth and water, then add salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Remove the pot from heat and let it cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Return the pot to low heat and stir in heavy cream if using.
- Cook for an additional 5 minutes, then remove from heat.
- Garnish with fresh parsley before serving.
Notes
For a richer flavor, consider roasting the carrots and potatoes before adding them to the pot. You can also substitute chicken broth for vegetable broth for a non-vegetarian version. Adjust the thickness of the soup by adding more or less water according to your preference.
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