Carrot Potato Soup
A delicious Carrot Potato Soup that is hearty and comforting.
Equipment
- large stock pot
- blender
Ingredients
- 1 Tablespoon Olive Oil extra virgin
- 1.5 Cups Onion diced
- 4 Cups Carrots sliced
- 4 Cloves Garlic roughly chopped
- 2 Cups Potato diced
- 2.5 Cups Vegetable Stock
- 1 Tablespoon Turmeric fresh, grated
- 1 Teaspoon Thyme fresh
- 4 Whole Bay Leaf
- 1 Teaspoon Sea Salt
- 0.25 Teaspoon Black Pepper freshly cracked
- 0.25 Cup Pepitas raw
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add in the onion, and cook until translucent, about 7 minutes.
- Turn the heat up to high, and add the garlic and carrots. Cook for about 5 minutes, until the carrots are slightly caramelized.
- Add in the potato, vegetable stock, turmeric, thyme, bay leaves, salt and pepper, and bring to a boil, cooking until the potatoes and carrots are tender, about 10 minutes.
- Fish out the 4 bay leaves, then carefully ladle the soup contents into a blender. Cover the blender with a towel, to protect yourself from hot splashes, and blend for 30 – 60 seconds until smooth.
- Transfer to four bowls, and top with pepitas!
Notes
This soup can be blended to your desired consistency, adding more vegetable stock if a thinner soup is desired.
Nutrition
Serving: 1bowlCalories: 239kcalCarbohydrates: 36.5gProtein: 6gFat: 7.4gSaturated Fat: 0.8gSodium: 893.6mgFiber: 5.7gSugar: 8.9g
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