Description
A velvety, comforting soup made from simple carrots and potatoes that comes together in one pot. This naturally creamy vegetable soup requires minimal effort but delivers maximum flavor, making it the perfect healthy comfort food for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound carrots, peeled and diced
- 1 pound Yukon Gold potatoes, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat oil or butter in a large pot over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 more minute until fragrant.
- Add diced carrots and potatoes to the pot, stirring to coat in the oil.
- Pour in vegetable broth and add dried thyme. Bring to a boil, then reduce heat to simmer.
- Cover and cook for 20-25 minutes until vegetables are tender when pierced with a fork.
- Carefully blend the soup using an immersion blender or transfer to a blender in batches until smooth and creamy.
- Season generously with salt and black pepper to taste.
- Return to pot to warm through if needed, then serve with your favorite toppings.
Notes
For a dairy-free version, use olive oil instead of butter. The soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. If the soup thickens upon standing, thin it with a splash of broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg