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Potato Carrot Soup

What you need: 

2 tablespoons oil
2 small cloves garlic, finely chopped
1 medium onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed
basil, to taste
oregano, to taste
garlic powder, to taste
2 cups vegetable broth
salt and pepper, to taste
dash red pepper, optional

What you do: 

1. Heat oil in pan; sauté onion, garlic, and celery until tender. Add potatoes and carrots; cook 3-5 minutes.
2. Add broth and seasonings; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.
3. Blend all broth and approximately 1/2 potatoes and carrots until creamy. This ensures that there are lovely chunks in your soup so that you can chew on something. If you want creamier soup, blend everything.
4. Add salt and pepper to taste, and red pepper, if using. Serve.

Preparation Time: 
30-40 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

this was super easy, and DELICIOUS! it was the perfect comfort soup. i've missed  creamy soups SO much! i'll probably make this about once a week from now on! i used medium/large-ish red potatoes, and didn't use any extra seasonings.....but i did use some chili paste at the end. next time i'm going to use some coconut milk and mushrooms...and some cubed tofu!  :>

thanks for the awesome recipe!

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This soup is great. It's easy and filling. My non-veg family and friends love it. I never used a blender for it; just a potato masher. I added a dollop of Earth Balance to my bowl and that made it a little bit creamier. Awesome soup.

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wow! This soup is so easy to prepare and it tastes fantastic!  I added a couple of hot peppers and tons of garlic and I ate the whole thing alone.

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I finally got around to making this, and it was SO fantiastic!  I used a little extra broth and 1 extra stalk of celery, 3 carrots, 3 cloves of garlic, and 4 medium yukon gold potatoes.  I think this is one of those really flexible soups that you could use less or more of a particular ingredient depending upon what you have and it would still be great.  Oh, also, it came together really quickly.  Counting washing, peeling, chopping, and cooking, it only took about 35 minutes to throw together.  I will be making this OFTEN!

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I doubled the garlic, carrots and celery to match the amount of potato and onion. I used about 4.5 cups of water with 4 bouillon cubes, 1/2t sea salt, 1T basil, 1/2T oregano, dash of low sodium soy, dash of red pepper and a sprinkle of nutritional yeast, since I add that to about everything. I blended most of the soup. It was pretty good, a tasty winter soup. I would like to add mushrooms, cauliflower etc, the more the merrier! And I ended up with good sized leftovers for two with all the extra I put into it.

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yummy!  my only problem with this recipe was that i wished i had doubled the recipe to freeze some!  :)

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This is very good soup! I made a large batch and I plan to freeze it and eat it through the week, as it is suddenly getting cold here! Thank you!

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I dipped Italian bread in this, and it was SO good! This soup was so yummy!

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This recipe turned out really well for me: I followed it to a "t" and it did not disappoint. I really enjoyed the thick, chowder aspect to this dish, and the dash of red cumin at the end really gave it the kick it needed. Great stuff!

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Anonymous

This was great!!  So easy to make and cheap!  I didn't blend any of it but when it was all done cooking I mashed it with a potato masher.  This was delicious.  I will make it again for sure.  Thank you for the recipe!!

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