Description
A creamy and nutritious soup made with carrots and potatoes, perfect for a healthy meal.
Ingredients
Scale
- 4 large carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or plant-based milk for vegan option)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until translucent.
- Add chopped carrots and diced potatoes, stir for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add more milk or a splash of cream.
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg