1 Red Onion
2 Big Cloves Garlic
4 Large Carrots
4 Russet Potatoes
1 Vegetable Bullion Cube
5 c. Water
2 tbs. Olive Oil
All Purpose Seasoning
Crush the garlic & onion, saute in cooking pot with 1 tbs olive oil on medium heat until onion starts to brown.
Shred the carrots (I use a blender) and add to the pot.
Skin and cut the potatoes into small cubes, add to oil.
Add bullion cube and five cups of water.
Cook for 30 minutes to 1 hour, puree soup with immersion blender or food processor. Add salt, cayenne pepper, and all purpose seasonings to taste. Enjoy!