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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: 
Recipe Category: 


This soup was great, I didnt find it too thick or thin, it was perfect. I guess that depends on how much of the veggies you puree at the end, I made sure to keep mine more soupy than chowdery. I also didnt have celery so I used green onion instead and it was delicious. Great for dipping bread :) Thank you for sharing, it was just what I needed today.


the soup has a good taste but is very thick.  i blended in about a cup of soymilk which made it better but it was still very chowderish.  not bad though, and it's easy to make.



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