Ingredients
- 2 tablespoon olive oil, or butter/vegan butter
- 1 onion, large, peeled and finely chopped
- 8 carrots, carrots, peeled and diced
- 3 gold potatoes, medium, peeled and diced
- 1 bay leaf
- 1 pinch thyme
- 1 teaspoon herbs of Provence
- 6 cups vegetable broth
- 3 tablespoon heavy cream, or coconut cream for vegan version
- parsley, optional for garnish
- salt and pepper, to taste
Instructions
- Heat the olive oil over high heat in a large pot.
- Add the onion, cover, reduce to low heat, and cook for 3–4 minutes.
- Add the carrots, potatoes, herbs, and broth. Bring the soup to a boil over high heat.
- Reduce to low heat and simmer 30 minutes, until vegetables are tender.
- Transfer to a blender or use an immersion blender, to blend until the soup is a creamy consistency.
- Return the soup to the pot. Add salt and pepper, to taste. Mix in the cream, and serve garnished with parsley.
Nutrition (estimated per serving)
Calories: 186kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 1005mgPotassium: 652mgFiber: 5gSugar: 7gVitamin A: 14209IUVitamin C: 23mgCalcium: 50mgIron: 1mg
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