A simple carrot potato soup to warm you any time of year!
Course Soup
Cuisine American
Keyword bay leaf, carrot top pesto, garlic, onion, pepitas, pumpkin seeds, red pepper, sweet potato, thyme, turmeric, vegetable stock
Prep Time 8 minutesminutes
Cook Time 22 minutesminutes
Servings 4
Calories 239kcal
Author Natalie Wiser-Orozco
Ingredients
1TablespoonOlive Oil, extra virgin
1½CupsOnion, diced
4CupsCarrots, sliced
4ClovesGarlic, roughly chopped
2CupsPotato, diced
2½CupsVegetable Stock
1TablespoonTurmeric, fresh, grated
1TeaspoonThyme, fresh
4WholeBay Leaf
1TeaspoonSea Salt
¼TeaspoonBlack Pepper, freshly cracked
1/4CupPepitas, raw
Instructions
Heat the olive oil in a large stock pot over medium heat. Add in the onion, and cook until translucent, about 7 minutes.
Turn the heat up to high, and add the garlic and carrots. Cook for about 5 minutes, until the carrots are slightly caramelized.
Add in the potato, vegetable stock, turmeric, thyme, bay leaves, salt and pepper, and bring to a boil, cooking until the potatoes and carrots are tender, about 10 minutes.
Fish out the 4 bay leaves, then carefully ladle the soup contents into a blender. Cover the blender with a towel, to protect yourself from hot splashes, and blend for 30 – 60 seconds until smooth.