Hearty Carrot and Potato Soup

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

2 cloves, minced

Carrots

4, peeled and diced

Potatoes

2 large, peeled and diced

Vegetable broth

4 cups

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
3. Stir in the diced carrots and potatoes, followed by the vegetable broth, thyme, bay leaf, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
5. Remove the bay leaf from the pot and discard it.
6. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
7. Return the blended soup to the pot and warm it over low heat until heated through.
8. Serve the soup hot, garnished with a sprinkle of fresh parsley.