Carrot-Potato Soup with Balanced Vegetable Ratio

A velvety soup where equal portions of carrots and potatoes create a naturally sweet, earthy base without heavy cream.

Cuisine: Comfort Food

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Dice 1 cup carrots and 1 cup potatoes into 1/2-inch cubes. Finely chop 1/2 cup onion and mince 2 garlic cloves.
2. Step 2: Heat a large pot over medium heat. Add the diced carrots, potatoes, chopped onion, and minced garlic, stirring to coat. Cook for 5 minutes until vegetables soften slightly.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender.
4. Step 4: Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning with additional salt or pepper if needed.