Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream or coconut milk, season with salt and pepper. Heat through.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute coconut milk for heavy cream for a vegan version.
- For extra flavor, add a pinch of nutmeg or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250ml)
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg