Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 2 potatoes, cubed
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots, celery, and potatoes, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, thyme, salt, and pepper. Heat through and serve hot.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Add your favorite herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg