Carrot & Potato Soup

Servings:  6 one cup servings

 

 

Ingredients:

 

1 teaspoon olive oil

 

2 cups diced sweet onion

 

¼ cup celery stick, diced

 

¼ teaspoon fine salt

 

1 garlic clove, peeled, minced or pressed

 

4 cups peeled and diced potatoes

 

1 teaspoon Italian herbs (see below)

 

¼ teaspoon dried thyme

 

⅛ teaspoon freshly, finely ground black pepper

 

6 cups chicken or vegetable broth

 

3 ½ cups peeled and diced roasted carrots (recipe link)

 

1 Tablespoon unsalted butter

 

 

 

Garnish options:

 

Fresh parsley, snipped

 

Grated Parmesan cheese

 

Fresh chives, snipped

 

Sourdough bread

 

 

 

Process:

 

Heat a saucepan over medium heat.

 

When hot, add the olive oil.

 

When the olive oil starts to shimmer, add the onions and celery and sprinkle with salt.

 

Sauté until the onions are soft and translucent.

 

Add the herbs, and pepper.

 

Saute for 2-3 minutes.

 

Add the garlic and saute for 1 minute.

 

Add the broth and potatoes and increase the heat to bring the mixture to a boil.

 

Reduce heat to take the soup to a simmer and cover with a lid.

 

Simmer for 20 minutes or until the potatoes are cooked through. Stir occasionally to be certain nothing sticks to the bottom of the pot.

 

Add the diced roasted carrots and butter.

 

When the carrots are hot, remove the soup from the heat and plate in a soup tureen or individual soup bowls.

 

For greater flavor, place in the icebox overnight. Reheat to serve.

 

Serve with garnish options on the side.

 

 

 

Italian Seasoning

 

Yield: approximately 2 tablespoons

 

 

Ingredients:

 

1 teaspoon dried basil

 

1 teaspoon dried thyme

 

1 teaspoon dried rosemary

 

1 teaspoon dried marjoram

 

2 teaspoons dried oregano

 

1/4 teaspoon red pepper flakes

 

 

Process:

 

Place all ingredients in a glass jar with a lid. Cover with lid and shake together.