You Will Need
- 1 large onion, chopped into ½-inch pieces
- 1 pound carrots, peeled and chopped into 1/2-inch pieces, 4 to 5 medium carrots
- 4 celery sticks, chopped into ½-inch pieces
- 1 tablespoon olive oil
- Salt, as needed
- ¼ teaspoon crushed red pepper flakes
- 1 pound thin-skinned potatoes, chopped into ½-inch pieces, 3 medium potatoes
- 3 garlic cloves, peeled and halved
- 3 cups vegetable broth or chicken broth (710ml)
- 2 bay leaves
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ¼ cup half-and-half, cream, or coconut milk (60ml)
Directions
1 Cook the veggies: Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.
2 Add the potatoes: Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.
3 Simmer the soup: Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.
4 Blend the soup: Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.
5 To finish: Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.
Recipe courtesy of: Inspiredtaste.net
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