Ingredients
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 2 cups potatoes, peeled and diced
- 1 cup bell peppers, chopped
- 1 cup heavy cream or coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced (optional)
- 1 teaspoon thyme
- 1/2 teaspoon parsley
- 1/2 teaspoon dill (optional)
- Salt and pepper to taste
- 4 cups vegetable broth (or chicken broth)
Instructions
- Prepare the Ingredients: Wash and chop all vegetables into uniform sizes.
- Sauté the Aromatics: In a large pot over medium heat, add olive oil or butter. Once melted, add onions and garlic, cooking for 3-4 minutes until softened.
- Add the Vegetables: Toss in the chopped vegetables and sauté for 5-7 minutes.
- Pour in the Broth: Add the broth, bring to a boil, then reduce to a simmer for 20-25 minutes.
- Blend until Smooth: Blend the soup until silky. Adjust consistency with more broth if needed.
- Stir in the Cream: Return to pot, add cream or coconut milk, and heat on low for 5 minutes.
- Serve It Up: Ladle into bowls, garnish with fresh herbs or cheese, and serve with crusty bread.
Notes
Feel free to substitute vegetables based on seasonality and personal preference. Experiment with flavors and textures for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian