Ingredients
Scale
- 2 cups diced carrots
- 1 cup chopped celery
- 1 cup diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sauté until translucent.
- Add the carrots, celery, and potatoes. Stir to combine and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat, then simmer for 20 minutes.
- Stir in the thyme, salt, and pepper. Add the heavy cream, mixing well.
- Simmer for another 5 minutes until heated through. Serve warm.
Notes
- Add fresh herbs for extra flavor.
- Can substitute cream with coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg