Ingredients
Scale
- 2 large carrots, chopped
- 2 medium potatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2 minutes.
- Add carrots and potatoes, cook for 5 minutes.
- Pour in vegetable broth.
- Season with salt, pepper, and cumin.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend until smooth or leave chunky if preferred.
- Serve hot.
Notes
- Adjust seasoning to taste.
- For extra creaminess, add a splash of coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg