Potato and Carrot Soup
Potato and carrot soup that is simple, low fat and vegan. The veggies are simmered in vegetable stock, creating a wholesome comforting soup using only a base of 4 ingredients.
Servings: 4 servings
Calories: 257kcal
Ingredients
- 1 kilograms Potatoes peeled and chopped
- 1½ large Carrots peeled and chopped
- 1 large Onion peeled and chopped
- 8 cups Vegetable broth no oil
Optional
- ½ teaspoon Dijon mustard
- ⅓ cup Nutritional yeast
- ½ teaspoon Cracked black pepper
Instructions
- Over high heat, in a non-stick large pot, add 2 tablespoons of vegetable stock and onions. Sweat until translucent. Add chopped carrots and cook until softened, then add the chopped potatoes and remaining vegetable stock. Bring to a boil, then turn the stovetop down to medium-low heat. (optional - stir through black pepper and dijon mustard). Simmer for 15 minutes, the potatoes and carrots should be very soft.1 kilograms Potatoes, 1½ large Carrots, 1 large Onion, 8 cups Vegetable broth, ½ teaspoon Dijon mustard, ½ teaspoon Cracked black pepper
- Turn the heat off. (Stir through nutritional yeast). Puree soup using an immersion blender, and blend until a smooth rich texture is achieved. Garnish as desired and serve warm.⅓ cup Nutritional yeast
Video
Notes
Adjust consistency by adding an additional cup of vegetable/stock broth.
If you enjoyed this delicious soup, next time you might also like this one made with potatoes and leek
This recipe was originally released in April 2022, the copy has since been updated.
Nutrition
Calories: 257kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1922mg | Potassium: 1271mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5519IU | Vitamin C: 54mg | Calcium: 49mg | Iron: 2mg