Name: Easy Fresh Carrot Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 large Carrots peeled and diced; 1 medium yukon gold or yellow potato, peeled and diced; 1 medium tomato, chopped; 2 tbsp olive oil; 1 small yellow onion, medium dice; 4 cups low sodium veggie broth; 1 tsp salt; ¼ tsp pepper; Chopped parsley for garnish

This restaurant-quality easy fresh carrot soup can be served hot or cold, made stove top or in an instant pot, and tastes incredible every time.

4 large Carrots peeled and diced

1 medium yukon gold or yellow potato, peeled and diced

1 medium tomato, chopped

2 tbsp olive oil

1 small yellow onion, medium dice

4 cups low sodium veggie broth

1 tsp salt

¼ tsp pepper

Chopped parsley for garnish

Heat a large pot over medium/high heat. Add the olive oil, onion and a small pinch of salt then cook for 2-3 minutes.

Add the carrots, potato, tomato, salt and pepper. Cook for 4-5 minutes, stirring occasionally.

Add the veggie broth and bring mixture to a boil. Once boiling, turn heat to low and simmer for 20-25 minutes until veggies are very soft.

Turn off heat and blend soup using an immersion blender, or pour gently into a blender. Blend until smooth and creamy. Garnish with chopped parsley.