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Spring has finally sprung!  The need for those thick, bone warming soups is slowly slipping away. I had some extra carrots, onion, and potato that were just screaming to be used before the warm weather really kicks in this season. So what better way to use up those ingredients than to make a light carrot and potato soup! There is no cream in this soup, the potatoes serve double duty in this soup adding just the right amount of thickness and creaminess.

Carrot & Potato Soup

The trick to making these sorts of veggie soups is to layer the seasonings as you cook. Sauteing the carrots, onions, and potatoes for a few minutes with the seasonings revs up the flavor and makes a wonderful base upon which to add the broth. Otherwise if you add the seasonings at the end, they will just float around in the broth and not really mesh well with the vegetables–resulting in  a bland and unevenly seasoned soup.

Leftover soup can be frozen so it can be a  ‘go-to’ on those chilly spring days. But it is light and delicious enough to be a perfect bite any time of the year…

Carrot and Potato Soup

5 potatoes (washed, peeled, cubed)

3 large carrots (washed, peeled, sliced)

1 medium onion, cubed

1 Tbsp unsalted butter

1/2 tsp salt

1/4 tsp ground black pepper

dash of cayenne

1/4 tsp dried oregano

1/4 tsp dried thyme

32 oz. chicken broth; reserve 1/2 cup (you can use veggie broth to make it a vegetarian meal)

Instructions:

Melt the butter in a large, heavy bottom pot on medium-med/high heat. Add the onions and carrots, cook 1-2 minutes stirring occasionally. Add the potatoes, salt, oregano, thyme, pepper, cayenne, cook 3-5 minutes stirring to incorporate all ingredients. Using a wooden spoon scrape the bottom of the pan to loosen any bits that may begin to stick to the bottom of the pan–add some broth to help with this process. Slowly add the rest of the broth (not the reserved portion). Bring the broth and veggies up to a boil. On a low boil, continue to cook until the carrots and potatoes are fork tender, stirring occasionally. Take the soup off of the heat. At this point you have  few options: 1) use an immersion blender to blend the soup to a smooth, silky texture–add the reserved broth if needed to thin out the soup to your preference ; 2) remove half of the soup mixture and blend in a blender or food processor, return soup back to the pot and add reserved broth–this will result in a more rustic, chunkier style soup.  I used option # 1 because I prefer smooth, creamy-like soups…but either way the result will be tasty!

Be creative with the soup toppings: your favorite cheese, crumbled bacon, fresh parsley, etc.

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