Description
Jamie Oliver Carrot and Potato Soup is a creamy, velvety blend of tender carrots and potatoes simmered together with aromatic herbs and spices. Pureed to perfection, this soup highlights the natural flavors of the vegetables, resulting in a nourishing and delicious dish.
Ingredients
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- 2 tablespoons olive oil
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- 1 large onion, diced
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- 2 cloves garlic, minced
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- 4 large carrots, peeled and chopped
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- 3 medium potatoes, peeled and diced
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- 4 cups vegetable or chicken broth
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- 1 teaspoon dried thyme
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- 1 bay leaf
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- Salt and pepper to taste
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- 1/2 cup heavy cream (optional)
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- Fresh parsley or chives for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped carrots and diced potatoes to the pot. Stir well to combine with the onions and garlic, allowing the vegetables to absorb the flavors.
Pour in the vegetable or chicken broth, ensuring that the vegetables are fully submerged. Add the dried thyme and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 25-30 minutes, or until the carrots and potatoes are tender when pierced with a fork.
Discard the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until creamy.
If you prefer a richer flavor, stir in the heavy cream. Heat the soup gently over low heat for an additional 5 minutes, avoiding boiling to prevent the cream from curdling.