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🥔 🥕 Potato Carrot Soup 🥔 🥕

June 6, 2019

 

 

 

 

 

Hola familia! I know, I know... You're probably thinking "Jeremie it's 90 degrees outside and I'm sitting at the beach getting a tan, why in the world would I want a soup?!"! But I assure you this soup is so delicious that you won't even pay attention to whether it's snowing or blazing hot outside. With such simple ingredients like potatoes and carrots, this soup is jam packed with flavors and good for you ingredients. The best part is (other than the deliciousness this soup holds) that you can make a large pot of this and freeze it for those lazy days in your work week that you just can't stand being in the kitchen. One of my favorite things to eat are definitely veggie packed soups, they're so versatile and the flavor variety is endless. This is a recipe that you can definitely play around with and you'll never be disappointed. 

 

I came up with this recipe on a day where I had a cold and a cough that would just not quit! The veggies and heat this soup has really helped sooth the cold and definitely put me in a food coma. A full stomach and 8 1/2 hour "nap" later, I felt like superman and was ready to take on the world again. I'm not saying this soup is magic... but it just might be ;) Try out this recipe and let me know what you think of it.

 

Buen provecho,

J.S.

 

 

Potato Carrot Soup

w/ Roasted Garbanzos + Corn

 

Potato Carrot Soup
FULL RECIPE VIDEO HERE

 

INGREDIENTS: 

Vegan

 

YIELD:

3-5 

 

MEASUREMENTS: 

  • 1/2 large Sweet Potato, cubed

  • 2 Russet Potatoes, cubed

  • 1/2 cup Carrots, chopped

  • 1/4 Celery Stick, chopped

  • 3/4 Onion, diced

  • 1/4 cup Vegan Yogurt

  • 1/3 cup Non-Dairy Milk, unsweetened

  • 1 tbsp Veggie Broth or Bouillon Cube

  • 2 cups Water

  • 1 tbsp Garlic Powder 

  • 1 tbsp Onion Powder

  • 1 tbsp Ginger

  • 1 tbsp Turmeric

  • 1 tsp Smoked Paprika

  • Salt & Pepper to taste

  • 1/2 cup Corn

  • 1/2 cup Garbanzo Beans

  • Oil for cooking

  • Bread slices, optional

 

INSTRUCTIONS:

 

1. In a large pot heat oil and cook carrots, celery, and onions until translucent. Add water and bouillon, allow water to come to a boil. Add potatoes and cook until fork tender.

 

2. Oil garbanzo beans & corn and add to a pan. Cook in a preheated oven until golden brown or desired consistency, alongside bread slices if desired.

 

3. When soup mixture is fork tender, pureé with an immersion blender. Mix in unsweetened nondairy milk.

 

4. Top with nondairy yogurt, garbanzo beans and corn. Buen provecho!

 

 

 

RECIPE NOTES:

  • Add in nutritional yeast for more added flavor and nutrients.

  • Top with vegan bacon bits for a nice added crunch.

  • This can be frozen and saved for those lazy weekday nights of not wanting too cook!

 

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