There’s nothing like a warm bowl of soup on a cold day. I particularly like this recipe because both carrots and potatoes are filled with antioxidants and can boost the immune system, so it is a perfect combination as we head into the winter months when our bodies could use an extra boost. I also love that the potatoes make this soup thick and velvety without adding cheese or tons of cream, which keeps the calories down but provides lots of vitamins and minerals.
Total Time: 45 Mins.
-2 Tbsp. Butter -½ White Onion, Diced -Garlic Powder (to Taste) -5 Cups Chicken Broth -4 Carrots, Diced -4 White Potatoes, Diced -Salt (to Taste) -Pepper (to Taste) -Cayenne Pepper Powder (to Taste) -Cajun Seasoning (to Taste) -Extra Garlic Powder (Optional)
Melt butter in large pot over medium-high heat.
Add onion, cook until almost soft, stirring regularly to avoid burning.
Add garlic powder to onion, cook for a minute more.
Add broth to pot. If you do not have enough broth for 5 cups, you can substitute with butter + water. To do this, boil one cup of water and add one tablespoon of butter, plus a couple pinches of salt and pepper. Stir butter and water until mixed, then add with broth.
Add carrots and potatoes to pot.
Add salt, pepper, cayenne powder, Cajun seasoning, and garlic powder to taste. Adjust as needed.
Simmer until carrots and potatoes are soft, about 20-30 minutes depending on your stove. Stir every few minutes.
Take soup off stove and blend with an immersion blender, or in batches through a blender. Keep blending until smooth.
Feel free to add a splash of cream once served.
Recipe by: Krista Hannesen
Editor in Chief - A Beautiful Life Magazine
Producer, A Beautiful Life Podcast