1-Getting started with this carrot potato soup: heating up a pot, and I’m excited to walk you through it. Begin by melting 1 tablespoon of butter or olive oil in a large pot over medium heat this sets the stage for all the flavors to shine. Add the diced onion along with a pinch of salt and pepper, then sauté for about 5 minutes until it’s soft and translucent, building a solid base for your soup.

2-Next, toss in the minced garlic and cook for another minute to let its aroma fill the kitchen. Stir in the chopped carrots, potatoes, celery, 1 teaspoon Italian herbs, 1/4 teaspoon dried thyme, 1/4 teaspoon dried parsley if you’re using it, plus the salt and pepper; let everything mingle for 2-3 minutes to deepen those tastes. Pour in 2 1/2 cups of vegetable or chicken broth, bring it to a boil, then simmer covered for 20 minutes, stirring now and then until the veggies are tender.

3-Cooling and Blending for Creaminess: Once the soup has cooled a bit, take about 1 cup of it and blend it until smooth to add that creamy touch without making it too thick. Return this blended part to the pot, mix it all together, and adjust the seasoning if needed maybe a bit more salt or pepper. Finally, stir in 2-3 tablespoons of fresh parsley and serve it hot with extra pepper and some crusty bread for a complete meal.