Ingredients
- 1 Tbsp. canola or olive oil
- 1 onion (diced)
- 2-3 cloves garlic (minced)
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 medium yellow flesh or Idaho potatoes (medium diced and unpeeled)
- 1 lb. carrots (well-scrubbed and diced small)
- 1 qt. low-sodium vegetable stock or water
Instructions
- Heat a medium-sized saucepan over medium-high heat. Add oil and heat until shimmering.
- Add onion and cook until nearly translucent.
- Add garlic, coriander, salt and pepper then cook until fragrant, about 2-3 minutes.
- Add potatoes, carrots and stock or water and bring to a simmer. Cook uncovered for about 20-25 minutes until carrots are tender.
- Serve as is — or puree in a blender or immersion blender for a silky-smooth soup.
Video
Notes
GREAT ADDITIONS/SUBSTITUTIONS
Garnish with fresh cilantro for extra flavor.
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