The total time for this recipe is an hour, it was a breezy hour too. It may have been because the kids were in such a cheerful mood, the sun was shining and warming the kitchen even though it was -25 outside. Ella was having a time wrapping Gatsby in a towel after he went outside to do his business, I of course had to include that moment captured…we couldn’t stop giggling. Was Gatsby impressed? You wouldn’t think so by his face but Ella is his favourite person in the world and he honestly loves being snuggled and wrapped in towels or blankets haha!
Back to the recipe yes? I played with the recipe a bit – I am not one to follow directions, I need to add my own twist. Sometimes it works in my favour, others it doesn’t. But this time it sure did. Not only did Craig and I love this soup, the kids did too! And all of the other families I made mason jars of it for with the leftovers!
The original recipe did not include any garlic (oh, what a shame!) and used russet potatoes vs yukon golds. It also didn’t specify what kind of onion and I only had a large red one on hand. It also called for all chicken broth where as I used some water instead. I also added some of my favourite go-to spices et voila!
Lastly, it needs it’s garnish. I mean, my recipe couldn’t dare not look as pretty as the one in the book right? So, I thinly sliced the ends of my colourful carrots…very thin so that they could cook just by the heat of the soup they were laid on. And I cut up some green onion to sprinkle on top as well. Something was missing however? Cheese. Yes, cheese. And bread. I had planned to make a fresh loaf of bread that morning but after sinking into this recipe book during my morning coffee I became so soup focused that I forgot the bread. Oh malheur.
We had a fresh loaf of cheese bread from a local bakery, I thought…croutons for the soup! The kids LOVED that idea so we made it happen and they were the perfect topping for this soup.
If you are looking for a vegan version you could simply swap out the chicken broth for a vegetable one as I usually suggest, and of course skip the cheesy croutons if you dare. Let us know if you try out the recipe, I would love to know how it turns out!
Bon Appétit! xo
Cozy Carrot Potato Soup
A delicious soup to warm you up during the winter!
- 6 Yukon Gold Potatoes peeled & quartered
- 1 Large Red Onion
- 6 Large carrots scrubbed
- 5 Cups Chicken Broth
- 2 Cups Water
- 1 tsp Sea Salt
- 1-2 Clove of Garlic Whole
- Dash Dried Oregano
- Dash Dried Thyme
- Ground Pepper to taste
Combine all ingredients in a stock pot and cook over medium-high heat for 35 minutes or until carrots & potatoes are tender.
Carefully transfer the mixture from the stockpot into the vitamix container & secure the lid.
Select level 1 and slowly bring it to it's highest speed and blend for 2 minutes.