This can be completely vegan if you wish.
Prep time; 15 minutes. Total time, about 1:15h.
- 4 tablespoons butter, or oil. But I prefer to use butter!
- 500g carrots, washed, peeled and thinly cut
- 1 large or 2 medium red peppers
- 3 – 4 stalks celery
- 2 medium potatoes
- 1 onion
- 3 cloves of garlic
- 1tsp salt, or more/less to taste
- a dash of cayenne pepper (optional)
- 4 cups of chicken or vegetable broth, or more as needed to adjust thickness
- 1 cup heavy cream, or coconut milk (these are optional)
- 1-2 tbsp pumpkin seeds and some feta cheese for garnish
- Melt butter in a deep pot over medium-high heat. Add onion, peppers, carrots and sauté for about 5 minutes. Reduce heat to medium and add celery, potatoes and garlic. Cook for another 5 minutes.
- Add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Add salt and cayenne pepper if using, then taste and adjust as necessary. Puree mixture with an immersion blender or in batches in a high speed blender. If using a blender, the soup needs to be properly cooled first. Whisk in heavy cream or coconut milk if using. Taste again, adjust with seasoning or add more water if too thick. Then return to low heat, if necessary, for about 3 minutes. I usually skip this step.
- Garnish with pumpkin seeds and feta cheese to your desire, or enjoy plain!
Tip: The coconut milk or cream adds to the creaminess/texture if using an immersion blender. But I use a Vitamix blender, which makes it nice and creamy, but without the cream. And that means less calories. 🙂
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