Easy Fresh Carrot Soup
www.seventhdayadventistdiet.com
This restaurant-quality easy fresh carrot soup can be served hot or cold, made stove top or in an instant pot, and tastes incredible every time.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 large Carrots peeled and diced
- 1 medium yukon gold or yellow potato, peeled and diced
- 1 medium tomato, chopped
- 2 tbsp olive oil
- 1 small yellow onion, medium dice
- 4 cups low sodium veggie broth
- 1 tsp salt
- ¼ tsp pepper
- Chopped parsley for garnish
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