Delicious vegetables make a hearty and dairy-free winter soup that hits the spot.
Slideshow: More Vegan Recipes
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
Freshly ground black pepper
4 medium carrots, cut into chunks
8 cups vegetable stock
3 pounds baking potatoes
4 sprigs fresh thyme
How to Make It
In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve.
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