Carrot Potato Soup

1

Melt butter in a large pot over medium heat until foaming. Sauté onion until soft and translucent.

2

Add chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf to the pot.

3

Carefully transfer the soup to a blender, filling only halfway to prevent overflow.

4

Serve the pureed soup into bowls, drizzle with heavy cream, and garnish with a sprig of parsley.

Full recipe & nutritional value on foodfaithfitness.com