Carrot Potato Soup

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1

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

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2

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

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3

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

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4

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

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Full recipe & nutritional value on foodfaithfitness.com