Yukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work too. —Taste of Home Test Kitchen
Test Kitchen tips
Ingredients
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon canola oil
- 4 cups vegetable broth
- 1 pound carrots, sliced
- 2 large Yukon Gold potatoes, peeled and cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Fresh cilantro leaves, optional
Directions
- In a large saucepan, saute onion and celery in oil until tender. Add broth, carrots and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly.
- Transfer to a blender; cover and process until smooth. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with cilantro.
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