Slovenian Carrot and Potato Soup with Parsley
Immerse yourself in the heartwarming flavors of Slovenia with this rustic Carrot and Potato Soup adorned with fresh parsley. This dish captures the essence of traditional Slovenian cuisine, offering a comforting and nourishing experience with every spoonful.
Equipment
- Large pot
- Cutting board
- Knife
- Immersion blender or regular blender
- Measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced about 1 cup or 150g
- 3 large carrots, peeled and sliced about 1 1/2 cups or 225g
- 2 large potatoes, peeled and cubed about 2 cups or 300g
- 4 cups vegetable broth
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1/2 cup chopped fresh parsley
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp sour cream for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the sliced carrots and cook for an additional 5 minutes, until they begin to soften.
- Add the cubed potatoes to the pot along with the vegetable broth. Season with salt, black pepper, paprika, and dried thyme.
- Place the bay leaf into the soup mixture and bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes or until the potatoes and carrots are fork-tender.
- Remove the bay leaf from the soup. Using an immersion blender, puree the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary.
- Stir in the chopped fresh parsley and adjust the seasoning if needed.
- Serve the soup hot, optionally garnished with a dollop of sour cream.
Notes
For a vegan version of this soup, omit the sour cream or use a vegan alternative. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. For added protein, consider stirring in some cooked beans or lentils before serving.