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Creamy Vegetable Soup

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Silky, golden vegetable soup made with a blend of carrots, potatoes, and spices—comforting, wholesome, and perfect as a Cinco de Mayo starter or light side.

Ingredients

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  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Salt & pepper to taste
  • 4 cups vegetable broth
  • 1 cup milk or plant-based cream
  • Optional: fresh cilantro or lime for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
  2. Add carrots, potatoes, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
  4. Blend soup until smooth using an immersion blender or standard blender.
  5. Stir in milk or cream and warm through.
  6. Serve hot, garnished with fresh cilantro or a squeeze of lime for a Cinco de Mayo twist.

Notes

  • For a vegan version, use plant-based cream or milk.
  • Adjust thickness by adding more broth or milk as needed.
  • Great for make-ahead meals—reheats well the next day.

Nutrition

Find it online: https://yumfoodusa.com/creamy-vegetable-soup/