- 1/2 cup onion or 1/2 of an onion
- 1 cup celery, or 3 stalks
- 2+cups carrot or about 6 carrots
- 3/4 cup orange bell pepper or 1 bell pepper
- 6 garlic cloves
- 3 cans chicken broth
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Italian seasoning (thyme, basil, oregano)
- 1/2 tsp. rosemary (generous dash)
- 1/2 tsp. paprika (heavy sprinkle)
- 1 cup cubed potatoes or 3 medium white potatoes
This soup has some cool textures going on. It’s part puree and part chewy chunks. I made it that way on purpose. I made this up from what I had on hand in my fridge, odds and ends of this and that. Then I added spices by smelling what I thought needed to go in next. Penning actual measurable amounts was hard to do, but I’ve since made this again and it turned out well. A friend also made a batch and hers turned out well. So I’m now certain these amounts are correct. (I actually had to ask her for the measured amounts I told her, so she gave me a copy of her notes which read “magical carrot veggie soup”).
This is just my kind of thing to make. I am pretty busy these days and always making dinner in a hurry. (Because my son is always awake). (Why do kids ever stop taking naps!?). Wash your veggies, peel your carrots. Roughly chop the onion, garlic, celery, carrot, and pepper into chunks. Big chunks is fine. Add seasonings and broth and cover with lid.
Bring to a boil. Turn down and boil on medium heat for 5 minutes or so, until veggies are tender. (This takes about 20 minutes total).
While that is cooking, peel the potatoes. Chop into bite sized chunks. Set aside raw.
Stick the immersion blender in and puree the soup until all smooth, about 1 full minute of pureeing.
Add the potato chunks and cook on medium heat until potatoes are tender, about 10 minutes. I like having these intact so that there is something to chew.
Serve. Tah-Dah! That’s it. It’s so easy. I think what made this “magical”, honestly, was the bell pepper and paprika. It took an ordinary vegetable soup and made it exciting. Plus the two varied textures is unusual. But other than that, it’s pretty basic and simple. It reheats well as a leftover and isn’t too soupy or sloshy, it’s thick, so it packs well in the adult lunch box.
Do you like pureed soups and foods? I try to give my son normal food so he isn’t picky, but he’s still a little kid and a squeaky boiled onion chunk isn’t very appealing. I like the benefit of “hiding” the onion, celery, and bell pepper from my 4 year old by just blending it all together. He loved this soup and ate lots of it. It tasted great!