Creamy Rustic Carrot Soup

Instructions

1. Prepare the vegetables: Start by peeling the carrots and the potato to remove any dirt or tough outer skin. Slice both into thin, uniform rounds — around 3 to 5 mm thick — to ensure even cooking and a smoother blending process. The thinner the slices, the faster and more evenly they’ll soften during simmering.
2. Sauté the aromatics: Peel and finely slice the onion. Mince or crush the garlic clove for maximum aroma. In a large saucepan, heat the olive oil over medium heat. Once hot, add the onion and garlic. Cook gently for about 4 to 5 minutes, stirring occasionally, until the onions become soft and translucent. Avoid browning, as it would alter the final flavor and color of the soup.
3. Add the vegetables: Stir in the sliced carrots and potato. Mix well with the sautéed aromatics to coat the vegetables in the fragrant oil. This brief sautéing helps develop the natural sweetness of the carrots and improves the depth of the finished soup.
4. Simmer the soup: Pour in the vegetable broth to fully submerge the vegetables. Season with fine salt, then cover the pot with a lid. Let the soup simmer over medium heat for approximately 25 minutes, or until the carrots and potatoes are very tender when pierced with a fork. Adjust heat as needed to maintain a gentle simmer without boiling too vigorously.