Creamy Nutritional Yeast Carrot Potato Soup for Cozy Nights
A comforting Nutritional Yeast Carrot Potato Soup that's creamy, healthy, and perfect for chilly nights.
Equipment
- - Large pot
- immersion blender
Ingredients
For the Soup
- 4 cups cubed Potatoes (Russet or Yukon Gold) peeled and chopped into 1-inch chunks
- 2 cups sliced Carrots sliced into 1/2-inch rounds
- 1 medium Onion finely diced
- 4 cups Vegetable Broth Better Than Bouillon recommended
- 2 tablespoons Dijon Mustard Grey Poupon recommended
- 1/2 cup Nutritional Yeast
- 1 teaspoon Pepper freshly ground
- 1 teaspoon Salt to taste
Instructions
How to Make Nutritional Yeast Carrot Potato Soup
- Prepare Vegetables: Start by peeling the potatoes and chopping them into 1-inch chunks. Slice the carrots into 1/2-inch rounds and finely dice the onion to help it cook quickly and evenly.
- Cook Onions: In a large pot, heat 2 tablespoons of vegetable broth over medium heat. Add the diced onions and cook until they become translucent, about 4-5 minutes.
- Add Carrots: Stir in the sliced carrots and continue to cook for an additional 3-4 minutes.
- Simmer: Toss in the potato chunks along with the remaining vegetable broth. Bring to a boil, then reduce heat and let simmer for 13-17 minutes.
- Season: Once the potatoes are cooked, stir in Dijon mustard, pepper, and salt. Let simmer for a few more minutes.
- Blend Soup: Remove the pot from heat, cool for 2-3 minutes, then blend until smooth using an immersion blender.
- Serve: Ladle the creamy soup into bowls and garnish as desired.
Notes
Store leftover soup in an airtight container for up to 5 days. It can also be frozen for up to 3 months.