Carrot soup
INGREDIENTS
- 5 lbs of carrots, sliced in to 1/2″ rounds
- 3 large potatoes, peeled and diced
- 6 cloves of garlic, minced
- 2 large yellow or white onion, diced
- 2 Tbsp Herbes de Provence
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 Tbsp butter
- S&P
- 32 oz chicken broth
DIRECTIONS
Set Crock-Pot on high with olive oil. Add all ingredients, mix well then cover. Mix gently every 30-40 mins for about 4-5 hours. You will know when it’s done once the veggies start falling apart.
Let cool then purée the soup in a NutriBullet. An emersion blender doesn’t break down the fibers enough. The NutriBullet brings out BIG flavors, don’t skip this step.
