Ingredients:

  • 1 tbsp olive oil
  • 1 medium (110g) yellow onion, diced
  • 2 stalks (60g) celery, chopped
  • 3 cloves (9g) garlic, minced
  • 3 medium (300g) carrots, sliced
  • 2 medium (200g) potatoes, peeled and cubed
  • 1 cup (100g) frozen peas
  • 1 tsp dried thyme
  • 1 bay leaf
  • 6 cups low-sodium vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and celery, cooking until the onions become translucent and fragrant, about 4–5 minutes.
  2. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  3. Add the sliced carrots, cubed potatoes, and frozen peas. Stir in the dried thyme and add the bay leaf.
  4. Pour in the low-sodium vegetable broth and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer until the potatoes are fork-tender and the carrots have softened completely.
  6. Remove the bay leaf. Using an immersion blender, process the soup directly in the pot until the texture is completely smooth and velvety.
  7. Stir in the lemon juice and season with sea salt and black pepper.