Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 large (200g) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 stalk celery, thinly sliced
  • 1 lb (450g) carrots, peeled and sliced
  • 1 lb (450g) Russet potatoes, peeled and cubed
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 4 cups (960ml) low-sodium vegetable broth
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 tsp lemon juice

Instructions:

  1. Melt butter in a large Dutch oven over medium heat. Sauté onion, celery, and a pinch of salt for 5–7 minutes until translucent. Add garlic and cook for 60 seconds until fragrant.
  2. Add carrots and potatoes to the pot, stirring to coat. Pour in the broth and add thyme and the bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 20–25 minutes until vegetables are fork-tender.
  3. Remove the bay leaf and thyme sprigs. Use an immersion blender to puree the soup until completely smooth. Stir in the lemon juice and adjust salt and pepper to taste before serving.