Potato, Carrot & Garlic Soup

Velvety smooth with a touch of baby carrot sweetness, this simple soup is homely and delicious. Perfect comfort food perfect for cold rainy days...


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed 
  • 2 large potatoes, diced
  • 1 cup of sliced York Town Organics baby carrots
  • 800mL chicken (or vegetable) stock
  • 300mL milk
  • salt & ground black pepper, to taste
  • 4 tbsp of thickened cream
  • 4 sprigs of thyme to garnish

Cooking instructions

Heat the oil in a large pot. Add the onion and garlic, and cook for about 5 minutes. Stir in the potatoes, carrots and stock, and bring to the boil. Reduce the heat and simmer until potatoes are tender. 

Using a hand held blender, process the soup until completely smooth. Add the milk and stir through without boiling. Add salt and pepper, and/or other spices, to your liking.

Ladle soup into large bowls, drizzle a tbsp of cream into each bowl, add a touch a ground pepper and add a sprig of thyme to garnish. Serve with lightly toasted sourdough bread. Yum!