Classic French Carrot and Potato Velouté

A smooth and creamy French-style velouté soup combining the sweetness of carrots and the earthiness of potatoes, enhanced with fragrant herbs and a touch of cream.

Steps

1. In a small pot, melt the butter over medium heat. 2. Add the chopped onion and sauté until translucent, about 3 minutes. 3. Add the chopped carrot and diced potato; cook for 5 minutes, stirring occasionally. 4. Pour in the broth and add thyme, salt, and pepper. 5. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender. 6. Use an immersion blender or transfer the soup to a blender and puree until smooth. 7. Stir in the heavy cream and adjust seasoning if necessary. 8. Serve hot, garnished with fresh parsley.

1 medium carrot, peeled and chopped 1 small potato, peeled and diced 1/2 small onion, chopped 1 cup vegetable or chicken broth 1 tablespoon butter 2 tablespoons heavy cream 1/4 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish