Ingredients
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1 large carrot, diced
1 celery stalk, diced
1 lb potatoes, approximately 3-4 medium potatoes
3 cups vegetable stock
1 bay leaf
1 cup heavy cream
2 tbsp butter
Zest of 1 lemon
¼ cup green onions, sliced
Salt and pepper to taste
½ teaspoon cumin
¼ nutmeg (optional)
Additional green onion for garnish
Instructions:
Heat olive oil in a large pot over medium heat.
Add diced onions and minced garlic, season with salt and pepper, and cook until they are soft and fragrant.
Add diced carrot and celery, stir, and cook for 3-4 minutes.
Add diced potatoes, vegetable stock, and bay leaf to the pot. Cover and bring to a boil.
Let the soup simmer until the vegetables have softened.
Pour in heavy cream and butter, stir until fully combined.
Using an immersion blender, puree the soup to your desired consistency.
Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.
Stir in green onions and cook for an additional 3-4 minutes.
Serve the soup warm and garnish with additional green onions if desired.
