Ingredients
  • FOR SOUP:
  • 2 large onions, sliced
  • 3 tablespoonsolive oil
  • 2.5 lbs carrots peeled and sliced into coins
  • 1 large yukon gold potato peeled and cut into ½ inch pieces
  • ½ cup celery sliced
  • 16 oz carton vegetable stock- homemade or low sodium variety
  • salt and pepper to taste
  • OPTIONAL GARNISHES:
  • Parsley leaves, loosely packed
  • Lemon thyme, leaves removed from stem
  • Olive oil
  • Sea salt
  • Piment d'espelette
Steps

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