Easy Vegan Potato Soup

* 2 tbsp Olive Oil
* 4 red medium potatoes, cubed
* 2 carrots, chopped (about 1 cup)
* 2 cloves Garlic, minced
* 4 cups Vegetable Broth
* Salt and Pepper, to taste

Heat EVOO in soup pot over medium. Add vegetables and sautee for 2-3 minutes. Add stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are soft.

Using an immersion blender, blend soup until smooth (or process in batches in a blender or food processor). Serve hot.

This soup thickens when cooled, so if reheating you may want to thin out with stock or water.

Number of Servings: 4

Recipe submitted by SparkPeople user CHESSAKAT.