1 1/2 lb. carrots, sliced
1 small potato, peeled and sliced
1 vegetable bouillon cube
1 tbsp. vegetable oil
1 medium onion, diced
2 cloves garlic, diced
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.

Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.

Sauté the onion and garlic in a large pot until the onions are translucent.

Once the onions have sautéed, transfer them to the blender and liquefy.

Season with salt and pepper to taste. Serve hot garnished with parsley.

Submitted by: CoseppiKitchen