Optional toppings:
Fresh basil, chopped green onions
1. Build the flavor base
In a large pot or pan, sauté a portion of the chopped garlic over medium heat until fragrant. Add the chopped onion and cook until soft and slightly translucent.
2. Cook the carrots
Season the carrots with garlic, cayenne pepper, and sea salt.
Add them to a pan with sautéed garlic and cook for about 5 minutes, allowing them to slightly soften and soak up flavor.
3. Cook the potatoes
Season the potatoes with paprika, sea salt, black pepper, Italian seasoning, and basil.
In a separate pan (or same pot if timing allows), sauté garlic, then cook the potatoes for about 7 minutes.
4. Simmer everything together
Add both the carrots and potatoes into a pot with the vegetable broth.
Let everything simmer until the vegetables are tender and fully cooked through.
5. Blend to perfection
Once everything is soft, carefully blend the soup until smooth and creamy. (You can use an immersion blender or transfer to a blender.)
6. Final touch
Taste and adjust seasoning with basil, oregano, or salt as needed.
Top with fresh basil and green onions for a bright, fresh finish
If you want to elevate it even more: a drizzle of olive oil or a squeeze of lemon at the end adds a little sparkle to the whole bowl.
