Sauté one large, chopped onion in 2T olive oil and 2T butter until translucent.
Add 3 minced garlic cloves.
Pour 1 cup from a 32oz carton of Organic Vegetable Broth in with the onions and garlic. Let simmer.
Slice 4 small to medium carrots into disks and add to the pot.
Add 2-3 cups of frozen peas.
Pour in the rest of the vegetable broth and add 6-8 new potatoes chopped into small pieces (depending on their size—guesstimate the amount you think you need).
When the potatoes and carrots are tender-crisp, take a large ladle and put the “soup” into the blender (vita-mix or whatever you have) and blend.
Leaving it a bit chunky is our preference. Add more vegetable broth if you feel it is too thick and season with fresh ground pepper and sea salt.
We LOVE this yummy soup and is definitely comfort food on a cold fall day.
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