1-Getting Started with Prep Work: Preparation begins with mise en place: wash, peel, and chop the carrots and potatoes into uniform pieces, about 1/2 3/4 inch, to ensure even cooking. Finely chop the onion and measure out the vegetable stock, including the two tablespoons needed for sweating. To save time, prep vegetables ahead by chopping and storing potatoes submerged in water in the fridge, keeping them separate from other ingredients this helps for busy schedules like those of students or working professionals.

2-Sautéing Aromatics: Next, sweat the onions in two tablespoons of vegetable stock over high heat until they turn translucent, building a flavorful base. Add the chopped carrots and cook until they soften, then incorporate the potatoes and the remaining stock. Bring the mixture to a boil, reduce the heat to medium-low, and simmer for 15 minutes until the vegetables are very soft stir in optional ingredients like black pepper and Dijon mustard before simmering for extra depth.

3-Blending and Finishing Touches: After cooking, stir in nutritional yeast if you’re using it for a cheesy flavor, then puree the soup with an immersion blender until it’s smooth and creamy. For a chunky version, chop vegetables uniformly and skip blending; if using a regular blender, cool the soup first for safety. Serving suggestions include topping with fresh parsley and pairing with baked or steamed vegetables, a simple side salad, or crusty bread, which ties into similar hearty side dishes on this blog.

4-Adjust seasoning as needed, then serve hot. This method, with a total time of 35 minutes, makes the soup ideal for first-time cooks or travelers looking for quick, wholesome meals.