Categories: soup

Ingredients

• 2 carrots, medium
• 1 handful dill, fresh
• 3 cloves garlic
• 3 green onions, medium
• 2 red onions, medium
• 1 tsp oregano
• 6 large russet potatoes
• stock, veggie

Directions

1. Cube the carrots and potatoes. Mince the garlic and dill. Chop the onions any which way.

2. Heat a couple tablespoons of olive oil in a large pot over medium heat. Saute garlic for 30 sec, add onions then half the dill. When onions are becoming translucent, dump in the potatoes then carrots and green onions. Stir a lot for a few minutes, until the potatoes and carrots soften up. Then add the oregano, the rest of the dill, and enough veggie stock to cover the potatoes.

3. Reduce heat to low and simmer for 30-45 minutes, until potatoes get mushy/flaky. Turn off heat and blend about half the soup in batches, depending on how chunky you want it. Watch your hands, I got boiling soup on mine.

4. Transfer back to the pot and simmer a little, and add salt + pepper to taste.

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