Potato Carrot Soup

Preparation

First, start by preparing your vegetables. Wash, peel, and dice your potatoes and carrots into medium chunks and set aside.

Prepare one cup of frozen green peas and finely chop the yellow onion and tomatoes and set aside.
Mince the garlic cloves, and prepare one tablespoon of fresh lemon juice.

Combine all the spices and herbs together in a miniature bowl. You'll need some unbleached flour to use as a thickener, but this is optional... it's just as good without.

Cooking

In a large pot, heat one tablespoon of olive oil. Add your finely chopped onions and minced garlic. Cook on medium heat for roughly 3 minutes until fragrant and onions are translucent. Now, if using add the unbleached flour (this will thicken the sauce) and stir to combine well.

Now, add the potatoes and carrots, stir and cook for a further 2 minutes. Throw in the spice mix, chopped tomatoes and lemon juice. Cook for a further 5 minutes.

Finally, pour in the vegetable broth and stir well to combine. Once it comes to a boil, lower the heat and allow to simmer for 15 more minutes before removing form the heat, or until potatoes are soft.

Serve immediately.

Can be refrigerated in a sealed container for up to three days. Or stored in the freezer for 3 months.