A hearty vegan recipe, carrot and potato soup is perfect to warm you on cold winter days. Made with potatoes, carrots, onions, fresh thyme, and rosemary, this soup is aromatic and comforting.
In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the onions and celery and cook until golden, stirring occasionally, takes about 6 to 8 minutes.
Stir in the garlic, thyme, and rosemary and cook until fragrant, about 2 minutes. Season to taste with salt and pepper.
Add the carrots, potatoes, and stock to the Dutch oven. Bring to a boil then reduce to a simmer. Cook, stirring occasionally until the potatoes are very soft and start falling apart, 45 minutes to 1 hour.
Remove the thyme and rosemary sprigs. Taste and season with additional salt and pepper, if needed. Serve hot.