4 large carrots, thinly sliced2 large potatoes, thinly sliced1 large onion, thinly sliced1/4 medium head green cabbage, thinly sliced2 cloves garlic, smashed6 cups chicken stock1 tablespoon olive oil1/4 teaspoon dried thyme1/4 teaspoon dried basil1 teaspoon dried parsley1 teaspoon salt
ground black pepper to taste
Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
From Dan, AllRecipes
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This recipe was most recently featured in
Boston Organics Newsletter No. 40 of 2013.