Ingredients
- 4 large carrots, thinly sliced
- 2 large potatoes, thinly sliced
- 1 large onion, thinly sliced
- 1/4 medium head green cabbage, thinly sliced
- 2 cloves garlic, smashed
- 6 cups chicken stock
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon salt
- Ground black pepper to taste
Directions
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.
