Calories: 264 Proteins: 6 Carbs: 52 Fats: 4 Serves: 6
1 Tbsp BBF Naturally Refined Avocado Oil
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1 onion, chopped
1 Tbsp garlic, minced
2 large carrots
4 large white potatoes (2-3 lbs)
4 cups vegetable stock
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 cups Oatsome Oat Milk
sea salt & black pepper to taste
fresh rosemary for garnish
1. In a large pan, heat oil, onion and garlic over medium heat for 3 minutes. 2. Add carrots and sauté for 3 more minutes. 3. Add potatoes, vegetable stock, thyme and rosemary, and cook for 15-20 minutes or until potatoes are soft. 4. Puree in batches in a high speed blender. 5. Once pureed, add back to pan and heat for an additional 20 minutes. 6. Top with fresh rosemary.
