1 Tbsp BBF Naturally Refined Avocado Oil
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.