Roasted potatoes, carrot and onion make up this creamy and savory soup. Throw these roasted veggies in a high-power blender along with milk, chicken broth and spices and you’ve got a warming roasted potato and veggie soup!
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My favorite way to enjoy soup is when it’s super creamy and smooth. I like it so smooth to the point that it’s drinkable– so warming to sip on a chilly day! Potatoes make the best creamy soup. Their starch thickens up and you don’t need any heavy cream to get that silky texture. The orange hue in today’s recipe comes from carrots that I roasted alongside the potatoes and yellow onion for flavor.
I was SUPER excited when Vitamix asked me a couple months ago if I would like to review their newest line of blenders that were coming out the day after Christmas. I jumped at the chance– I needed and wanted a high-power blender more than anything (ok more than any kitchen appliance, haha). I had been using a lower quality blender for years and it never worked right. It would get stuck when the food was too thick and the motor would sound like it was burning out.
So this is my first high power, high performance blender and I absolutely love it! Vitamix kindly sent me the new A3300 model, which has touch screen buttons and a low-profile container. The design is very beautiful. It’s very easy to clean and wipe off any spills. The machine itself is quite large, but it isn’t much bigger (in my opinion) than other brands of high performance blenders. The low profile container definitely helps save space.
I keep mine out on the counter because I use it almost every day! Compared to other low quality blenders I have owned in the past, this product beats them all. I can make smooth, cool and icy smoothies with even texture in about 30 seconds. The blade does not clog up or stop when you don’t have enough liquid (as with my other blenders).
A high-quality, high-power blender is a kitchen appliance I would definitely recommend to anyone. It’s a fantastic investment. They’re definitely pricey, but these have a ten year warranty and are built to last. You can make smoothies, smoothie bowls, purees, and soups!
Do you have a high-power blender? What do you use yours for?
Try this simple blender soup for a delicious lunch or dinner. Here’s the recipe for Baked Potato Soup!
- 2 russet potatoes, sliced into chunks
- 1 large carrot, sliced into chunks
- ¼ yellow onion, sliced into chunks
- olive oil for drizzling, salt and pepper
- 3 cups chicken broth
- 2 cups milk
- ½ tsp garlic powder
- ½ black pepper
- ½ tsp salt + more to taste
- Red pepper flakes + parmesan for garnish
- Preheat your oven to 400 degrees F. Combine the potato, carrot, and yellow onion in a large bowl. Drizzle with olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 30 minutes, until the veggies are easily pierced with a fork. Remove from oven.
- Allow the veggies to cool for a few minutes. Add the chicken broth, milk, garlic powder, black pepper, and salt. Whirl on a low setting to combine. Add the roasted veggies slowly to the blender on a low setting. Place the lid on the blender and raise the speed up to medium high until creamy.
- Pour into four bowls and top with a sprinkle of red pepper flakes and parmesan.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!