olive oil, as needed
4 small-medium yellow potatoes, peeled and chopped
5 carrots, peeled and chopped
5 garlic cloves, chopped
4 cups boiling water
2 vegetarian bouillon cubes
2 tablespoons dried basil
2 tablespoons dried oregano
2 teaspoons garlic powder
1 teaspoon pepper and salt
1. Heat oil in large stock pot. Add potatoes, carrots and garlic, and saute for a few minutes. Dissolve bouillon in the boiling water, and add to pot. Add basil, oregano, garlic powder, pepper and salt. Stir and cover.
2. Let everything simmer for approximately 20 minutes, or until the carrots and potatoes are soft. Remove from heat and stir. Pour 3/4 of the mixture (including all liquid) in a blender and puree until all is blended.
3. You should have a couple handfuls of the vegetables and seasonings still in the pot. The blended amount should make approximately 2 bowls. Pour the soup into bowls and top with the vegetable bits that are still left in the stock pot.
Bon Appetit!