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Instructions |
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1. Heat the oil in a large soup pot, then add the onion and herbs de provence. Saute for about 30 seconds until fragrant, then add the carrots and sweet potatoes. Cook over medium heat for about 5 minutes, until the carrots and sweet potatoes have softened.
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2. In a large bowl, combine the mashed potatoes and milk and stir until creamy & smooth (this will make it easier to mix in with the rest of the soup). Add the turkey broth to the pot full of veggies, then slowly mix in the mashed potato & milk mixture.
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3. Gently stir the soup until everything is combined and bring to a simmer. Reduce heat and cook for another 5 minutes. Lastly, add the peas and simmer for another minute or so, until everything is heated through. Check for flavors & adjust according to taste with salt and pepper.
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4. Serve generous amounts of soup in bowls or mugs and garnish with plenty of freshly ground pepper.
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Originally Submitted
9/17/2015
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