Carrot, Okra & Potato Soup

Spring is almost here but before those bulbs bloom try this soup recipe while there's still a chill in the air! This is another cheap and easy recipe that is perfect for college kids. In the fall I love making butternut squash soup and I guess I was in the mood for something orange. So after I bought a 5 LB bag of carrots from Wegmans, I have plenty of this soup on hand for the rest of the week!

Ingredients:

Carrots (chopped)--- 1 LB
Potato (diced)--- 1/2 CUP
Onion (chopped)--- 1/4 CUP
Okra (sliced)--- 1/2 CUP
Stock--- 32 OZ
Olive Oil--- 2 TBSP
Salt--- 2 TSP
Ground Pepper--- 1 TBSP

STEP BY STEP:

• 1. Heat Large pot to Medium, once hot add oil. Add onions and saute until translucent

• 2. Add carrots and potato to pot. Then add stock and increase the heat to Medium-High.

• 3. Bring to a boil then reduce to a simmer for about 20 minutes. Keep pot covered.

• 4. Once carrots and potato are fork tender use a hand blender to puree the veggies. Should be a smooth and thick consistency. 

• 5. Add okra, pepper and salt. Stir and let simmer for another 5 minutes. 

Let cool for 5 minutes before serving. And that's it! It's that easy- hope you enjoy and  be patient, spring is right around the corner!