This thick and hearty carrot potato soup is easy to make in one pot on the stovetop. It’s a vegan soup packed with nutritious ingredients including potatoes, carrots, celery, and kale. Top the soup with parsley gremolata for a fresh and zesty flavor.
In a stockpot, cook carrots, onions, and celery in olive oil seasoned with salt and pepper.
Add the diced potatoes, smoked paprika, and red pepper flakes, stirring it all together.
Pour a quart of veggie broth into the pot + bundle of fresh thyme sprigs. Bring to a boil, reduce to a simmer, and cover to cook.
Cook until the potatoes are soft and fork tender. Remove the bundle of thyme.
Transfer 4-5 cups of soup to a blender and blend until smooth. Pour it back into the pot and mix it up.
Stir kale into the soup and cook for about 5 minutes until it is wilted.
Mix together finely chopped parsley, grated garlic, lemon zest, and salt.
Portion soup into bowls and top with a spoonful of gremolata to serve.