Carrot and Potato Soup

Wash carrot, potato and celery. Peel and cut carrot and potatoes into even-sized pieces. Cut celery into similar-sized pieces as well.

In a pot over medium heat, add butter. Once hot, add bay leaf, garlic cloves, oregano and cumin powder and let it sputter a bit. Then add all of the chopped vegetables. Sauté for few minutes until they are nicely softened. Add stock to the pot along with salt.

Bring it to a rolling boil. Then reduce the heat and let it simmer until all the vegetables are tender, another few minutes. Remove pot from heat. Get rid of the bay leaf. Allow soup to cool just a bit.

After 5 minutes, transfer it to a food processor or use a hand/immersion blender. Churn the soup into a creamy mixture. Transfer to a serving bowl and serve.

Note: Parents can add more spices as well as seasoning, and adjust this soup according to their taste.