Potato and Carrot Soup Name: Bruce Jensky Base: Langley Air Force Base, Hampton, VA Recipe: This Potato and Carrot Soup makes a delicious vegetable-based recipe and make a hearty and dairy-free soup that is perfect on these cold winter days and hits the spot... Prep Time is 10 minutes, Cook Time is 1 hour and 15 minutes, and this recipe makes 10 cups. INGREDIENTS: 2 tablespoons extra-virgin olive oil; 2 medium onions chopped); 5 garlic cloves (minced); 4 medium carrots (cut into chunks); 8 cups vegetable stock; 3 pounds baking potatoes; Kosher salt and fresh ground pepper (to taste); and a couple of sprigs of fresh thyme... DIRECTIONS: Step 1: In a large heavy pot, heat the oil over medium-high heat until hot. Stir in the onions, garlic, 3/4 teaspoons salt, and 1/2 teaspoon pepper into the pot and cook, stirring occasionally, until golden (about 6 to 8 minutes). Step 2: Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, and then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart (about 45 minutes to 1 hour). Step 3: Season the soup with salt and pepper to taste; Serve and Enjoy!