You will need:
- 2 small heads of garlic
- 2 yellow onions, chopped
- 1 1/2 to 2 cups of chopped carrots
- 4 medium potatoes, cut into 1 inch cubes
- 7 to 8 cups of vegetable stock or water
- salt/pepper to taste
Preheat oven to 375 degrees Fahrenheit. Place unpeeled garlic heads in a small roasting pan and bake for 30 minutes or until soft in the center.
Heat some olive oil in a medium pan. Saute the onions and carrots until they are cooked but still firm.
Boil the potatoes for about 10 to 15 minutes (they will still be slightly undercooked. Drain.
In a large pot, simmer the stock/water for 5 minutes. Add the potatoes, onions and carrots.
Peel the garlic and mash the now soft garlic cloves before stirring into the soup.
Bring to a boil and simmer for another 15 minutes or until vegetables are fully cooked.
*If you like spicy food as I do, you can add some chili paste/sauce or cayenne pepper to the onions/carrots when sauteing them.