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  • 5 medium carrots, cut into 1-cm coins
  • 3 sweet potatoes, cut into pieces
  • 1 onion, coarsely chopped
  • 2 tbsp FCP olive oil
  • 1 bay leaf
  • 2 garlic cloves, crushed and finely chopped
  • 1 tsp herbes de Provence
  • 6 cups vegetable broth
  • Herbamare® Original and pepper to taste


Brown the onions and garlic. Incorporate the other ingredients, cover and cook over low heat for about 30 minutes. Purée the soup in the food processor until it reaches a creamy consistency.



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