In a large pot, melt two tablespoons of butter or olive oil over medium heat. Once the fat is shimmering, add one medium diced onion along with a pinch of salt and pepper. Sauté for about 5 minutes until the onion is translucent and soft, then stir in one minced garlic clove, cooking for an additional minute until fragrant.

Next, stir in the diced carrots and potatoes, along with a chopped celery stick, one teaspoon of Italian herbs, and an additional sprinkle of salt and pepper. Cook this mixture for 2-3 minutes, allowing the vegetables to begin softening.

Pour in 2 ½ cups of low-sodium vegetable broth, stirring gently to combine. Increase the heat to bring the mixture to a boil, then reduce the heat to low to let it simmer. Cover the pot and cook for about 20 minutes.

Allow the soup to cool slightly before ladling about one cup into a blender. Blend until smooth and creamy, creating a velvety texture. Return the blended soup to the pot and taste to adjust seasoning if necessary.

Ladle the warm Creamy Carrot Potato Soup into bowls and garnish with freshly chopped parsley and a sprinkle of black pepper. Enjoy with a slice of crusty bread.