Carrot potato soup is a warm, inviting dish that is perfect for cozy nights. Full of vibrant flavors and creamy texture, it’s both comforting and nutritious. Whether you’re looking for a quick meal or something to impress guests, this soup fits the bill perfectly.
Why make this recipe
Making carrot potato soup is a great idea for many reasons. Firstly, it’s easy to prepare with just a few simple ingredients. Plus, it’s packed with vitamins from carrots and potatoes, making it a healthy choice. The delightful combination of flavors and the satisfaction of dipping a piece of crusty bread into a warm bowl of soup make it a truly comforting dish.
How to prepare Carrot Potato Soup
Preparing carrot potato soup is straightforward. You’ll start by sautéing onions and garlic to release their wonderful aroma. Then, you’ll add the vegetables and seasonings, letting them simmer in vegetable broth until tender. Finally, you can blend it for a creamier texture if you wish!
Ingredients:
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced (any colour is fine)
- 1 garlic clove, minced or grated
- 1 celery stick, chopped
- 1 lb (450 grams) carrots, peeled and diced
- 1 lb (450 grams) potatoes, peeled and diced
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2-3 Tbsp fresh parsley, chopped
Steps:
- Melt the butter in a large pot over medium heat. Add the onion, a pinch of salt, and pepper. Sauté for 5 minutes until the onion is soft and translucent.
- Add the garlic and cook for an extra minute until fragrant.
- Add the carrots, potatoes, celery, herbs, salt, and pepper to the pot. Stir well and cook for about 2-3 minutes to enhance their flavors.
- Pour in the broth, bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes, stirring occasionally.
- Turn off the heat and let it cool slightly.
- Transfer approximately 1 cup of the soup to a stand blender and blend until smooth. Be careful as it’s still hot! You can also use a hand blender or skip this step if you prefer a chunkier soup.
- Return the blended soup to the pot, mix well, and adjust seasoning to your taste. Stir in the parsley.
- Serve with freshly ground black pepper, extra parsley, and crusty bread.
How to serve Carrot Potato Soup
Carrot potato soup is best served hot. Ladle it into bowls and offer freshly ground black pepper and chopped parsley on the side for extra flavor. Pair it with slices of crusty bread or a light salad for a complete meal.
How to store Carrot Potato Soup
To store leftover soup, let it cool completely before transferring it to airtight containers. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, warm it gently on the stovetop or in the microwave until heated through.
Tips to make Carrot Potato Soup perfectly
- Use fresh vegetables for the best flavor.
- Taste as you go! Everyone’s preference for salt and seasoning may vary.
- For a richer flavor, try using homemade vegetable broth.
- Blend to your desired consistency – smooth or chunky, it’s up to you!
Variations
- Add other vegetables like parsnips, sweet potatoes, or greens to increase the nutrition and flavor.
- For a spicy kick, include some red pepper flakes or a dash of hot sauce.
- Swap out herbs for your favorites; fresh dill or cilantro can be great substitutes.
FAQ
Q: Can I make this soup vegan?
A: Yes, you can use olive oil instead of butter, and make sure the vegetable broth is vegan.
Q: Is this soup gluten-free?
A: Yes, all the ingredients listed are gluten-free, making it safe for those with gluten intolerance.
Q: Can I use frozen vegetables?
A: Absolutely! You can use frozen carrots and potatoes; just remember to adjust the cooking time slightly, as they may cook faster than fresh ones.
Enjoy making and savoring your carrot potato soup!
PrintCarrot Potato Soup
A warm, inviting soup filled with vibrant flavors and creamy textures, perfect for cozy nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced
- 1 garlic clove, minced or grated
- 1 celery stick, chopped
- 1 lb (450 grams) carrots, peeled and diced
- 1 lb (450 grams) potatoes, peeled and diced
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2–3 Tbsp fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, a pinch of salt, and pepper. Sauté for 5 minutes until the onion is soft and translucent.
- Add the garlic and cook for an extra minute until fragrant.
- Add the carrots, potatoes, celery, herbs, salt, and pepper to the pot. Stir well and cook for about 2-3 minutes to enhance their flavors.
- Pour in the broth, bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 20 minutes, stirring occasionally.
- Turn off the heat and let it cool slightly.
- Transfer approximately 1 cup of the soup to a stand blender and blend until smooth. Return the blended soup to the pot, mix well, and adjust seasoning to your taste. Stir in the parsley.
- Serve with freshly ground black pepper, extra parsley, and crusty bread.
Notes
Use fresh vegetables for the best flavor. For a richer taste, try using homemade vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: soup, carrot, potato, vegan, healthy, comfort food