Description
Carrot Potato Soup is a creamy, hearty, and nourishing soup that combines tender carrots, potatoes, and aromatic herbs. The sweetness of the carrots pairs beautifully with the creamy potatoes, creating a smooth and satisfying dish that’s perfect for chilly days.
Ingredients
1 tablespoon olive oil (or butter for extra richness)
1 medium onion, chopped
2 cloves garlic, minced
4 medium carrots, peeled and chopped
3 medium potatoes, peeled and chopped
4 cups vegetable broth (or chicken broth for added flavor)
1 teaspoon dried thyme (or fresh thyme if available)
1/2 teaspoon ground turmeric (optional, for color and depth)
Salt and pepper to taste
1 cup coconut milk (or heavy cream for a richer soup)
Fresh parsley or chives, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat olive oil (or butter) in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Vegetables: Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic. Cook for 3-4 minutes, allowing the vegetables to start softening.
- Add Broth and Spices: Pour in the vegetable broth and stir in the dried thyme, turmeric (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, or until the vegetables are very tender and easily pierced with a fork.
- Blend the Soup: Once the vegetables are cooked through, use an immersion blender to purée the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender. Be sure to let the soup cool slightly before blending to avoid splattering.
- Finish the Soup: Return the soup to the pot (if you used a blender) and stir in the coconut milk (or heavy cream). Simmer for an additional 5 minutes to heat through. Taste and adjust the seasoning with more salt and pepper, if needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or chives. Serve with crusty bread or a light salad for a complete meal.
Notes
Spicy Carrot Potato Soup: Add a pinch of red pepper flakes, a diced jalapeño, or a dash of cayenne pepper to the soup for a spicy kick.
Creamy Carrot Potato Soup with Cheese: Stir in some grated cheddar cheese or Parmesan for extra creaminess and flavor.
Add Greens: Add spinach, kale, or Swiss chard to the soup during the last 5 minutes of cooking for added nutrients and color.
Roasted Carrot and Potato Soup: Roast the carrots and potatoes in the oven with olive oil and seasonings before adding them to the soup for a sweet, caramelized flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 250 calories per serving
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
