Why make this recipe
Carrot Potato Soup is a comforting and nutritious dish that warms you up on a chilly day. It’s easy to make, packed with flavor, and fills your kitchen with a wonderful aroma. This soup is not only delicious but also a great way to enjoy simple vegetables. It’s perfect for lunch, dinner, or even a light snack.
How to make Carrot Potato Soup
Ingredients
- 4 large carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream (optional)
- Salt and pepper to taste
- Olive oil for sautéing
Directions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add chopped carrots and potatoes, stirring for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20-25 minutes, or until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- If desired, stir in milk or cream for added creaminess.
- Season with salt and pepper to taste, and serve warm.
How to serve Carrot Potato Soup
Serve the soup warm in bowls. You can garnish it with fresh herbs like parsley or a drizzle of olive oil for an extra touch. Pair it with crusty bread or a side salad for a complete meal.
How to store Carrot Potato Soup
Allow the soup to cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it in portions for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to make Carrot Potato Soup
- For a spicier kick, add a pinch of cayenne pepper while cooking.
- Experiment with different herbs like thyme or rosemary for added flavor.
- If you don’t have an immersion blender, you can blend it in batches in a regular blender; just be careful with hot liquids.
Variation
You can add cooked lentils or beans for extra protein. For a lighter version, skip the cream or milk and blend in some cooked cauliflower for creaminess without the dairy.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer. It will add a different flavor to the soup.
Is this soup vegan?
Yes, the recipe is vegan if you omit the milk or cream.
How can I thicken the soup?
If you want a thicker soup, you can add more potatoes or use less broth. Blending the soup well will also help create a thicker texture.
Carrot Potato Soup
Ingredients
Vegetable Base
- 4 large carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth and Cream
- 4 cups vegetable broth
- 1 cup milk or cream (optional) For added creaminess
Seasoning
- to taste Salt
- to taste Pepper
- as needed Olive oil for sautéing
Instructions
Preparation
- Heat olive oil over medium heat in a large pot.
- Add onions and garlic and sauté until translucent.
Cooking
- Add the chopped carrots and diced potatoes, stirring for a few minutes.
- Pour in the vegetable broth and bring it to a boil.
- Reduce heat and simmer for about 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- If desired, stir in milk or cream for added creaminess.
- Season with salt and pepper to taste, and serve warm.