This carrot potato soup is warm, creamy, and oh-so-comforting! Packed with sweet carrots and fluffy potatoes, it’s a bowl of cozy goodness that’s quick to whip up.
Honestly, it tastes like a hug in a bowl! I love adding a sprinkle of herbs on top for a little extra flavor. Perfect for chilly days or whenever you need some comfort food! 😊
Key Ingredients & Substitutions
Carrots: Fresh carrots are key for sweetness. If you’re out, you can use baby carrots or even sweet potatoes for a twist!
Potatoes: I recommend russets or Yukon Golds for a creamy texture. If you’re looking for lower carbs, consider cauliflower instead.
Onion: A yellow onion works best for sweetness. If you can’t have onions, try leeks or shallots.
Broth: Vegetable broth gives a great flavor, but chicken broth works too! For a lighter version, you can use water with a dash of seasoning.
Cream or Coconut Milk: This ingredient adds creaminess. If you’re dairy-free, coconut milk is perfect! For a lighter option, just skip it.
How Do I Get the Most Flavor from the Onions and Garlic?
Cooking your onions and garlic properly is crucial. Cooking them until they’re translucent allows their sweet and aromatic flavors to develop.
- Start with medium heat. Too high will burn them.
- Once the onions are translucent (about 3-4 mins), add garlic and cook for just 1 more minute.
- Stir frequently to prevent burning and to keep things evenly cooked.
This step is essential for building the rich base of flavor you’ll want in your soup.
What’s the Best Way to Blend the Soup Smoothly?
Blending the soup is what gives it that creamy texture. Here are some tips:
- An immersion blender is super convenient as you can blend directly in the pot.
- If using a traditional blender, allow the soup to cool slightly before blending. Blend in batches, filling the blender halfway to avoid spills.
- Blend until you reach your desired smoothness—leave some chunks if you like more texture.
This is how you get a velvety soup that’s still hearty!
How to Make Carrot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil or butter
- 1 teaspoon dried thyme or mixed herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup cream or coconut milk for extra creaminess
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll be looking at about 40 minutes from start to finish. It’s a quick dinner option ideal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes, until the onion is translucent and soft. Then, add minced garlic and stir for another minute, being careful not to let it burn.
2. Add the Vegetables:
Now, add the diced carrots and potatoes to the pot. Stir everything together and cook for about 5 minutes. This will help build a flavor base for your soup.
3. Pour in the Broth:
Next, pour in the vegetable broth. Sprinkle in the dried thyme (or your choice of herbs), and bring the mixture to a boil. It’s the perfect time for your kitchen to start smelling wonderful!
4. Simmer the Soup:
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes, or until the carrots and potatoes are tender. You can check by poking them with a fork!
5. Blend the Soup:
Using an immersion blender, blend most of the soup until creamy but still slightly chunky. If you don’t have an immersion blender, you can carefully transfer part of the soup to a regular blender, blend until smooth, and then return it to the pot.
6. Final Touches:
If you’d like, stir in cream or coconut milk for that extra creaminess. Season with salt and freshly ground black pepper to taste. Give it a quick taste test and adjust as needed!
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or your favorite side. Enjoy your wonderful, homemade carrot potato soup!
This soup is not just about flavor—it’s also comforting and lightly seasoned, letting the natural sweetness of the carrots and potatoes shine wonderfully. Enjoy every warm spoonful!
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely! Sweet potatoes will add a lovely sweetness and a different flavor profile to the soup. Just note that they may cook a bit faster than regular potatoes, so keep an eye on them!
Can I Make This Soup Vegan?
Yes, this soup is easily made vegan by sticking with vegetable broth and omitting the cream. You can replace the cream with coconut milk for added creaminess and a nice flavor!
How Long Does Leftover Soup Last in the Fridge?
Leftover carrot potato soup can be stored in an airtight container in the fridge for up to 3-4 days. Just reheating on the stove or in the microwave will do the trick. If it thickens a bit, you can add a splash of broth or water when reheating.
Can I Freeze Carrot Potato Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
