Name: Carrot Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 carrots, peeled and diced; 3 potatoes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable or chicken broth; 2 tablespoons olive oil or butter; Salt and pepper to taste; 1 teaspoon fresh thyme or parsley (optional); 1/2 cup cream or milk (optional for extra creaminess)

This carrot potato soup is a warm, creamy, and comforting bowl that brings together the natural sweetness of carrots with the earthy heartiness of potatoes. It’s simple, filling, and perfect for a cozy meal during chilly days.

Why You’ll Love This Recipe

I love how this soup balances both flavor and texture—it’s smooth, rich, and naturally sweet without being overpowering. I also like that it uses basic, affordable ingredients that I almost always have in my kitchen. It’s a versatile recipe, so I can make it as a light starter or pair it with crusty bread for a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil or butter
1 medium onion, chopped
2 garlic cloves, minced
4 medium carrots (about 2 cups), peeled and chopped
2 medium potatoes (about 2 cups), peeled and diced
4 cups vegetable broth (or chicken broth)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
¼ cup heavy cream or milk (optional, for added creaminess)
Fresh parsley for garnish (optional)

Directions

I heat 1 tablespoon of olive oil or butter in a large pot over medium heat.
I sauté 1 chopped onion and 2 minced garlic cloves for about 3–4 minutes, until soft and fragrant.
Then I add 4 chopped carrots and 2 diced potatoes. I stir and cook for another 5 minutes.
I pour in 4 cups of vegetable broth, add ½ teaspoon of salt, ¼ teaspoon of black pepper, and thyme if using.
I bring it to a boil, then reduce the heat, cover, and let it simmer for 20–25 minutes until the vegetables are fork-tender.
I use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, I let it cool slightly and blend it in batches in a countertop blender.
If I want a creamier texture, I stir in ¼ cup of heavy cream or milk at this point and gently reheat the soup.
I taste and adjust the seasoning, then serve hot with a sprinkle of fresh parsley.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes of preparation time and 30 minutes of cooking time, so I usually have it ready in about 40 minutes.

Variations

I sometimes add 1 teaspoon of grated fresh ginger for a warm, spicy note or 1 teaspoon of curry powder for a more robust flavor. If I want extra richness, I stir in ½ cup of coconut milk instead of cream. For a lighter version, I skip the dairy altogether and keep it purely vegetable-based. I also like topping the soup with homemade croutons, sunflower seeds, or a drizzle of olive oil for extra texture.

storage/reheating

I keep leftover carrot potato soup in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove over medium heat, adding a splash of broth or water if it’s too thick. It also freezes well—I portion it into freezer-safe containers and store it for up to 3 months, thawing it overnight in the fridge before reheating.

FAQs

Can I make this soup vegan?

Yes, I simply use vegetable broth and skip the dairy or replace it with coconut milk for a creamy vegan version.

Do I need to peel the carrots and potatoes?

I like to peel them for a smoother texture, but I sometimes leave the skins on if they’re thin and fresh—it adds more fiber and nutrients.

Can I make this soup ahead of time?

Yes, I often make it a day in advance and store it in the fridge. The flavors actually deepen and taste even better the next day.

How can I make the soup thicker?

I let it simmer a little longer uncovered so the liquid reduces, or I add an extra potato before blending.

What can I serve with carrot potato soup?

I usually pair it with a slice of crusty bread, a simple green salad, or even a grilled cheese sandwich for a heartier meal.

Conclusion

This carrot potato soup is one of my favorite go-to recipes whenever I need something nourishing, simple, and satisfying. I love how customizable it is, and it always brings warmth to the table. Whether I keep it classic or add a flavorful twist, it never disappoints.