Description
A warm, creamy, and comforting carrot potato soup that blends the natural sweetness of carrots with the earthy heartiness of potatoes. Perfect for chilly days, it’s simple, affordable, and easily customizable.
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)
Instructions
- Heat olive oil or butter in a pot over medium heat. Add chopped onion and garlic, sauté until fragrant.
- Add diced carrots and potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in the broth, season with salt, pepper, and herbs if using. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until vegetables are tender.
- Use an immersion blender or transfer to a blender to blend until smooth.
- Stir in cream or milk if using for a silkier texture. Taste and adjust seasoning as needed. Serve hot.
Notes
- Add ginger or curry powder for extra depth of flavor.
- Use coconut milk instead of cream for a vegan version.
- Top with croutons, seeds, or a drizzle of olive oil for texture.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
