Carrot Potato and Jerusalem Artichoke Soup
Warm, creamy, and bursting with earthy flavors, this Carrot Potato and Jerusalem Artichoke Soup is the perfect comfort dish for any season. Featuring the subtle sweetness of carrots, the creamy texture of potatoes, and the nutty, artichoke-like complexity of Jerusalem artichokes, this soup offers a unique twist on classic vegetable soups. Aromatic garlic, onion, and fresh thyme elevate the flavor, while a swirl of heavy cream adds an indulgent, velvety finish. Ready in under an hour, this one-pot wonder is both easy to prepare and loaded with wholesome ingredients. Serve it as a hearty appetizer or pair it with crusty bread for a satisfying meal. Perfect for cozy weeknights or an elegant dinner starter, this recipe is a must-try for soup lovers and seasonal produce enthusiasts alike!
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Recipe Information
Ingredients
- 3 medium carrots
- 2 medium potatoes
- 250 grams Jerusalem artichokes
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley
Instructions
Peel and chop the carrots, potatoes, and Jerusalem artichokes into small, evenly-sized pieces.
Finely dice the onion and mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onion and garlic to the pot and sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
Stir in the carrots, potatoes, and Jerusalem artichokes. Cook for 5 minutes, stirring occasionally, to lightly sauté the vegetables.
Pour in the vegetable stock and add the fresh thyme, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the vegetables are tender and easily pierced with a fork.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, being careful not to overfill.
Return the soup to the pot if needed, and stir in the heavy cream. Adjust seasoning with additional salt and pepper, if desired.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 58.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
