Carrot Potato Soup
Warm up with a comforting bowl of Carrot Potato Soup, a velvety blend of hearty vegetables and aromatic spices that’s as nourishing as it is satisfying. This easy-to-make soup features the natural sweetness of carrots and the creamy texture of russet potatoes, enhanced by sautéed onions, garlic, and a touch of dried thyme. Simmered in vegetable broth and pureed to smooth perfection, this recipe can be customized with a swirl of heavy cream for added richness or topped with fresh parsley for a vibrant finish. Ready in just 50 minutes and perfect for cozy weeknight dinners, this wholesome, vegetarian-friendly soup is a crowd-pleaser for all ages. Serve it alongside crusty bread for an irresistible meal that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 4 medium carrots
- 2 medium russet potatoes
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley (optional)
Instructions
Peel and dice the onion. Mince the garlic cloves. Peel and slice the carrots into thin rounds. Peel and cube the potatoes into 1-inch pieces.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until it turns translucent.
Add the minced garlic to the pot and sauté for an additional minute, stirring constantly to prevent burning.
Add the sliced carrots and potato cubes to the pot. Stir to coat the vegetables in the olive oil.
Pour in the vegetable broth and water. Season with salt, black pepper, and dried thyme.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the carrots and potatoes are tender.
Remove the soup from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender for pureeing. Be cautious with hot liquids.
If using, stir in the heavy cream for added richness.
Taste and adjust seasoning, adding more salt or pepper as needed.
Serve the soup hot, garnished with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 36.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4721 mg | 100% | |
*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.
