Cozy Carrot Potato Soup
Warm up with a bowl of creamy, comforting Cozy Carrot Potato Soup, a hearty recipe designed to soothe your soul on chilly days! This easy-to-make soup combines tender carrots, creamy potatoes, and aromatic herbs like thyme and rosemary, all simmered together in a rich vegetable broth for maximum flavor. Finished with a splash of milk or cream for velvety smoothness, this vibrant soup is perfectly balanced, wholesome, and deeply satisfying. Ready in under an hour, it’s a perfect choice for quick weeknight dinners or make-ahead meal prep. Garnished with a sprinkle of fresh parsley, it’s as beautiful to serve as it is delicious to eat. Whether you’re seeking a cozy vegetarian lunch or a lighter main course, this carrot potato soup is an irresistible one-pot wonder you’ll crave all season long!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion
- 2 cloves garlic
- 4 large carrots
- 3 medium-sized potatoes
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley
Instructions
Peel and dice the onion, carrots, and potatoes into small chunks.
Mince the garlic cloves and finely chop the fresh parsley.
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the chopped carrots and potatoes to the pot, stirring to coat them in the butter and onion mixture.
Sprinkle in the thyme, rosemary, salt, and black pepper, and stir to combine.
Pour in the vegetable broth and add the bay leaf into the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the carrots and potatoes are tender.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
Return the pureed soup to low heat and stir in the milk or cream. Heat gently without boiling.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.8 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 153 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1274 mg | 27% | |
*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.
