Winter Warmer Carrot Celery and Potato Soup
Cozy up this season with a steaming bowl of Winter Warmer Carrot Celery and Potato Soup, a comforting and hearty dish that’s perfect for chilly days. Bursting with wholesome vegetables like sweet carrots, crisp celery, and creamy potatoes, this soup is simmered in a fragrant blend of vegetable broth, thyme, and a hint of garlic for a flavor that feels like a warm hug. Blended to velvety perfection, you can make it extra indulgent with a splash of heavy cream or keep it light and dairy-free. Ready in just 45 minutes, this one-pot wonder is an ideal weeknight dinner or lunch when paired with crusty bread or a fresh salad. Garnished with vibrant parsley, this soup is as inviting as it is nourishing, making it a must-have addition to your winter recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 4 medium, peeled and sliced carrots
- 3 sliced celery stalks
- 3 medium, peeled and diced potatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream (optional)
- 2 tablespoons parsley (fresh, chopped, for garnish)
Instructions
Heat the olive oil in a large pot 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 1 minute until fragrant.
Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally to prevent sticking.
Pour in the vegetable broth and add the dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 20 minutes, or until the carrots and potatoes are tender when pierced with a fork.
Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy, then return it to the pot.
Stir in the heavy cream, if using, and heat through for 2-3 minutes without boiling.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley. This soup pairs wonderfully with crusty bread or a side salad.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1439 mg | 31% | |
*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.
