Carrot Potato Soup

Why Make This Recipe

Carrot Potato Soup is a comforting and hearty dish that’s perfect for any time of the year. It’s not only delicious but also packed with nutrients. The combination of carrots and potatoes gives the soup a naturally sweet flavor, making it a hit for both kids and adults. Plus, it’s easy to make and requires just a few simple ingredients, making it an ideal choice for a weeknight dinner or a cozy lunch.

How to Make Carrot Potato Soup

Ingredients:

• 1 Tbsp butter or olive oil
• 1 medium-sized onion, diced (any colour is fine)
• 1 garlic clove, minced or grated
• 1 celery stick, chopped
• 1 lb (450 grams) carrots, peeled and diced
• 1 lb (450 grams) potatoes, peeled and diced
• 1 tsp Italian herbs
• ¼ tsp dried thyme
• ¼ tsp dried parsley (optional)
• ⅛ tsp black pepper, plus more to serve
• ½ tsp fine salt, plus more to taste
• 2 ½ cups (600ml) low-sodium vegetable broth
• 2-3 Tbsp fresh parsley, chopped

Directions:

1. Melt the butter in a large pot over medium heat. Add the diced onion, along with a pinch of salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced carrots, potatoes, celery, Italian herbs, salt, and pepper. Cook for 2-3 minutes to enhance the flavors.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover with a lid, and cook for 20 minutes, stirring occasionally.
5. Turn off the heat and let the soup cool slightly.
6. Carefully transfer about 1 cup of the soup to a blender and blend until smooth. Be cautious as it is still hot. This step is optional; you can use a hand blender or skip this if you prefer a chunkier soup.
7. Return the blended soup back to the pot, stir well to combine, and taste to adjust the seasoning. Remember, the salt amount may vary based on the broth you used.
8. Stir in the chopped fresh parsley before serving.
9. Serve with freshly ground black pepper, extra parsley, and some crusty bread on the side.

How to Serve Carrot Potato Soup

Carrot Potato Soup is best enjoyed hot. Serve it in bowls, garnished with a sprinkle of freshly ground black pepper and a few chopped parsley leaves for an extra touch. Pair it with crusty bread or a warm roll for a complete meal. It’s perfect for lunch, dinner, or even as a starter for a cozy gathering.

How to Store Carrot Potato Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to freeze it, place the soup in freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it up on the stove or in the microwave.

Tips to Make Carrot Potato Soup

• For a richer flavor, use homemade vegetable broth instead of store-bought.
• Feel free to add other vegetables like parsnips or bell peppers for extra nutrients and texture.
• If you like a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce.
• Top your soup with croutons or a dollop of sour cream for added texture and richness.

Variation

You can make this soup creamier by adding a splash of cream or coconut milk at the end. This adds a nice richness and complements the sweet flavors of the carrots and potatoes beautifully.

FAQs

1. Can I use frozen vegetables for this recipe?
Yes, you can use frozen carrots and potatoes. Just add them directly to the pot without thawing.

2. Is it possible to make this soup vegan?
Absolutely! Simply use olive oil instead of butter and ensure your vegetable broth is vegan-friendly.

3. How can I thicken the soup further?
If you’d like a thicker soup, you can blend more of the soup or stir in a bit of cornstarch mixed with water while simmering.

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