This carrot potato soup is creamy and warming, a perfect combo of sweet carrots and hearty potatoes. It’s super easy to make and perfect for chilly days!
I love how bright and colorful this soup is; it just makes you smile! Plus, it’s a great way to sneak in veggies without anyone noticing. 🥕🥔
Key Ingredients & Substitutions
Carrots: Fresh, bright orange carrots are essential for sweetness. If you have baby carrots handy, they work great too—just cut them into smaller pieces.
Potatoes: I recommend using Russet or Yukon Gold potatoes for creaminess. If you’re looking for a lighter option, swap them for cauliflower, but note it will alter the flavor.
Onion: A small onion gives a nice base flavor. If you’re not a fan of onion, you can skip it or use leeks for a gentler taste.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds depth. You can also use a low-sodium option if you’re watching salt intake.
Sour cream/Yogurt: If you’re avoiding dairy, try a dairy-free yogurt or silken tofu mashed until smooth for creaminess. I prefer sour cream for a little tang!
How Do I Get the Perfect Creamy Texture?
For a smooth soup, blending is key! I find using an immersion blender is the easiest because you don’t have to transfer hot soup. If using a regular blender, always let the steam escape by removing the lid slightly. Here’s how:
- Blend in batches if using a blender, filling it halfway to prevent overflow.
- After blending until smooth, return the soup to the pot and heat gently before serving.
Enjoy this delightful soup! It’s not just comforting but also a great way to enjoy veggies without a fuss.
How to Make Creamy Carrot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tbsp olive oil or butter
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper, plus extra for garnish
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves (optional)
For Garnish:
- 1/2 cup sour cream or plain yogurt
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious carrot potato soup takes about 10 minutes of prep time and another 30 minutes to cook, making it ready to enjoy in about 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Start Cooking the Base:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion is soft and the garlic is fragrant. This is where your soup begins to smell amazing!
2. Add the Veggies:
Add in the chopped carrots and potatoes to the pot. Stir everything together and cook for an additional 5 minutes. This helps to soften the vegetables a bit before the soup boils.
3. Pour in the Broth:
Now it’s time to add the 4 cups of broth. Sprinkle in the salt, pepper, and thyme (if using). Bring the mixture to a boil, and then cover the pot and reduce the heat to let it simmer. Allow it to cook for about 20-25 minutes, or until the carrots and potatoes are very tender.
4. Blend Until Smooth:
Once the veggies are tender, blend the soup. If you have an immersion blender, you can do this right in the pot for easier cleanup! Just blend until the soup is nice and creamy. If using a regular blender, let the soup cool a bit, then blend it in batches, carefully transferring it back to the pot afterward.
5. Final Tasting and Adjusting:
Give your soup a taste and adjust seasoning with more salt or pepper if needed. This is the moment to make it perfect just for you!
6. Serve It Up:
Now, ladle the delicious soup into bowls. Top each bowl with a spoonful of sour cream or yogurt. Add a sprinkle of freshly chopped parsley and a dash of black pepper for that finishing touch.
7. Enjoy:
Serve the soup warm, alongside crusty bread or your favorite side. Enjoy your cozy, comforting carrot potato soup!
Can I Use Different Vegetables in This Soup?
Absolutely! You can add other vegetables like bell peppers, celery, or even spinach for added nutrition. Just make sure to chop them into small pieces for even cooking.
What If I Don’t Have an Immersion Blender?
No problem! You can use a regular blender. Just let the soup cool slightly before blending in batches. Make sure to allow steam to escape by removing the lid slightly to prevent any messy splatters!
Can I Make This Soup Ahead of Time?
Yes, this soup keeps well in the fridge for up to 3 days. Just reheat it on the stove over low heat. If it thickens up during storage, you can add a splash of broth or water to reach your desired consistency.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to leave some space in the container, as the soup will expand when frozen!
