If you’re craving something warm, wholesome, and utterly comforting, this Carrot Potato Soup Recipe is going to become your new kitchen hero. It’s wonderfully simple, relying on everyday ingredients that come together to create silky, flavorful soup packed with vibrant orange sweetness and mellow earthiness. Whether you’re cozying up on a chilly evening or need a quick, nutritious meal to lift your spirits, this Carrot Potato Soup Recipe promises to deliver all that warmth in every spoonful.
Ingredients You’ll Need
This Carrot Potato Soup Recipe only calls for a handful of simple ingredients, each adding its own magic to the final dish. From the sweetness of the carrots to the creaminess of the potatoes and the herbal notes, every component is essential in creating a perfectly balanced soup.
- 1 Tbsp butter or olive oil: Adds richness and helps soften the vegetables beautifully.
- 1 medium-sized onion, diced: Provides a gentle sweetness and depth when sautéed.
- 1 garlic clove, minced or grated: Brings a lovely aromatic punch to the base.
- 1 celery stick, chopped: Offers a subtle crunch and fresh, herbal flavor.
- 1 lb (450 grams) carrots, peeled and diced: The star ingredient delivering natural sweetness and vibrant color.
- 1 lb (450 grams) potatoes, peeled and diced: Ensures creamy texture and body in every bite.
- 1 tsp Italian herbs: A fragrant, earthy blend that adds warmth and complexity.
- ¼ tsp dried thyme: Complements other herbs with a slightly minty touch.
- ¼ tsp dried parsley (optional): Adds freshness and a mild grassy flavor.
- ⅛ tsp black pepper, plus more to serve: Lifts the flavors with a gentle heat and earthiness.
- ½ tsp fine salt, plus more to taste: Enhances all ingredients and balances the soup perfectly.
- 2 ½ cups (600ml) low-sodium vegetable broth: The soul of the soup, creating a flavorful yet light base.
- 2-3 Tbsp fresh parsley, chopped: A bright finishing touch that elevates the presentation and taste.
How to Make Carrot Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter or heating olive oil in a large pot over medium heat. Add the diced onion along with a pinch of salt and black pepper, then sauté for about 5 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until it releases its beautiful fragrance. This step builds the flavorful foundation you’ll love tasting in every spoonful.
Step 2: Add the Vegetables and Herbs
Next, toss in the diced carrots, potatoes, and chopped celery. Sprinkle in the Italian herbs, dried thyme, optional parsley, plus salt and pepper. Give everything a good stir and let it cook gently for 2 to 3 minutes. This brief cooking time helps wake up the veggies and helps the herbs release their fragrant oils, building layers of flavor early on.
Step 3: Simmer with Broth
Pour in the low-sodium vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it bubble quietly for 20 minutes. This slow simmer softens the carrots and potatoes perfectly so they’ll blend smoothly later, creating that velvety texture you crave in a good soup.
Step 4: Blend for Creaminess
Turn off the heat and allow the soup to cool gently. Then carefully transfer about one cup of soup into a blender and pulse just until smooth. Be cautious not to overblend as you want to maintain some texture. If you have a hand blender, feel free to use it for a more controlled approach or skip blending altogether if you prefer chunkier soup. Returning the blended portion to the pot adds creaminess without any cream.
Step 5: Adjust Seasoning and Finish
Give the soup a final stir and taste. Adjust the salt and pepper based on your broth’s saltiness and your personal preference. Stir in the fresh parsley for a vibrant burst of color and herbal brightness. Your Carrot Potato Soup Recipe is now ready to serve with that perfect balance of silky texture and fresh, comforting flavors.
How to Serve Carrot Potato Soup Recipe
Garnishes
The right garnishes can turn your soup from good to spectacular. Freshly ground black pepper adds a little kick that brightens each spoonful. Chopped fresh parsley not only makes the dish pop with color but also adds a refreshing herbal note. For a finishing touch, a drizzle of good olive oil or a sprinkle of crunchy croutons can bring delightful texture contrasts.
Side Dishes
This soup shines beautifully when paired with crusty bread, perfect for dunking and savoring every last drop. A side salad with crisp greens and a light vinaigrette offers a refreshing balance to the warm, creamy soup. If you want something heartier, a grilled cheese sandwich or roasted vegetable platter pairs effortlessly with the flavors of this Carrot Potato Soup Recipe.
Creative Ways to Present
For a fun presentation, serve the soup in mini pumpkin or squash bowls to highlight its natural orange hues. Swirling in a spoonful of creme fraiche or yogurt creates eye-catching marbling and adds a tangy creaminess. You could also top with toasted pumpkin seeds or a sprinkle of smoked paprika for an extra flavor punch and visual appeal.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to 3 days in an airtight container. The flavors actually meld and deepen overnight, making leftovers even tastier. Just give it a quick stir before reheating to recombine any separated liquid.
Freezing
Carrot Potato Soup Recipe freezes like a dream, making it a smart choice for meal prep. Cool the soup completely, then portion it into freezer-safe containers. It will keep well for up to 3 months. When you want a quick meal, simply thaw overnight in the fridge and reheat gently.
Reheating
Reheat your soup over low to medium heat on the stove, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen it up if it thickened during storage. Avoid boiling to preserve that fresh, delicate flavor and creamy texture that makes this Carrot Potato Soup Recipe so special.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you’re not vegetarian. Just be mindful of salt content and adjust seasoning accordingly at the end to avoid oversalting.
Do I have to peel the carrots and potatoes?
Peeling is recommended for the smoothest soup texture and best flavor, but you can leave the skins on if you prefer a rustic feel and added fiber. Just make sure to wash them thoroughly before dicing.
Can I make this soup vegan?
Absolutely! Simply use olive oil instead of butter and make sure your broth is vegetable-based. The soup will still be just as creamy and delicious.
Is it necessary to blend part of the soup?
Blending a portion of the soup gives it a wonderful creamy texture without added cream or dairy. If you prefer a chunkier soup or want to save time, you can skip this step.
How spicy is this soup?
This Carrot Potato Soup Recipe is very mild and comforting, with just a gentle hint of pepper. You can easily adjust the spice level by adding a pinch of cayenne or chili flakes if you like a little heat.
Final Thoughts
I truly hope you give this Carrot Potato Soup Recipe a go — it’s a humble yet incredibly satisfying dish that warms the heart and nourishes the soul. Perfect for any day when you want something easy, tasty, and filled with wholesome goodness. Once you make it, I guarantee it will become your go-to soup for cozy moments and busy evenings alike.
PrintCarrot Potato Soup Recipe
This comforting carrot potato soup is a simple, economical, and delicious recipe perfect for soup season. It combines basic ingredients like carrots, potatoes, and herbs into a creamy texture achieved by partial blending, making it a satisfying vegetarian starter or meal. It freezes well and is easy to prepare in about 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 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)
- 2–3 Tbsp fresh parsley, chopped
Liquids and Fats
- 1 Tbsp butter or olive oil
- 2 ½ cups (600ml) low-sodium vegetable broth
Seasonings
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add diced onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally until the onion is soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add Vegetables and Herbs: Add the peeled and diced carrots, potatoes, chopped celery, Italian herbs, dried thyme, dried parsley (if using), salt, and pepper to the pot. Stir well and cook for 2 to 3 minutes to enhance their flavors.
- Simmer the Soup: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover the pot with a lid, and cook for 20 minutes, stirring occasionally, until the vegetables are tender.
- Cool and Blend Partially: Turn off the heat and allow the soup to cool slightly. Transfer approximately 1 cup of the soup to a stand blender. Blend just until smooth, being careful not to over-blend due to the hot temperature. This creates a creamy texture while leaving some chunks intact. Alternatively, use a hand blender or skip blending if desired.
- Combine and Season: Return the blended portion to the pot and stir well to combine. Taste and adjust seasoning, adding more salt or pepper as needed depending on the broth used. Stir in the fresh chopped parsley.
- Serve: Ladle the soup into bowls. Garnish with freshly ground black pepper, extra parsley, and serve with crusty bread on the side.
Notes
- For those without a kitchen scale: 1 pound of carrots roughly equals 5 medium carrots; 1 pound of potatoes is about 2 medium potatoes or 5 small potatoes.
- Salt adjustment is important—start with ½ tsp at the beginning and adjust at the end depending on the broth’s saltiness, especially if using regular chicken, beef, or vegetable broth rather than low-sodium broth.
- Nutrition facts provided are estimates based on an online calculator and should not replace advice from a professional nutritionist.
