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Carrot Potato Soup Recipe

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4.2 from 5 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://marthatasty.com/carrot-potato-soup-recipe/