Carrot Potato Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Carrot Potato Soup is one of my favorite recipes to make when I’m craving something cozy and full of flavor. It’s packed with fresh veggies, seasoned with fragrant Italian herbs, and ready to enjoy in under 45 minutes.
As soon as fall weather arrives, I’m all about a big bowl of delicious soup that carries me through the winter months. I created this recipe as the ultimate comfort food for those rainy, chilly days or whenever my body needs a little extra nourishment, much like my butternut squash bisque!
What’s better than turning potatoes and carrots into a hearty, healthy soup? This creamy, wholesome recipe is a favorite of mine, and I can’t wait to share it so you can enjoy it as much as my family and I do!
👩🏽🍳 Why I Love This Recipe
I love making this potato carrot soup in big batches because it’s perfect for meal prep and keeps so well. Having it ready for the next day always feels like a treat, especially when I’m craving something warm and comforting.
I made this soup creamy without heavy cream by using pureed vegetables. The mix of carrots, potatoes, and celery gives it the perfect flavor balance! My family absolutely loves it when I serve them this soup. It’s hearty enough to fill you up but light enough that you can enjoy it as a holiday appetizer or a weeknight dinner.
What I love about my carrot potato soup is how simple and flexible it is. You can stick to my recipe as written for a classic Italian-inspired soup or add your own twist to suit your mood. I’ve played around with spices like curry powder for a Thai-inspired version or cumin for a Mexican flair, and each time it’s been delicious.
I hope it becomes a staple in your kitchen, just like it has in mine, warming hearts and filling bowls one spoonful at a time!
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🥘 Ingredients
I kept my healthy carrot potato soup recipe nice and simple, using only everyday staples to create something truly delicious and comforting.
Olive Oil: I like using olive oil for sautéing the veggies, it’s healthy and adds a nice base of flavor.
Onion & Garlic: Red onions and minced garlic bring so much flavor and create the best aroma while cooking.
Italian Herbs, Salt & Pepper: I use Italian seasoning or fresh herbs like basil, thyme, and oregano to elevate the soup.
Carrots & Potatoes: Russet potatoes and carrots make the soup creamy and hearty, adding both texture and flavor.
Celery Stalks: Celery adds extra nutrients and a subtle crunch that balances out the creaminess.
Vegetable Broth: Vegetable broth adds a rich depth of flavor, much better than plain water.
Bay Leaf: A bay leaf is my go-to for boosting the flavor of the broth, just remember to take it out before serving!
🍲 Substitutions
Oil: I sometimes swap olive oil for avocado or coconut oil, they’re great alternatives and add their own unique flavor.
Potatoes: You can switch things up with sweet potatoes, red potatoes, or golden potatoes for a fun variation.
Broth: If you don’t need this soup to be vegan, chicken broth is a flavorful option to use instead of vegetable broth.
🔪 How To Make
Making my carrot potato soup is pretty easy! Here’s exactly how I make this delicious and healthy soup.
Saute Onion & Veggies: I start by heating the oil in a large pot and adding the diced onions, sautéing them over medium heat until they’re soft and fragrant. Then I toss in the garlic, Italian herbs, carrots, diced potatoes, and celery, letting everything cook together for another 2-3 minutes
Add Broth: Next, I pour in the vegetable broth and add the bay leaves to the pot, letting the flavors start to come together.
Boil, Then Simmer: I bring the soup to a boil over medium-high heat, then lower the heat to a gentle simmer and let it cook until the vegetables are super soft, about 15-20 minutes. Once it’s ready, I remove the pot from the heat and discard the bay leaves.
Puree Half The Soup: I take half of the soup and transfer it to a food processor, blending it until it’s smooth and creamy.
Add Seasonings & Pureed Soup: I pour the pureed soup back into the pot, then season it with ½ teaspoon of salt and ¼ teaspoon of pepper. I give it a good stir to combine everything and let the flavors meld together.
Simmer, Then Serve: I gently heat the soup over low heat, bringing it to a simmer while stirring to keep it from burning. After letting it simmer for 3-4 minutes, I adjust the seasoning to taste and serve this warm, comforting carrot and potato soup.
💭 Expert Tips
My #1 Secret Tip for making my carrot potato soup is to adjust the thickness to suit your preference. I’ve learned that everyone has their own idea of the perfect soup, some love it silky smooth, while others enjoy a heartier texture with chunks of veggies. For me, I like to puree just enough to get that creamy base while still keeping some bites of potato and carrot for texture. It’s such a simple trick, but it makes all the difference in creating a soup that feels just right!
Other Tips To Keep In Mind:
- Make It Extra Creamy: I like to add ½ cup of heavy cream or half and half for an extra creamy texture. If I’m keeping it vegan, canned coconut cream or nut milk works beautifully too!
- Food Processor Alternatives: If I don’t have a food processor, I use an immersion blender or high-speed blender to puree the soup. A potato masher can work too, though it won’t make it as smooth.
📖 Variations
These are my favorite variations of my carrot potato soup recipe, and I highly recommend giving them a try!
Brothy: For a lighter, broth-based soup, I skip the puree step and leave the veggies whole. It’s hearty and delicious as a chunky vegetable soup!
Gingery: I love adding freshly grated ginger for a zesty kick that pairs perfectly with carrots. A dash of lemon juice helps balance the spice beautifully.
Add Protein: For an extra boost, I blend in a can of cannellini beans. It’s an easy way to add protein without changing the flavor, just adjust the seasonings to taste.
Make It Spicy: When I’m in the mood for a little heat, I sprinkle in cayenne pepper or crushed red pepper flakes. It adds a nice kick to this comforting soup.
🍽 Serving Suggestions
I love enjoying my potato carrot onion soup as the perfect first course for a cozy fall or winter dinner, or anytime I’m craving something warm and comforting.
Bread: I love serving this soup with a side of crusty bread or buckwheat sourdough bread , it’s always a hit with my family, especially the kids who love dipping their bread into the soup.
Salad: A fresh seasonal salad, like my roasted pumpkin salad, makes it feel like a complete, cozy meal we can all enjoy together.
Toppings: I love serving this soup with all kinds of toppings to make it extra special! Freshly grated parmesan or vegan parmesan adds a savory touch, and a drizzle of heavy cream or coconut milk makes it extra rich.
🫙 Storage Directions
Refrigeration: I store any leftover potato carrot celery onion soup in an airtight container in the fridge, where it stays fresh for up to 4 days.
Freezing: This soup is freezer-friendly, so I like to store it in the freezer for up to one month.
Reheating: When I’m ready to enjoy it again, I reheat the soup on the stovetop with a splash of water, stirring occasionally to help it thaw and heat evenly.
❓Recipe FAQs
IS CARROT SOUP GOOD FOR YOU?
Yes! I love how healthy and nutrient-packed this soup is. Making soup with potatoes and carrots is such an easy way to load up on essential vitamins and minerals. Carrots are great for promoting healthy vision and regulating blood pressure, while potatoes support digestive and heart health.
WHICH POTATOES HOLD UP BEST IN SOUP?
If I want a brothy soup with solid bites of potato, I go for waxy potatoes like Yukon Gold. But for a creamy soup, starchy potatoes like russets are my favorite.
In this creamy carrot potato soup, I use russet potatoes because they blend beautifully, creating the perfect thick consistency. I love that with only half of the soup blended, the other half has soft potato pieces that practically melt in your mouth, it’s the best of both worlds!
SHOULD I SOAK POTATOES BEFORE PUTTING THEM IN SOUP?
It really depends on the type of soup I’m making! For a brothy soup, I like to soak the potatoes first to remove excess starch. But for this potato soup with carrots, there’s no need to soak them, skip that step and save time for a quick and easy meal.
WHY DOES MY POTATO SOUP HAVE NO FLAVOR?
If you follow my recipe, you’ll have a flavorful potato, celery, and carrot soup that’s sure to satisfy! If it needs a little more flavor, I recommend adding extra salt, pepper, or your favorite spices. Don’t forget to sauté the veggies long enough to bring out their natural sweetness and depth, it makes all the difference!
Love this plant based soup recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Carrot Potato Soup
My Carrot Potato Soup is one of my favorite recipes to make when I’m craving something cozy and full of flavor. It’s packed with fresh veggies, seasoned with fragrant Italian herbs, and ready to enjoy in under 45 minutes.
Servings: 6
Calories: 139kcal
Ingredients
- 1 tbsp olive oil
- 1 red onion diced
- 2 cloves garlic minced
- 1 tsp dried Italian herbs more to taste
- 4 carrots peeled and diced
- 3 russet potatoes peeled and diced
- 2 celery stalks diced
- 4 cups vegetable broth
- 2 bay leaves
- ½ tsp salt more to taste if needed
- ¼ tsp pepper
Instructions
- Heat the oil in a large pot and sauté the diced red onion until soft.
- Next add the garlic, Italian herbs, carrots, diced potatoes and celery.
- Continue to sauté for 2-3 minutes.
- Pour in the vegetable broth and add the bay leaves.
- Bring to a boil, reduce heat and simmer until all vegetables are very soft; approximately 20 minutes.
- Remove the pot from the heat and discard the bay leaves.
- Transfer ½ of the soup to a food processor and pureé until smooth.
- Pour the pureéd soup back into the pot.
- Season with salt and pepper, stirring to combine.
- Heat the soup over a low heat and gently bring to a simmer; stirring to prevent the soup from burning. Simmer for 3-4 minutes.
- Adjust seasoning to taste and serve.
Notes
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- To make my carrot potato soup I always adjust the thickness to suit my preference. I’ve learned that everyone has their own idea of the perfect soup, some love it silky smooth, while others enjoy a heartier texture with chunks of veggies. For me, I like to puree just enough to get that creamy base while still keeping some bites of potato and carrot for texture. It’s such a simple trick, but it makes all the difference in creating a soup that feels just right!
- I like to add ½ cup of heavy cream or half and half for an extra creamy texture. If I’m keeping it vegan, canned coconut cream or nut milk works beautifully too!
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- If I don’t have a food processor, I use an immersion blender or high-speed blender to puree the soup. A potato masher can work too, though it won’t make it as smooth.
Nutrition
Serving: 1cup | Calories: 139kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g
This was such a smooth and creamy soup that does not disappoint! Light yet hearty and packed with flavor; easily, a new favorite recipe!
Thanks so much Sara!
I made this soup with sweet potatoes since that’s what I had on hand and it was delicious! This is definitely going to be a healthy fall& winter staple soup for me.
Sweet potatoes works great in this soup! So glad you liked it!
This is perfect for soup season!
Thanks Jess! Enjoy!
Yum! love how creamy this soup is! love it with a grilled cheese
Yes! Grilled cheese goes great with this soup!
The best recipe to use later this year. Fantastic instructions that are very easy to follow. Just what I need!
Awesome! Great to hear that Mahy!
I was sold as soon as you said ‘kid friendly’ and ’10 min prep time’! I need this recipe during these busy weekdays!
Haha for real!! This is one of those recipes I make when I really don’t feel like cooking – and it’s always a hit with my kids!
This soup looks yummy, I love the idea of apple as a topping.
It adds such a nice sweetness and texture to the soup!
Lovely combination of ingredients. Perfect soup for the weather here.
Thank you so much!! I agree, it’s great for fall and winter!
I love this delicious and healthy soup recipe that’s loaded with veggies and hearty beans. The perfect winter comfort food.
Thank you! The beans make it super creamy without adding any cream too!
This looks hearty and tasty – sweet potato makes a great ingredient in soup, it’s so naturally smooth and flavorful. Like the idea of beans in too plus the apple-cheese topping.
Thank you so much Caroline!! I can’t wait for you to try this at home!