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