Description
Indulge in the comforting warmth of this creamy carrot potato soup, a perfect dish for chilly evenings or as a delightful starter for gatherings. This easy-to-make soup combines the natural sweetness of carrots with the earthy flavor of potatoes, creating a rich and satisfying blend that is both nutritious and delicious. With just a handful of wholesome ingredients, this velvety soup can be prepared in under 35 minutes, making it an ideal choice for busy weeknights. Plus, it freezes beautifully, allowing you to enjoy this cozy dish any time you crave something heartwarming.
Ingredients
Scale
- 1 Tbsp butter or olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 celery stick, chopped
- 1 lb carrots, peeled and diced
- 1 lb potatoes, peeled and diced
- 2 ½ cups low-sodium vegetable broth
- Italian herbs
- Dried thyme
- Black pepper
- Fine salt
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, melt butter or heat olive oil. Add diced onion and a pinch of salt and pepper; sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
- Add diced carrots, potatoes, chopped celery, Italian herbs, thyme, additional salt and black pepper. Cook for about 2–3 minutes to enhance flavors.
- Pour in vegetable broth and bring to a boil. Reduce heat to simmer; cover and cook for approximately 20 minutes until vegetables are tender.
- Allow the soup to cool slightly before transferring one cup into a blender; blend until smooth. Alternatively, use an immersion blender directly in the pot.
- Return blended soup to the pot; stir well and adjust seasoning if needed. Mix in fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 4g
- Sodium: 470mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg