Comforting Carrot Potato Soup: Easy, Wholesome & Delicious

Welcome to your new favorite go-to recipe! This comforting Carrot Potato Soup is your answer for a simple, economical, and incredibly satisfying meal. You’ll love how effortlessly this soup comes together using basic pantry ingredients, turning forgotten carrots and potatoes into a delicious, versatile family meal. It’s perfect for busy weeknights and provides a warm embrace in every spoonful.

Why You’ll Love This Carrot Potato Soup

You’ll quickly fall in love with this wholesome soup for so many reasons:

• Quick & Easy: It’s designed for busy parents and beginners, perfect for those rushed weeknight meals.
• Budget-Friendly: Made with common, inexpensive pantry staples, it won’t break the bank.
• Naturally Vegetarian: A wholesome, plant-based meal that’s nutritious and satisfying.
• Creamy Texture, Minimal Effort: Achieve a rich, creamy consistency without adding heavy cream.
• Highly Customizable: Easily adapt this Carrot Potato Soup to suit your family’s preferences.

Ingredients

Gather these simple ingredients for your delicious homemade carrot potato soup:

Carrots are not only a flavorful ingredient but also packed with nutrients, offering significant health benefits for your eyes, heart, and brain, as detailed by the Cleveland Clinic on carrot health benefits.

• 1 Tbsp butter or olive oil
• 1 medium-sized onion, diced (any color 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)
• ⅛ tsp black pepper, plus more to serve
• ½ tsp fine salt, plus more to taste*
• 2 ½ cups (600ml) low-sodium vegetable broth
• 2-3 Tbsp fresh parsley, chopped

Notes & Substitutions

For the best texture in your carrot potato soup, choose starchy potatoes like Yukon Gold or Russet. They break down beautifully to create a naturally creamy base. If you prefer a richer flavor, butter is fantastic for sautéing, but olive oil works perfectly for a vegan option. Low-sodium vegetable broth allows you to control the saltiness, but chicken broth is also a great choice if you prefer. Feel free to use a pre-made Italian seasoning blend, or swap dried herbs for fresh if you have them on hand (use about three times the amount of fresh herbs compared to dried). Always taste and adjust salt and pepper at the end, as broth salinity varies.

Equipment

You won’t need much to whip up this easy carrot potato soup. A large pot or Dutch oven is essential for simmering. You’ll also need a cutting board and a sharp knife for preparing vegetables, along with measuring cups and spoons. For an extra creamy soup, an immersion blender is handy, or a stand blender works just as well.

Instructions

Let’s make this incredible Carrot Potato Soup together! Follow these simple steps for a truly comforting bowl.

• Melt the butter in a large pot over medium heat. Add the diced onion, a pinch of salt, and pepper. Sauté for 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for an extra minute until it smells fragrant.
• Add the prepared vegetables: Stir in the diced carrots, potatoes, and chopped celery. Toss in the dried Italian herbs, thyme, and optional dried parsley. Add the initial ½ teaspoon of salt and ⅛ teaspoon of black pepper. Give everything a good stir and cook for about 2-3 minutes to enhance the flavors of the vegetables.
• Simmer the soup: Pour in the 2 ½ cups of low-sodium vegetable broth. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot with a lid and cook for approximately 20 minutes, or until the carrots and potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
• Cool slightly: Turn off the heat and let the soup cool for a few minutes. This prevents splattering and makes blending safer.
• Blend for creaminess (optional): Carefully transfer about 1 cup of the soup to a stand blender. Blend just until smooth. Be cautious as the soup is still hot. Alternatively, use an immersion blender directly in the pot, blending only a small portion to create creaminess while leaving some chunky texture. You can skip this step entirely if you prefer a brothier, chunkier soup.
• Combine and season: Return the blended portion of the soup to the pot (if using a stand blender). Stir everything well to combine the creamy and chunky textures. Taste the soup and adjust the seasoning as needed. You might need more salt, depending on the broth you used, and an extra grind of black pepper. Finally, stir in the fresh chopped parsley.
• Serve immediately: Ladle the warm carrot potato soup into bowls. Garnish with freshly ground black pepper, extra fresh parsley, and serve with your favorite crusty bread. Enjoy your homemade comfort!

Pro Tips & Troubleshooting

• For a Luscious Texture: For a creamy finish without over-processing, blend only about 1 cup of soup separately. This creates a rich base while keeping some delightful chunks.
• Avoid Gluey Soup: Potatoes can become gluey if over-blended. Blend only until smooth, not longer. If using an immersion blender, focus on blending a small section.
• Flavor Base: Sauté the onions slowly and gently until they’re soft and translucent. This step builds a foundational sweetness that elevates the entire soup.
• Seasoning: Always taste and adjust salt and pepper at the very end. Broth sodium levels vary, and your palate will guide you to the perfect balance.
• Even Cooking: Dice your carrots and potatoes uniformly. This ensures they cook at the same rate, resulting in perfectly tender vegetables throughout your Carrot Potato Soup.

Serving Suggestions & Variations

This versatile Carrot Potato Soup is delicious on its own, but these ideas can elevate your meal!

Serving Suggestions:

• Garnish: A sprinkle of fresh black pepper and extra chopped parsley adds freshness and a pop of color.
• Bread Pairing: Serve alongside warm, crusty bread like focaccia, a rustic baguette, or grilled panini for dipping.
• Optional Toppings: Offer a bowl of crunchy croutons, a swirl of Greek yogurt or a drizzle of heavy cream, or a sprinkle of grated cheese.

Variations:

• Hearty Add-ins: Boost the protein and fiber by stirring in a can of drained white beans, chickpeas, or red lentils during the last 10 minutes of simmering. Frozen peas or corn are also great additions.
• Extra Veggies: Feel free to add other root vegetables like parsnips, a handful of diced butternut squash, zucchini, or even sliced mushrooms. Stir in spinach or kale during the last few minutes for added greens.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes along with the other dried herbs.
• Boost Richness: For an extra layer of flavor, stir in a tablespoon of butter, or a handful of grated cheddar or Parmesan cheese just before serving.

Storage & Freezing

This delicious carrot potato soup is perfect for meal prep!

For guidelines on safely storing homemade soups, refer to the Michigan State University Extension’s advice on food safety tips for soup.

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for 3-4 days. The flavors often deepen overnight.
• Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. Freeze in individual portions for easy reheating for up to 3 months.
• Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened in the fridge or freezer, add a splash of water or vegetable broth to reach your desired consistency.

Nutrition Information

Making informed choices is easy with this wholesome carrot potato soup.

Disclaimer: The nutritional information provided is an estimate based on the ingredients and preparation method. Actual values may vary depending on specific brands, ingredient changes, and portion sizes.

FAQ

• Is this soup dairy-free and vegan? Yes, this Carrot Potato Soup is naturally dairy-free and vegan if you use olive oil instead of butter.
• How can I make the soup thicker or thinner? To thicken, blend a larger portion of the soup. To thin, simply add a splash more vegetable broth or water until it reaches your desired consistency.
• What are the best types of potatoes for this recipe? Starchy potatoes like Yukon Gold or Russet varieties are ideal because they break down well and contribute to the soup’s creamy texture.
• Can I add meat to this carrot potato soup? Absolutely! You can brown diced chicken or sausage with the onions, or add shredded rotisserie chicken during the last few minutes of cooking.
• How long can I store leftovers in the fridge? You can safely store leftovers in an airtight container in the refrigerator for 3-4 days.

Conclusion

This comforting Carrot Potato Soup truly embodies simplicity, flavor, and wholesome goodness. It’s incredibly easy to make, budget-friendly, and versatile enough to please everyone at your table. Whip up a batch tonight and savor the warmth and comfort of this delightful soup.

Comforting Carrot Potato Soup: Easy, Wholesome & Delicious

This easy and wholesome carrot potato soup is perfect for a comforting meal. Made with simple ingredients, it's both delicious and satisfying.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 Tbsp butter or olive oil
• 1 medium-sized onion diced (any colour is fine)
• 1 clove garlic minced or grated
• 1 stick celery chopped
• 1 lb carrots peeled and diced
• 1 lb potatoes peeled and diced
• 1 tsp Italian herbs
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley optional
• 1/8 tsp black pepper plus more to serve
• 1/2 tsp fine salt plus more to taste
• 2 1/2 cups low-sodium vegetable broth
• 2-3 Tbsp fresh parsley chopped

Equipment

• Large pot
• Stand blender or hand blender

Method

 

Cooking Steps

1. Melt butter or olive oil in a large pot over medium heat; sauté diced onion with a pinch of salt and pepper for 5 minutes until soft and translucent. Add minced garlic and cook for an extra minute until fragrant.
2. Add carrots, potatoes, celery, Italian herbs, thyme, optional dried parsley, salt, and black pepper to the pot; stir well and cook for 2-3 minutes to enhance their flavor.
3. Stir in the low-sodium vegetable broth, bring to a boil, then reduce heat to a simmer; cover with a lid and cook for 20 minutes, stirring occasionally.
4. Turn off the heat and allow the soup to cool slightly before proceeding.
5. Transfer approximately 1 cup of the soup to a stand blender and whizz until smooth, being careful with the hot contents; alternatively, use a hand blender or skip this step for a chunkier soup.
6. Return the blended soup to the pot, toss well to combine, and taste to adjust seasoning as needed, depending on your broth; stir in the fresh parsley.
7. Serve the soup with freshly ground black pepper, extra fresh parsley, and a side of crusty bread.

Notes

For a creamier soup, blend a portion of it; otherwise, you can enjoy it chunky. Adjust salt to taste, as broth sodium levels vary. Serve with crusty bread for a complete meal.