This Carrot Potato Soup is warm, creamy, and super easy to make! With tender carrots and fluffy potatoes, it’s a comforting bowl that can brighten any chilly day.
I love how simple it is to whip up! Just chop, simmer, and blend. Perfect with a slice of bread, you’ll be going back for seconds, maybe even thirds! 🥣
Key Ingredients & Substitutions
Carrots: Fresh carrots are a must for this soup, as they blend beautifully into the creamy texture. If you don’t have fresh ones, you can use frozen carrots as a substitute, though the texture may vary slightly.
Potatoes: Starchy potatoes like Russets work best for a creamy texture, but you can use Yukon Gold or Red potatoes too. For a lighter option, try cauliflower, which adds a similar creaminess without the carbs!
Broth: I prefer using vegetable broth for a vegetarian option. Chicken broth adds richness, but you can also substitute with homemade broth or even water if you’re in a pinch. Adding herbs can boost the flavor if you choose water!
Thyme: Dried thyme adds a lovely herby flavor. You can substitute it with other herbs like rosemary or even Italian seasoning for a different taste. Fresh thyme works well too—just increase the amount to 2 teaspoons.
How Can I Perfectly Blend the Soup?
One of the key techniques here is blending the soup to achieve that creamy, smooth consistency. If you’re using an immersion blender, it makes things easier as you can blend directly in the pot!
- Start by blending just a portion of the soup, which gives a nice balance of creaminess and chunkiness. If you prefer it smoother, blend more until it’s to your liking.
- If you’re using a regular blender, allow the soup to cool slightly before blending in batches. Make sure to remove the center cap of the blender lid to let steam escape—this prevents spills!
- Always remember to taste and adjust your seasoning after blending for the best flavor.
Carrot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 bay leaf
How Much Time Will You Need?
This Carrot Potato Soup takes about 10 minutes to prep and 30-35 minutes to cook, totaling around 45-45 minutes from start to finish. Perfect for a cozy dinner or meal prep for the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating 2 tablespoons of olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. The onion adds a wonderful flavor base to your soup.
2. Add Garlic, Carrots, and Potatoes:
Next, stir in the minced garlic, sliced carrots, and diced potatoes. Cook everything together for another 3-4 minutes, allowing the flavors to mix nicely. It smells so good already!
3. Pour in the Broth:
Now, pour in the 4 cups of vegetable or chicken broth. Don’t forget to add the dried thyme and, if you’re using it, the bay leaf. Bring the soup mixture to a boil; this will help the vegetables cook evenly.
4. Simmer the Soup:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. You want the carrots and potatoes to be very tender, so they blend beautifully into the soup! Check occasionally to make sure it doesn’t boil over.
5. Blend It Up:
After simmering, take out the bay leaf and use an immersion blender to puree the soup to your desired consistency. You can make it completely smooth or leave some chunks for added texture. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches!
6. Season and Serve:
Finally, taste your delicious soup and season with salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh chopped parsley and a sprinkle of black pepper. It’s time to dig in!
7. Enjoy with Bread:
Serve your warm Carrot Potato Soup with a slice of your favorite crusty bread or toast. Perfect for dipping and enjoying every last drop!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth works perfectly in this recipe, making it a great vegetarian or vegan option. It still adds delicious flavor to the soup!
How to Store Leftover Soup?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in portions for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Add Other Vegetables?
Yes! Feel free to get creative. You can add celery, bell peppers, or even greens like spinach or kale for added nutrition and flavor. Just adjust the cooking time slightly if the vegetables take longer to soften.
What’s the Best Way to Thicken the Soup?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) after blending. Just bring it to a simmer again for a few minutes, stirring until thickened. Enjoy your creamy soup!
