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–+ servings
Carrot Potato Soup

Creamy Carrot Potato Soup: Comfort Food in a Bowl

A delicious and soothing Carrot Potato Soup that offers warmth and comfort in every bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tbsp Butter or Olive Oil for a vegan option
  • 1 medium Onion any color works
  • 2 cloves Garlic minced; use fresh for best aroma
  • 1-2 stalks Celery optional; increase quantity for more flavor
  • 1 lb Carrots cut into small, even pieces
  • 1 lb Potatoes Yukon gold preferred
  • 1 tsp Italian Herbs use fresh if available
  • 1/4 tsp Thyme can substitute with any preferred herbs
  • 1/4 tsp Dried Parsley can substitute with any preferred herbs
  • 1/8 tsp Black Pepper adjust based on preference
  • 1/2 tsp Fine Salt adjust as needed based on broth used
  • 2 1/2 cups Vegetable Broth can substitute with chicken broth
  • 2-3 Tbsp Fresh Parsley optional but recommended for garnish

Equipment

  • Large pot
  • Immersion blender

Method
 

Instructions
  1. Melt butter in a large pot over medium heat. Sauté diced onion with a pinch of salt and pepper until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
  2. Add chopped carrots, diced potatoes, and chopped celery to the pot. Stir in Italian herbs, thyme, and season to taste with salt and pepper. Cook for 2-3 minutes.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  4. Blend about 1 cup of soup until smooth. Return blended portion to the pot and stir to combine.
  5. Taste and adjust seasoning. Serve garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 450mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 12000IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for 3-4 days. Freeze for up to 3 months. Reheat gently and adjust consistency as needed.

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