Description
Comforting and simple, this carrot potato soup is a must-make for soup season. It’s economical, easy to throw together with a few basic ingredients, freezes perfectly, and it is so delicious.
Ingredients
Scale
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced
- 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
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley (optional)
- 1/8 tsp black pepper
- 1/2 tsp fine salt
- 2 1/2 cups (600ml) low-sodium vegetable broth
- 2–3 Tbsp fresh parsley, chopped
Instructions
- Step: Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
- Step: Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
- Step: Stir in the broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
- Step: Turn the heat off, and let it cool slightly.
- Step: Transfer approximately 1 cup of the soup to a stand blender and whizz just until smooth. Be careful because it is still hot, and make sure you don’t over blend.
- Step: Return the blended soup to the pot, toss well to combine and taste to adjust the seasoning to your taste. Stir in the parsley.
- Step: Serve with freshly ground black pepper, extra parsley, and crusty bread.
Notes
If you don’t have a kitchen scale, 1 pound of carrots is about 5 medium carrots and 1 pound of potatoes is about 2 medium potatoes. You can customize this recipe by adding other vegetables like zucchini or beans for extra protein.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 181 kcal
- Sugar: 8 g
- Sodium: 403 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 8 mg
Keywords: Carrot potato soup, vegetarian soup, easy soup recipe, healthy soup