Carrot potato soup is a creamy, comforting, and nutritious dish that’s easy to make with simple ingredients. Packed with the natural sweetness of carrots and the heartiness of potatoes, this soup is perfect for chilly days or when you need a light yet satisfying meal. Whether blended smooth or left chunky, this soup is sure to become a family favorite.
Why You’ll Love This Recipe
- Healthy and Nutritious – Loaded with vitamins, fiber, and antioxidants.
- Easy to Make – Minimal prep and one-pot cooking.
- Creamy and Comforting – Smooth and velvety without heavy cream (unless you want to add it!).
- Budget-Friendly – Made with inexpensive pantry staples.
- Customizable – Add spices, proteins, or extra veggies for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Carrots (peeled and chopped)
- Potatoes (peeled and diced)
- Onion (chopped)
- Garlic (minced)
- Vegetable or chicken broth
- Olive oil or butter
- Salt and pepper
- Thyme or rosemary (optional)
- Heavy cream or milk (optional, for extra creaminess)
- Fresh parsley or chives (for garnish)
Directions
- Sauté the Aromatics:
- Heat olive oil or butter in a large pot over medium heat.
- Add onions and garlic, sautéing until fragrant and softened.
- Cook the Vegetables:
- Add chopped carrots and potatoes to the pot.
- Pour in the broth and season with salt, pepper, and herbs.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
- Blend the Soup:
- Use an immersion blender to blend until smooth.
- Alternatively, transfer to a blender in batches and blend until creamy.
- Add Cream (Optional) & Adjust Seasoning:
- Stir in a splash of heavy cream or milk for extra richness.
- Taste and adjust seasoning as needed.
- Serve & Garnish:
- Ladle into bowls and garnish with fresh parsley, chives, or a drizzle of olive oil.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
- Protein Boost: Stir in cooked shredded chicken or chickpeas.
- Extra Veggies: Add celery, leeks, or sweet potatoes for more depth.
- Dairy-Free: Use coconut milk instead of heavy cream.
- Chunky Version: Blend only half of the soup for a textured consistency.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months in portioned containers.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
FAQs
Can I make this soup without blending it?
Yes! You can leave it chunky or mash it slightly with a potato masher.
What’s the best type of potato to use?
Yukon Gold or Russet potatoes work best for a creamy texture.
Can I use sweet potatoes instead of regular potatoes?
Yes, but it will have a sweeter flavor.
How do I make this soup thicker?
Reduce the broth slightly or let it simmer longer before blending.
Can I use frozen carrots?
Yes! Just adjust the cooking time slightly.
What’s the best broth for this soup?
Vegetable broth keeps it vegetarian, while chicken broth adds extra flavor.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then blend.
How do I make it more flavorful?
Add a splash of lemon juice, a dash of nutmeg, or a sprinkle of smoked paprika.
What toppings go well with this soup?
Croutons, shredded cheese, crispy bacon bits, or toasted nuts work great.
Is this soup gluten-free?
Yes! As long as your broth is gluten-free, this soup is naturally gluten-free.
Conclusion
Carrot potato soup is a creamy, flavorful, and nourishing meal that’s easy to make with pantry staples. Whether served as a light lunch, a cozy dinner, or a starter for a bigger meal, this soup is always a comforting choice. Try it once, and it just might become a new favorite in your home!
Print
Carrot Potato Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Carrot Potato Soup is a warm and cozy dish made with tender carrots, potatoes, and simple seasonings. It’s creamy, smooth, and naturally sweet from the carrots, making it a perfect meal for chilly days. Serve it with crusty bread or a side salad for a complete meal!
Ingredients
- 3 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk (or heavy cream for extra creaminess)
- 2 tablespoons butter or olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or fresh thyme for garnish)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 cup shredded cheddar cheese (optional, for a cheesy version)
Instructions
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Sauté the aromatics – In a large pot, heat butter or olive oil over medium heat. Add the diced onion and cook until soft, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
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Add carrots and potatoes – Stir in the chopped carrots and potatoes, then season with salt, pepper, thyme, and smoked paprika.
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Simmer the soup – Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, until the carrots and potatoes are fork-tender.
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Blend until smooth – Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches, then return to the pot.
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Add milk & adjust seasoning – Stir in the milk (or cream) and adjust seasoning as needed. If using cheese, stir it in now until melted.
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Serve hot – Ladle into bowls and garnish with fresh thyme, extra black pepper, or shredded cheese.
Notes
- Make it vegan: Use plant-based milk and olive oil instead of butter.
- Chunky version: Mash some of the potatoes with a fork instead of blending.
- Spice it up: Add a pinch of cayenne or red pepper flakes for heat.
- Extra protein: Stir in cooked shredded chicken or lentils.