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.