Description
This creamy potato carrot soup is a simple, cozy classic. Velvety smooth with soft chunks of tender potato and carrot, it’s comfort food made with real, wholesome ingredients. Perfect for a chilly night or a make-ahead meal that stores beautifully.
Ingredients
2 tablespoons olive oil or butter
1 medium yellow onion, diced
2 cloves garlic, minced
4 medium Yukon Gold potatoes, peeled and cubed
3 large carrots, peeled and sliced into coins
4 cups low-sodium vegetable broth
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for 1 more minute.
2. Stir in the sliced carrots and cubed potatoes. Mix well with the aromatics.
3. Pour in the vegetable broth until vegetables are fully covered. Bring to a boil.
4. Reduce heat to low and simmer uncovered for 20–25 minutes, or until potatoes and carrots are fork-tender.
5. Use an immersion blender to blend part of the soup directly in the pot, leaving some chunks. Or transfer half the soup to a blender, purée, then return to the pot.
6. Season with salt and black pepper to taste. Adjust thickness by adding extra broth or water if needed.
7. Serve hot, garnished with fresh parsley and additional black pepper if desired.
Notes
For extra richness, stir in a splash of heavy cream or coconut milk before serving.
If you like texture, blend only half the soup and leave the rest chunky.
Let the soup cool before storing—it thickens beautifully in the fridge and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 610mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg