Description
This comforting Carrot Potato Soup blends the natural sweetness of carrots with creamy potatoes, enhanced by sautéed onions, garlic, and a medley of herbs. Perfect for a cozy meal, this soup is simple to prepare using fresh and pantry staple ingredients, featuring a partly blended texture that provides both smoothness and body.
Ingredients
Vegetables
- 1 medium-sized onion, diced
- 1 garlic clove, minced or grated
- 1 celery stalk, chopped
- 1 lb (450 grams) carrots, peeled and diced
- 1 lb (450 grams) potatoes, peeled and diced
Seasonings and Herbs
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus extra for serving
- ½ tsp fine salt, plus more to taste
Other
- 1 Tbsp butter or olive oil
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2-3 Tbsp fresh parsley, chopped
Instructions
- Prepare Vegetables: Peel and dice the carrots and potatoes; dice the onion; mince or grate the garlic; chop the celery to get all the fresh ingredients ready for cooking.
- Sauté Onion: In a large pot, melt the butter or heat olive oil over medium heat. Add the diced onion with a pinch of salt and pepper, and sauté until soft and translucent, about 5 minutes to bring out its sweetness.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant to infuse the base flavors.
- Sauté Vegetables and Season: Add the diced carrots, potatoes, chopped celery, Italian seasoning, dried thyme, optional dried parsley, salt, and pepper. Stir and cook for 2–3 minutes to release their flavors.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth and bring to a boil. Then reduce the heat to a gentle simmer, cover, and cook about 20 minutes, stirring occasionally, until the vegetables are tender and potatoes begin to break down.
- Cool Slightly: Turn off the heat and let the soup cool slightly to prepare for blending safely.
- Blend Soup: Carefully transfer about 1 cup of the hot soup to a blender and pulse until smooth or briefly use an immersion blender directly in the pot. Avoid over-blending to keep the soup’s texture pleasant and not gummy.
- Combine and Season: Pour the blended soup back into the pot and stir to combine. Taste and adjust salt and pepper as needed.
- Garnish and Serve: Stir in chopped fresh parsley just before serving for a fresh herbal note and enhanced presentation.
Notes
- Yukon Gold potatoes are preferred for their creamy texture without becoming gluey, but other potatoes will also work.
- Butter adds a rich, smooth flavor, though olive oil can be used for a vegan option.
- Low-sodium vegetable broth is recommended to control saltiness; adjust seasoning accordingly.
- Fresh parsley brightens the soup but can be omitted if unavailable.
- Add salt gradually as broth salt levels vary.
- Partial blending ensures a pleasant texture combining creaminess with vegetable chunks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
