This Carrot and Potato Soup recipe is incredibly satisfying and true comfort for the soul. With each spoonful, you'll experience the comforting blend of sweet carrots, creamy potatoes, and a delicious combination of savory herbs.
About the Recipe
This soup is a perfect example of simple ingredients coming together to create something scrumptious.
Simmered to perfection, this recipe offers a comforting and hearty meal that's both soothing and flavorful. Perfect for a cozy evening or when you are looking for a quick and satisfying meal.
This is also great for meal prep. It will become one of your favorite soups in no time! Serve with fresh bread or homemade croutons to complete the meal. You could also top with pumpkin seeds!
If you are looking for more soup recipes, check out our: Spicy Cauliflower Soup, Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots or Great Northern Bean Soup.
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Why You Will Love This Recipe
Simple - This is a straightforward plant-based soup that's perfect for beginner cooks and those looking for a quick and wholesome meal.
Hearty and filling - The combination of carrots and potatoes creates a creamy soup that's both satisfying and filling, making it ideal for chilly days or when you need a comforting pick-me-up.
Delicious - The sage, thyme and rosemary combination infuses the soup with the best aromatic flavor profile. Add that to the perfect creamy texture of the sweet carrots and earthy potatoes and you have a bowl of soup that tastes quite amazing!
Dietary Needs - If you use vegetable stock, this is a dairy free and vegan potato soup. It's a great option for a dish for guests with dietary needs!
Ingredients
Here are the ingredients you will need for this creamy carrot potato soup:
- Olive oil: Use a good quality olive oil for the best flavor.
- Onion: Use a diced white onion.
- Celery
- Carrots
- Garlic
- Herbs: You will use dried sage, thyme and rosemary.
- Salt & black pepper
- Potatoes: One pound of diced yellow potatoes.
- Stock: Use either vegetable stock or chicken stock. You can also use chicken broth or vegetable broth, but stock is preferred because it gives more flavor.
- Bread: Fresh bread for serving.
Directions
Let's make this carrot soup together!
Step 1: In a large heavy pot (a soup pot or dutch oven), heat the olive oil over medium heat. Add the onion, celery and carrots. Sauté for 8-10 minutes, or until softened.
Step 2: Add the garlic, sage, thyme, rosemary, salt, and pepper. Sauté for 1-2 minutes or until fragrant.
Step 3: Add the potatoes and stock. Bring to a boil, reduce to low and simmer for 30 minutes or until the potatoes are tender.
Step 4: Use an immersion blender (also known as a stick blender) to blend the soup. You may blend until smooth or choose to leave some potato pieces if you prefer.
Step 5: Serve with fresh bread and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this delicious soup:
Leftovers - Use leftover soup to help you prepare for the rest of the week’s meals. Portion it out and store in individual containers to make it even easier!
Complete the meal - This soup would be great with a loaf of crusty bread and a nice green salad.
Use a blender - Instead of the immersion blender, you can use a regular blender and blend in small batches. Alternatively, if you’d like a more chunky soup, use a potato masher to partially mash the potatoes. You can also use a large food processor to blend the soup.
Kitchen Equipment
Here is some kitchen equipment you will need for this creamy soup. You can find all of these products on Amazon.
Soup pot - A good quality large pot is a must for soup season! This one is of great quality.
Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy soup.
Heat - Add a pinch of red pepper flakes or cayenne pepper for a subtle heat and extra depth of flavor.
Herbs - If you would prefer to use fresh herbs instead of the dried herbs, use ½ tablespoon of fresh in place of the 1 teaspoon of dried. You could also add in Italian seasoning or a bay leaf for even more flavor.
Cream - If you'd like a creamier soup, you can add in heavy cream or coconut milk at the end of the recipe. You could also top with a dollop of sour cream.
What To Serve With
Here are some recipes to serve alongside this healthy recipe:
Margherita Flatbread - This Margherita Flatbread is made with slices of fresh tomatoes, flavorful basil, gooey mozzarella cheese, and dollops of pesto all on top of a crispy flatbread crust.
Sautéed Sweet Potatoes - This super easy sautéed sweet potatoes recipe is the perfect flavor packed side dish. They're my favorite way to make sweet potatoes!
Brie Grilled Cheese - This Brie Grilled Cheese is a delicious sandwich that you will want to make for your next lunch or dinner meal.
Frequently Asked Questions
Absolutely! You can definitely use different types of potatoes in this Carrot and Potato Soup to suit your taste or what you have on hand. While the recipe suggests yellow potatoes, you can experiment with other varieties like russet potatoes, red potatoes, or even sweet potatoes. Just keep in mind that different potatoes may yield slightly varied results, but they'll all contribute to a delicious and hearty soup.
A classic choice, a crusty baguette is perfect for dunking into the soup. Its crisp exterior and soft interior complement the soup's creamy texture. Other great choices would be:
You could try tossing in some additional vegetables like leeks, bell peppers, or spinach for added color and nutrition.
Recipe Storage and Reheating
Here are storage and reheating instructions for this comfort food recipe:
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
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Carrot and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 white onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 3 cloves garlic minced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb yellow potatoes diced
- 4 cups vegetable or chicken stock
- Fresh bread for serving
Instructions
- Heat olive oil in a large soup pot or dutch oven over medium heat. Add onion, celery, and carrots and sauté for 8-10 minutes, until softened.
- Add garlic, sage, thyme, rosemary, salt, and black pepper. Sauté for 1-2 minutes, until fragrant.
- Add potatoes and stock to the pot. Bring to a boil, then reduce heat to low and simmer. Simmer until the potatoes are tender, about 30 minutes.
- Use an immersion blender to blend the soup. You may blend until smooth or blend to maintain some potato pieces based on your preference.
- Serve with fresh bread.
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