Description
This creamy potato carrot soup recipe is a comforting and nourishing blend of carrots, potatoes, and herbs, perfect for cozy dinners. This easy one-pot soup is naturally vegetarian, rich, and simple to make. Great for meal prep and freezer-friendly.
Ingredients
1 tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
4 medium potatoes, peeled and chopped
3 large carrots, peeled and chopped
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh thyme)
1/2 cup heavy cream
Instructions
1. In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
2. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add the chopped potatoes and carrots, stirring to coat.
4. Pour in the vegetable broth, ensuring all vegetables are submerged. Add salt, pepper, and thyme.
5. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until vegetables are fork-tender.
6. Use an immersion blender to blend the soup in the pot until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream until fully incorporated. Adjust seasoning if needed.
8. Serve hot with toppings like fresh herbs, croutons, or a swirl of cream.
Notes
Use Yukon Gold potatoes for a creamier texture.
For a vegan version, swap the heavy cream with coconut milk or plant-based cream.
Add extra broth if reheating from frozen to restore the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg