Carrot potato soup​

Comforting and simple, this carrot potato soup is a must-make for soup season. It's economical, easy to throw together with a few basic ingredients, freezes perfectly, and it’s so delicious

Serves: 4
Cuisine: Vegetarian
Course: Soup
Approx. Energy: 181 kcal per serve (estimate)

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Ingredients​

• 1 tablespoon butter or olive oil
• 1 medium onion, diced (any type)
• 1 garlic clove, finely chopped or grated
• 1 celery stick, chopped
• 450g carrots (about 5 medium), peeled and diced
• 450g potatoes (about 2 large or 4–5 small), peeled and diced
• 1 teaspoon Italian herbs
• ¼ teaspoon dried thyme
• ¼ teaspoon dried parsley (optional)
• ⅛ teaspoon black pepper (plus more to taste)
• ½ teaspoon fine salt (adjust to taste)
• 600ml low-sodium vegetable stock
• 2–3 tablespoons chopped fresh parsley

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Method​

1. Sauté the base:
   Heat the butter or oil in a large saucepan over medium heat. Add the onion, a pinch of salt and pepper, and cook for about 5 minutes, stirring now and then, until the onion softens and becomes translucent. Add the garlic and cook for another minute until fragrant.
2. Add the vegetables and herbs:
   Tip in the carrots, potatoes, celery, herbs, salt, and pepper. Stir well and cook for 2–3 minutes to bring out the flavours.
3. Simmer the soup:
   Pour in the vegetable stock. Bring the soup to the boil, then reduce the heat to low. Cover with a lid and simmer for about 20 minutes, stirring occasionally, until the vegetables are tender.
4. Blend (optional):
   Turn off the heat and allow the soup to cool slightly. Transfer about 1 cup of soup to a blender and blend until smooth (be cautious—hot liquid can splash!). This adds creaminess, but if you prefer a chunky texture or want to skip the blender, that’s fine too. You can also use a stick blender right in the pot.
5. Finish and serve:
   Return the blended portion to the pot and stir to combine. Taste and adjust seasoning if needed. Stir through the chopped fresh parsley just before serving.
6. To serve:
   Ladle into bowls, top with a little extra black pepper and parsley if you like, and enjoy with crusty bread.

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Tips​

• No scales? Roughly 5 medium carrots = 450g; 2 large or 4–5 small potatoes = 450g.
• Salt: If using regular (not low-sodium) stock, go easy on the salt at the start and adjust at the end.
• Storage: This soup keeps well in the fridge for up to 4 days and freezes beautifully.

Nutrition​

Calories: 181kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 403mg | Potassium: 896mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19069IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 2mg

Recipe from The Clever Meal

 

[Littleboy8]

I love carrot and potato soup I make it a lot good way to get your vit c. Yum.

 

[doglover]

Have you ever made it using a slow cooker?

 

[Littleboy8]

Have you ever made it using a slow cooker?

That’s all I use these days

 

[Liz]

I have just made a big pot of vegetable soup, staples are potato, carrots all all the other vegetables I can afford. I also add lentils and chickpeas to give it bulk.

 

[Littleboy8]

I have just made a big pot of vegetable soup, staples are potato, carrots all all the other vegetables I can afford. I also add lentils and chickpeas to give it bulk.

I made a big pot of greens Brussel sprouts,spinach, broccoli and carrots and veggie stock I had in freezer, today I’ll add the noodles to bulk it up it’s nice for a change. And so healthy.

 

[doglover]

That’s all I use these days

How long would you cook it for?

 

[Wombat2u2004]

Ooooooooooo....I'm gunna try that one.
Sounds super yummy.

 

[Littleboy8]

How long would you cook it for?

Well I have a small slow cooker so I reckon by the time it heats up with the veggies in it to the end of cooking about 2 c.d.’s worth of time.