Hearty carrot potato soup
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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
Course: Soup
Cuisine: vegetarian
Keyword: Carrot potato soup
Servings: 4
Calories: 181kcal
Ingredients
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced (any colour is fine)
- 1 garlic clove, minced or grated
- 1 celery stick, chopped
- 1 lb (450 grams) carrots, peeled and diced*
- 1 lb (450 grams) potatoes, peeled and diced*
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste*
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2-3 Tbsp fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
- Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
- Stir in the broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
- Turn the heat off, and let it cool slightly.
- Transfer approximately 1 cup of the soup to a stand blender and whizz just until smooth. Be careful because it's still hot, and make sure you don't over blend. This way you get a creamier soup, but you can use a hand blender instead, or you can skip this step if you wish.
- Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
- Serve with freshly ground black pepper, extra parsley, and crusty bread.
Notes
If you don't have a kitchen scale: 1 pound of carrots is about 5 medium-sized carrots, while 1 pound of potatoes is about 2 medium-sized potatoes (or 5 small-sized potatoes like the ones in the picture. They're not baby potatoes).Salt: start with 1/2 of salt and then adjust the seasoning at the end. But if you use chicken, beef or regular vegetable broth rather than low-sodium broth, it’s important to adjust the seasoning at the end and not at the beginning, as you don’t know how salty the broth is.
Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
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