This Carrot Potato Soup is creamy and comforting, featuring sweet carrots and fluffy potatoes cooked to perfection. It’s packed with flavor while being oh-so-simple to make!
The best part? You can cozy up with a warm bowl in minutes! I love serving it with a crusty piece of bread for dipping—yummy and satisfying! 🥖
Key Ingredients & Substitutions
Carrots: Fresh carrots are essential for sweetness and color in this soup. If they’re not available, you can use frozen carrots, but fresh ones will give the best flavor.
Potatoes: I recommend using russet or Yukon gold potatoes for a creamy texture. If you want a low-carb option, try cauliflower instead, which blends nicely.
Onions: A medium onion adds depth to the flavor. You can substitute yellow onions with shallots or leeks, which can give a different twist.
Broth: Vegetable broth is perfect for a veggie-friendly version. Chicken broth works well too if you’re not concerned about dietary preferences. You can even use water if you’re in a pinch!
Cumin & Paprika: These spices add warmth and flavor. If you don’t have cumin, try coriander or a dash of curry powder for a unique taste. For paprika, smoked paprika can add a nice kick.
How Do You Get the Perfect Creamy Texture?
The texture of this soup is vital for its appeal. Here’s how to get that creamy consistency without any lumps:
- Cook the vegetables until they’re super tender—that makes blending easier.
- Use an immersion blender for a smooth finish, but leave it a bit chunky for a more rustic texture.
- If you’re using a traditional blender, let the soup cool slightly before blending for safety.
- Add a bit of water or broth if it’s too thick after blending—achieving the right consistency is key!
With these tips, your Carrot Potato Soup will be velvety and delicious every time! Enjoy your cooking adventure! 🥕🥔
How to Make Carrot Potato Soup
Ingredients You’ll Need:
Vegetables:
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids:
- 4 cups vegetable broth or chicken broth
- Water, as needed
Other Ingredients:
- 2 tablespoons olive oil or butter
- 1 teaspoon ground cumin (optional for warmth)
- 1/2 teaspoon paprika (plus extra for garnish)
- Salt and pepper, to taste
- Fresh or dried parsley, for garnish
How Much Time Will You Need?
This delicious Carrot Potato Soup will take about 10 minutes to prep and around 30 minutes to cook. So, in just 40 minutes, you’ll have a warm, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base Flavors:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute until it smells fragrant. This is where the magic begins!
2. Add the Vegetables:
Next, toss in the chopped carrots and diced potatoes. Stir everything together and let it cook for 2-3 minutes to combine those lovely flavors. You want the vegetables to sweat a little, which helps build the soup’s taste.
3. Season and Pour in the Broth:
Now it’s time to add the ground cumin and paprika. Stir well to coat the veggies in those spices! Then, pour in the vegetable or chicken broth, making sure the vegetables are covered by about 1 inch of liquid. Bring it all to a boil, then reduce the heat and let it simmer.
4. Simmer the Soup:
Cover the pot and let the soup simmer gently for about 20-25 minutes. You want the carrots and potatoes to become very tender. This is the time when all those flavors meld together into something amazing!
5. Blend the Soup:
Once the veggies are tender, take your immersion blender and puree the soup right in the pot until it’s mostly smooth but still a bit chunky for texture. If you don’t have an immersion blender, you can ladle half of the soup into a regular blender and blend it, then mix it back in.
6. Adjust the Consistency:
If the soup is way too thick, don’t worry! Just add a little water or broth to get it to your desired consistency. You want it to be creamy but not overly thick.
7. Final Seasoning:
Give your soup a taste and season with salt and pepper as needed. This step is essential as it enhances all the beautiful flavors you’ve built up!
8. Serve and Enjoy:
Finally, ladle the delicious soup into bowls. Garnish with fresh or dried parsley and a sprinkle of paprika for a pop of color. Enjoy it hot, and for the full experience, serve it with some crusty bread for dipping!
Enjoy this creamy, comforting Carrot Potato Soup perfect for cozy days! 🥕🥔
Can I Use Other Vegetables in This Soup?
Absolutely! You can add vegetables like sweet potatoes, celery, or even leafy greens like spinach for added nutrition. Just keep in mind that cooking times may vary slightly depending on what you choose.
Can I Make This Soup Vegan?
Yes, simply use vegetable broth instead of chicken broth and substitute any butter with olive oil or a vegan butter alternative. This soup is naturally vegan-friendly when made this way!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave. You might need to add a splash of broth or water to bring back its creamy texture.
Can I Freeze Carrot Potato Soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
