On chilly evenings, there’s nothing like a bowl of warm soup to soothe the soul. This Carrot & Potato Soup is creamy, naturally sweet, and comforting — the kind of dish that feels like a hug from the inside. Hi, I’m Chef Mia, and cooking is my love language. In my kitchen, I aim to turn simple ingredients into cozy, Pinterest-worthy meals you’ll want to make again and again.
How To Make Carrot and Potato Soup Recipe
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large carrots, peeled and sliced
- 3 medium potatoes (Russet or Yukon), peeled and diced
- 4 cups vegetable broth (or chicken broth, if not strictly vegan)
- 1–2 bay leaves
- ½ teaspoon dried thyme (or 1 tsp fresh)
- Salt and freshly ground black pepper, to taste
- Optional: splash of cream, coconut milk, or Greek yogurt for extra creaminess
- Garnishes: fresh parsley, chives, croutons, or a drizzle of olive oil
Instructions
- In a large pot over medium heat, warm the olive oil or butter. Add onion and sauté until translucent (≈ 3–4 minutes).
- Add garlic, carrots, and potatoes. Stir and cook for another 2 minutes to soften the edges.
- Pour in the broth and add bay leaves + thyme. Bring to a boil, then lower heat and simmer, covered, for about 15–20 minutes or until vegetables are very tender.
- Remove bay leaves. Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth.
- Return soup to low heat. Stir in optional cream or yogurt if using. Adjust thickness with extra broth or water if needed.
- Season with salt and pepper to taste. Ladle into bowls and garnish as desired.
Equipment You Need
- Large heavy-bottomed pot or Dutch oven
- Good knife & cutting board
- Immersion blender or countertop blender
- Ladle & soup bowls
Pro Tips & Substitutions
- Use starchy potatoes (Russet or Yukon) for a creamier, silky texture.
- No need to peel organic carrots—just scrub and slice!
- For a lighter version, skip the cream and rely on the pureed veggies for body.
- If the soup is too thick, stir in hot water or broth after blending. If too thin, simmer uncovered for a few minutes.
- Add a touch of ginger, turmeric, or curry powder for a flavor twist.
Nutrition & Serving Info
Here’s a quick view of how this soup stacks up (approximate values):
| Nutrient per Serving* | Amount |
|---|---|
| Calories | ~ 179 kcal (for a basic version) Easy Peasy Foodie |
| Carbohydrates | ~ 34 g Easy Peasy Foodie |
| Protein | ~ 4 g Easy Peasy Foodie |
| Fat | ~ 4 g (before optional cream) Easy Peasy Foodie |
| Fiber | ~ 5 g Easy Peasy Foodie |
| Vitamin A, C, Potassium | High — thanks to carrots & potatoes |
* These values are estimates and will vary based on exact ingredients, the use of cream, or variations.
Why You’ll Love This Carrot Potato Soup
A Simple Bowl That Packs a Nutrient Punch
Carrots are loaded with beta-carotene (a precursor to Vitamin A), which supports eye health and immunity. Potatoes bring potassium, fiber, and satiety. Blending them together creates a smooth, nourishing texture that still feels hearty. Plus, you can skip dairy and still get a creamy mouthfeel by relying on the veggies — perfect for vegan, gluten-free, or dairy-sensitive diets.
Easy to Make & Flexible for Weeknight Cooking
One of my favorite things about this soup is that it’s forgiving. You can prep veggies ahead, use whatever stock you have, or toss in extra herbs. It’s ready in about 30 minutes, making it ideal for busy weeknights. Need a protein boost? Stir in cooked beans or shredded chicken after blending. Craving spice? Add a pinch of red pepper flakes or smoked paprika.
Storage, Reheating & Freezing Tips
This soup reheats beautifully — add a bit of broth or water if it seems too thick after chilling. Store leftovers in an airtight container for up to 3–4 days in the fridge. Freeze in portions (leaving some headspace) for up to 3 months. Thaw naturally and reheat on the stove with gentle stirring. This makes it a perfect “make-ahead comfort” you can always reach for.
I hope this Carrot & Potato Soup warms your kitchen and hearts! If you make it, I’d love for you to pin and share it on Pinterest for others to enjoy too.
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Cozy Carrot & Potato Soup — Creamy Comfort in a Bowl
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
A warm and creamy Carrot & Potato Soup that’s easy, cozy, and packed with veggies.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
4 large carrots, peeled and sliced
3 medium potatoes, diced
4 cups vegetable broth
1–2 bay leaves
½ teaspoon dried thyme
Salt and pepper to taste
Optional: cream or yogurt for richness
Garnishes: parsley, chives, croutons
Instructions
1. Heat oil/butter in a pot and sauté onion until soft.
2. Add garlic, carrots, and potatoes; stir for 2 minutes.
3. Pour in broth, add bay leaves and thyme, bring to boil.
4. Lower heat and simmer 15–20 minutes until veggies are tender.
5. Remove bay leaves; blitz soup until smooth.
6. Return to pot, stir in cream if using, adjust thickness.
7. Season with salt & pepper, garnish and serve.
Notes
Use starchy potatoes for a silky texture.
No need to peel organic carrots—just scrub.
If too thick, thin with more broth or water.
Add spice (e.g. paprika, cumin) for extra flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Blended
- Cuisine: Comfort / International
Nutrition
- Serving Size: 1 bowl
- Calories: ≈ 179 kcal
- Fat: ≈ 4 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
