Imagine a steaming bowl of parsley potato soup, its creamy texture punctuated by tender chunks of potato and a swirl of vibrant carrot herb purée.
The aroma of sautéed onions and garlic fills the kitchen, mingling with the earthy scent of fresh parsley.
This comforting soup has become a staple in my home, especially during chilly evenings when we crave something warm and hearty.
It’s the perfect dish for busy weeknights when time is scarce but you still want to serve something nourishing and satisfying.
I remember a particularly hectic day when this soup came to the rescue. With little time to spare, I whipped up a batch, and the simple pleasure of sharing it with my family at the dinner table made all the chaos of the day melt away.
Ready to bring this cozy delight to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with creamy potatoes and a fresh carrot herb purée.
- Uses pantry staples like potatoes, onions, and vegetable broth for convenience.
- Offers a vegetarian option that’s hearty and satisfying for any meal.
- Freezes beautifully for easy meal prep and future enjoyment.
- Provides a vibrant, colorful presentation perfect for impressing guests.
Ingredients
- 2 tablespoons olive oil — choose extra virgin for best flavor.
- 1 large onion, chopped — make sure it’s finely chopped for even cooking.
- 2 cloves garlic, minced — fresh garlic adds more aroma.
- 4 large potatoes, peeled and diced — aim for even-sized pieces.
- 4 cups vegetable broth — low-sodium is preferable for better control over saltiness.
- 1 cup heavy cream — provides a rich texture.
- Salt to taste — adjust based on broth’s saltiness.
- Black pepper to taste — freshly ground gives a better kick.
- 1 bunch fresh parsley, chopped — fresh parsley enhances freshness.
- 3 large carrots, peeled and diced — use young carrots for sweetness.
- 1 tablespoon butter — unsalted gives more control over seasoning.
- 1 teaspoon dried thyme — opt for organic for more flavor.
Step-by-Step Method
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until they’re softened and fragrant. This usually takes about 5 minutes.
Stir occasionally to prevent burning. The aroma will enhance the flavor of the soup, laying a flavorful foundation for the other ingredients.
Cook the Potatoes
Add the diced potatoes to the pot with the aromatics. Stir for about 2 minutes to coat the potatoes in the oil and onion mixture.
This helps to enhance their flavor before boiling. Make sure the potatoes are uniformly diced for even cooking and consistent texture in your soup.
Simmer the Broth
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Cook until the potatoes are tender, which should take around 15-20 minutes. Test the potatoes with a fork; they should easily break apart when done.
Blend the Carrot Purée
Boil the diced carrots in a separate pot until they’re soft, then drain. Transfer them to a blender.
Add butter, dried thyme, and half of the chopped parsley. Blend until the mixture is smooth. This purée will add a vibrant color and invigorating flavor to the soup.
Add Cream & Season
Stir in the heavy cream to the potato soup. Season with salt and black pepper to taste.
The cream provides a rich, velvety texture. Make sure the seasoning is adjusted after adding the cream, as it may alter the overall flavor balance.
Incorporate Parsley
Stir the remaining chopped parsley into the potato soup.
This step adds freshness and a slight herbal note to the dish. It also enhances the soup’s visual appeal, making it more inviting and appetizing to serve.
Serve & Garnish
Serve the soup hot in individual bowls. Use a ladle for even portions.
Garnish each serving with a swirl of the carrot herb purée on top. This adds a pop of color and a unique flavor contrast. Pair with crusty bread for a complete and satisfying meal.
Ingredient Swaps
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- If vegetable broth is unavailable, use chicken broth or water with added herbs for flavor.
- Instead of fresh parsley, use dried parsley in smaller amounts or substitute with other fresh herbs like cilantro or basil for a different flavor profile.
- Sweet potatoes can replace regular potatoes for a sweeter taste and added nutrients.
You Must Know
1. Dice Evenly: Confirm all potatoes are diced into even-sized pieces to promote uniform cooking and achieve a consistent texture in your soup.
2. Sauté First: Begin by sautéing the onions and garlic until softened to enhance the depth of flavor in the soup’s base.
3. Simmer Properly: After bringing the broth to a boil, reduce the heat to simmer until the potatoes are tender, which should take about 20-25 minutes.
4. Blend Smoothly: For a creamier texture, blend the potato soup before adding the cream.
Adjust the consistency by adding more broth if needed.
5. Garnish Generously: Don’t skip the carrot herb purée—it adds a revitalizing flavor and vibrant color.
Use it generously as a garnish for a complete and flavorful presentation.
Serving Tips
- Pair the soup with crusty bread or garlic toast for added texture.
- Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
- Garnish with a sprinkle of freshly chopped parsley for a touch of freshness.
- Add a side salad with vinaigrette for a balanced meal.
- Use a shallow bowl to showcase the vibrant carrot purée swirl.
Storage & Make-Ahead
Parsley Potato Soup with Carrot Herb Purée can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the soup and purée separately.
The soup freezes well for up to 2 months. Omit the cream before freezing, adding it upon reheating for ideal texture.
Reheating
Reheat Parsley Potato Soup gently on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave, covered, in short bursts.
You can also use a preheated oven at low temperature, ensuring even warming.
Culinary Traditions Worldwide
Although culinary traditions around the world are as diverse as they’re rich, there’s something universally comforting about a warm bowl of soup.
I’ve always been fascinated by how different cultures express themselves through this humble dish.
In France, a velvety potage can feel like a gentle embrace, while in Thailand, a fiery tom yum electrifies the senses. Each spoonful tells a story, whispering tales of heritage and home.
When I prepare parsley potato soup with carrot herb purée, I feel connected to this global tapestry. The earthy potatoes and vibrant carrots weave together flavors that span continents.
It’s a beautiful reminder that no matter where we’re from, the simple act of savoring soup can bring us together.
Final Thoughts
We hope you give this Parsley Potato Soup with Carrot Herb Purée a try and enjoy its comforting flavors.
Feel free to tweak the seasoning or ingredients to suit your taste, and don’t forget to serve it with some crusty bread for a satisfying meal!
Frequently Asked Questions
Can This Soup Be Made Vegan?
Yes, you can make it vegan! Replace heavy cream with coconut milk or any plant-based cream and swap butter for vegan margarine. The flavors stay delightful, and you’ll enjoy a comforting, cruelty-free bowl of soup!
How Can I Thicken the Soup if It’s Too Thin?
If your soup’s too thin, I’d mash or blend some of the potatoes, adding them back to thicken it up. You could also whisk in a slurry of flour or cornstarch mixed with water.
What Are Some Garnishing Alternatives to Carrot Herb Purée?
For a creative garnish, I’d suggest crispy bacon bits, a dollop of sour cream, or a sprinkle of chives. These add texture and flavor, transforming your soup into a delightful, comforting masterpiece with each spoonful. Enjoy!
Is It Possible to Freeze the Carrot Herb Purée Separately?
Yes, you can freeze the carrot herb purée separately! I recommend using an airtight container or ice cube trays for portioning. This keeps the purée fresh, vibrant, and ready to enhance your dishes anytime. Enjoy!
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely, you can use sweet potatoes instead! They’ll add a delightful sweetness and vibrant color. I suggest balancing the flavors with a touch of extra spice or herbs to complement the natural richness. Enjoy the twist!
Parsley Potato Soup with Carrot Herb Purée
Equipment
- 1 Large pot
- 1 Blender or Food Processor
- 1 Knife
- 1 Cutting board
- 1 peeler
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 4 large potatoes peeled and diced
- 4 cup vegetable broth
- 1 cup heavy cream
- salt to taste
- black pepper to taste
- 1 bunch fresh parsley chopped
- 3 large carrots peeled and diced
- 1 tablespoon butter
- 1 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until softened.
- Add the diced potatoes to the pot and stir for 2 minutes.
- Pour in the vegetable broth and bring to a boil, then reduce the heat and simmer until potatoes are tender.
- Stir in the heavy cream and season with salt and black pepper.
- In a separate pot, boil the diced carrots until soft, then drain and transfer to a blender.
- Add butter, dried thyme, and half of the chopped parsley to the blender with the carrots and blend until smooth to create the carrot herb purée.
- Stir the remaining parsley into the potato soup.
- Serve the soup hot, garnished with a swirl of carrot herb purée on top.
Notes
