Imagine a steaming bowl of potato carrot soup, its vibrant colors and rich aroma wrapping you in warmth.
There’s something about this simple, comforting dish that feels like a cozy hug on a chilly day.
With just a handful of ingredients, this soup transforms as it simmers, blending into a velvety, indulgent delight.
Ready to fill your home with irresistible scents and flavors? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Potato Carrot Soup, you can follow this timeline:
Preparation and Reading: 20 minutes
- Reading Recipe and Gathering Ingredients (5 minutes):
- Read through the entire recipe to understand the process.
- Gather all ingredients and equipment you’ll need.
- Chopping and Preparing Ingredients (15 minutes):
- Chop the large onion and mince the garlic.
- Peel and dice the potatoes.
- Peel and slice the carrots.
Cooking: 30 minutes
3. Start Cooking (5 minutes):
– Heat 2 tablespoons of olive oil in a large pot over medium heat.
4. Sautéing (5 minutes):
- Add the chopped onion and minced garlic to the pot.
- Sauté until the onion is translucent.
5. Adding Vegetables and Liquids (5 minutes):
- Add the diced potatoes and sliced carrots to the pot.
- Pour in 4 cups of vegetable broth and 1 cup of water.
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. Simmering (15 minutes):
- Bring the mixture to a boil.
- Reduce heat and let it simmer for 20 minutes until the vegetables are tender.
- During this time, you can clean up the prep area or prepare garnishes like chopped parsley.
Blending and Finishing: 5 minutes
7. Blending (5 minutes):
- Remove the pot from heat and let it cool slightly for safe blending.
- Blend the soup until smooth using a blender or immersion blender.
8. Final Cooking (5 minutes):
- Return the blended soup to low heat.
- Stir in 1/2 cup of heavy cream if using.
- Cook for an additional 5 minutes, then remove from heat.
9. Resting and Garnishing (5 minutes):
- Let the soup rest for 5 minutes.
- Garnish with 2 tablespoons of fresh parsley before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté until the onion is translucent.
Add diced potatoes and sliced carrots to the pot and stir well.
Pour in vegetable broth and water, then add salt and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Remove the pot from heat and let it cool slightly.
Blend the soup until smooth using a blender or immersion blender.
Return the pot to low heat and stir in heavy cream if using.
Cook for an additional 5 minutes, then remove from heat.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: A warm slice of crusty bread pairs perfectly for dipping and complements the creamy texture of the soup.
- Grilled Cheese Sandwich: Add a gooey grilled cheese sandwich on the side for a comforting and filling meal.
- Green Salad: A fresh green salad with a light vinaigrette adds a crisp contrast to the smoothness of the soup.
- Crackers: Serve with a handful of your favorite crackers for a crunchy addition to each bite.
- Herbed Croutons: Sprinkle herbed croutons on top of the soup for extra flavor and a delightful crunch.
Storage
To store Potato Carrot Soup, transfer it to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Potato Carrot Soup, allow it to cool completely.
Then transfer to airtight containers, leaving space for expansion.
Label with date and freeze for up to three months.
Reheating
To reheat Potato Carrot Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave, heating in intervals and stirring between to guarantee even heating.
Final Thoughts
Potato Carrot Soup is a comforting and versatile dish that brings warmth and flavor to your table. It’s easy to prepare and perfect for any season.
The combination of potatoes and carrots creates a creamy and subtly sweet base, which is elevated by the addition of garlic and onions.
Whether you choose to include heavy cream or keep it dairy-free, the soup’s richness can be adjusted to suit your taste.
Roasting the vegetables beforehand can enhance the depth of flavor, making each spoonful even more satisfying.
This soup can be a standalone meal or served as a starter to a larger feast.
Don’t forget to garnish with fresh parsley for a pop of color and an added layer of freshness.
Enjoy this hearty soup with crusty bread or a side salad for a complete and nourishing meal.
With its simple ingredients and straightforward preparation, Potato Carrot Soup is an excellent choice for both novice and experienced cooks alike.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Yes, you can substitute sweet potatoes for regular potatoes. Use the same quantity, about 4 medium sweet potatoes, peeled and diced. This will impart a sweeter flavor and slightly alter the soup’s texture, enhancing its richness.
Is This Soup Suitable for a Vegan Diet?
The soup isn’t vegan due to heavy cream. Use coconut milk as a substitute. Confirm vegetable broth is vegan-certified. Taste for seasoning balance once coconut milk is added, adjusting salt to maintain flavor integrity.
How Can I Make This Soup Spicier?
To spice it up, add 1 teaspoon of cayenne pepper or 1 finely chopped chili pepper during the onion sauté stage. For depth, include 1 teaspoon of smoked paprika. Adjust chili amounts to match your heat preference.
What Can I Use as a Cream Substitute for a Lighter Version?
For a lighter version, replace heavy cream with 1/2 cup unsweetened almond milk or coconut milk. Make sure you gently heat the soup after adding, avoiding curdling. You can also blend in 1/4 cup silken tofu for creaminess.
How Long Can Leftovers Be Stored in the Fridge?
You can store leftovers in the fridge for up to 3-4 days at 40°F (4°C). Make certain you use an airtight container to prevent bacterial growth. For best quality, reheat thoroughly to an internal temperature of 165°F (74°C).
Potato Carrot Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 4 medium potatoes peeled and diced
- 3 large carrots peeled and sliced
- 4 cup vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream optional
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Add diced potatoes and sliced carrots to the pot and stir well.
- Pour in vegetable broth and water, then add salt and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Remove the pot from heat and let it cool slightly.
- Blend the soup until smooth using a blender or immersion blender.
- Return the pot to low heat and stir in heavy cream if using.
- Cook for an additional 5 minutes, then remove from heat.
- Garnish with fresh parsley before serving.
Notes
