This Carrot Potato Soup is a warm hug in a bowl! It combines sweet carrots and creamy potatoes, making it both tasty and comforting. Plus, it’s easy to cook!
I love how smooth it turns out. And guess what? You can top it with some crunchy croutons for a fun twist! It’s perfect for chilly days or when I need a quick meal.
Key Ingredients & Substitutions
Carrots: Fresh, sweet carrots are key for flavor. If you’re in a pinch, you can substitute with frozen carrots, but fresh will give a better taste and texture.
Potatoes: I suggest using Yukon Gold potatoes for their creamy texture. If avoiding starch, try cauliflower as a lower-carb alternative; it will change the flavor, but still works well!
Onion and Garlic: Onions add depth to the soup. Shallots can replace the onion, and garlic powder can be used if fresh garlic isn’t available.
Broth: Vegetable broth is lighter, while chicken broth will add more flavor. You can also use water with added seasoning if you’re in a bind.
Sour Cream/Yogurt: For dairy-free options, try coconut cream or a dairy-free yogurt. I usually stick to yogurt as it gives a nice tang!
How Do I Get the Perfect Texture for My Soup?
Creating the right texture for your Carrot Potato Soup is essential. Here are the steps to achieve that creamy texture without losing the chunky goodness:
- Cook the veggies well so they soften. This usually takes around 20-25 minutes.
- Use an immersion blender to blend just part of the soup. This keeps it hearty while giving a smooth base.
- If using a blender, blend half the soup and mix it back in, ensuring you have nice chunks of carrot and potato.
Don’t rush this part! It’s all about balance, and taking time makes a noticeable difference!
How to Make Carrot Potato Soup
Ingredients You’ll Need:
- 4 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil or butter
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp dried dill or fresh dill for garnish
- 1/2 cup sour cream or plain yogurt for topping (optional)
How Much Time Will You Need?
This delicious Carrot Potato Soup takes about 10 minutes of prep time and about 30 minutes of cooking time. You’ll be enjoying a warm bowl of this comforting soup in just about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion becomes soft and translucent. This builds a delicious base of flavor!
2. Add the Vegetables:
Add the chopped carrots and diced potatoes to the pot. Stir everything together, ensuring the veggies are mixed well with the onion and garlic.
3. Pour in the Broth:
Now, pour in the broth of your choice. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 20-25 minutes until all the vegetables are tender.
4. Blend it Smooth:
Using an immersion blender, carefully blend the soup to achieve a creamy consistency while still leaving some chunky bits. If you don’t have an immersion blender, you can ladle half the soup into a regular blender, blend until smooth, and return it to the pot.
5. Season and Serve:
Season the soup with salt and black pepper to taste. Give it a stir and taste it to adjust seasoning if needed. Serve hot in bowls, topped with a dollop of sour cream or yogurt and a sprinkle of dill for a fresh finish.
Enjoy your comforting and hearty Carrot Potato Soup—perfect for any occasion!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen carrots and potatoes! Just add them directly to the pot without thawing. You may need to extend the cooking time by a few extra minutes until they are tender.
How Can I Make This Soup Vegan?
To make the soup vegan, simply substitute the butter with olive oil and use vegetable broth instead of chicken broth. You can also skip the sour cream and replace it with coconut cream for a creamy texture!
Can I Make This Soup Spicier?
Absolutely! To add some heat, you can include a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic. Adjust the amount to suit your spice preference!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. Just thaw in the fridge overnight and reheat on the stove over low heat when you’re ready to enjoy it again.
