Description
This creamy potato carrot soup is the perfect comfort food for chilly nights. Made with Yukon Gold potatoes, sweet carrots, and savory garlic, it’s a simple, healthy, and hearty vegetarian soup recipe. Ideal for meal prep or a cozy weeknight dinner.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, chopped
3 cloves garlic, minced
4 medium Yukon Gold or Russet potatoes, peeled and diced
3 large carrots, peeled and sliced
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup milk or cream (optional)
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Add chopped potatoes and carrots. Cook for 5-7 minutes, stirring occasionally.
4. Pour in vegetable broth until veggies are just covered. Add salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are fork-tender.
5. Use an immersion blender to blend until smooth. Alternatively, use a countertop blender in batches and return to the pot.
6. Stir in milk or cream, if using. Adjust seasoning to taste.
7. Serve hot, garnished with fresh herbs or a drizzle of cream if desired.
Notes
Use starchy potatoes like Yukon Gold or Russet for the best creamy texture.
Add a pinch of cayenne or smoked paprika for extra depth.
Double the batch and freeze for quick meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg