Description
A comforting blend of flavors that warms the soul, this carrot potato soup is perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 Tbsp butter or olive oil
- 1 medium-sized onion, diced
- 1 garlic clove, minced or grated
- 1 celery stick, chopped
- 1 lb (450 grams) carrots, peeled and diced
- 1 lb (450 grams) potatoes, peeled and diced
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- â…› tsp black pepper, plus more to serve
- ½ tsp fine salt, plus more to taste
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2–3 Tbsp fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion, a pinch of salt, and pepper, sautéing for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the carrots, potatoes, celery, herbs, salt, and pepper. Cook for about 2-3 minutes to enhance their flavors.
- Pour in the vegetable broth, bring it to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 20 minutes, stirring occasionally.
- Once cooked, turn off the heat and let the soup cool slightly. Carefully transfer around 1 cup of the soup to a blender and pulse until smooth.
- Return the blended soup back to the pot, mix well, and taste to adjust seasoning if needed. Stir in the fresh parsley.
- Serve hot, with a sprinkle of freshly ground black pepper, extra parsley, and some crusty bread on the side.
Notes
For a creamier texture, add a splash of heavy cream or Greek yogurt before serving. This soup can be stored in the fridge for 3-4 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg