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Carrot Potato Soup

Creamy Carrot Potato Soup

A comforting and flavorful soup perfect for a chilly evening. This easy recipe combines carrots, potatoes, and aromatic spices for a creamy and delicious bowl of goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 Carrots peeled and chopped
  • 2 Potatoes peeled and chopped (Yukon Gold or russet recommended)
  • 4 cups Vegetable broth (or chicken broth for a richer flavor)
  • 1 cup Milk or cream (cream for a richer soup)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Ground nutmeg optional, but adds warmth
  • Fresh parsley chopped (for garnish, optional)

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the carrots and potatoes to the pot. Cook for another 5 minutes, stirring occasionally, until slightly softened.
  3. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure build-up.
  5. Return the soup to the pot. Stir in the milk (or cream), salt, pepper, and nutmeg (if using). Heat through gently, but do not boil.
  6. Taste and adjust seasonings as needed.
  7. Ladle the soup into bowls and garnish with fresh parsley, if desired. Enjoy!

Notes

For a richer flavor, use chicken broth instead of vegetable broth and heavy cream instead of milk. You can also add other vegetables like celery or leeks for extra flavor and nutrients. Leftovers can be stored in the refrigerator for up to 3 days.