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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 result.
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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 cloves Garlic minced
  • 1 pound Carrots peeled and chopped
  • 1 pound Potatoes peeled and chopped
  • 4 cups Vegetable broth (or chicken broth for 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 recommended
  • Fresh parsley chopped (for garnish, optional)

Equipment

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

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the chopped carrots and potatoes to the pot. Stir to coat with the oil and onion mixture.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the carrots and potatoes are tender.
  5. Remove from heat and carefully transfer the soup to a blender (or use an immersion blender). Blend until smooth and creamy. Caution: Hot liquids can cause burns. Vent the blender lid and be careful when blending.
  6. 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.
  7. Taste and adjust seasonings as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm.

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.