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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 and potatoes for a creamy, satisfying meal.
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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)
  • 4 cups Vegetable broth (or chicken broth)
  • 1 cup Milk or cream (cream for richer soup)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Ground nutmeg optional
  • 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 chopped onion and cook until softened, about 5 minutes.
  2. Add carrots and potatoes; cook for another 5 minutes, stirring occasionally, until slightly softened.
  3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes and carrots are tender.
  4. Carefully transfer 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.
  5. Return soup to the pot. Stir in milk (or cream), salt, pepper, and nutmeg (if using). Heat through gently, do not boil.
  6. Taste and adjust seasonings as needed.
  7. Ladle soup into bowls and garnish with fresh parsley, if desired.

Notes

For a richer flavor, use chicken broth instead of vegetable broth and cream instead of milk. Leftovers can be stored in the refrigerator for up to 3 days.