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.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- Cutting Board
- Knife
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)
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add carrots and potatoes; cook for another 5 minutes, stirring occasionally, until slightly softened.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes and carrots are tender.
- 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.
- Return soup to the pot. Stir in milk (or cream), salt, pepper, and nutmeg (if using). Heat through gently, do not boil.
- Taste and adjust seasonings as needed.
- 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.