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Carrot Potato Soup

A warm and creamy soup made with carrots and potatoes, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp butter or olive oil For sautéing
  • 1 medium-sized onion, diced Any color is fine
  • 1 clove garlic, minced or grated Adds flavor
  • 1 stick celery, chopped
  • 1 lb carrots, peeled and diced
  • 1 lb potatoes, peeled and diced
  • 1 tsp Italian herbs
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley Optional
  • ⅛ tsp black pepper Plus more to serve
  • ½ tsp fine salt Plus more to taste
  • 2 ½ cups low-sodium vegetable broth
  • 2-3 Tbsp fresh parsley, chopped For garnish

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, a pinch of salt, and pepper, then sauté for 5 minutes until soft and translucent.
  3. Toss in the garlic and cook for an extra minute until fragrant.
  4. Stir in the diced carrots, potatoes, celery, herbs, salt, and pepper. Cook for about 2-3 minutes to enhance their flavors.
  5. Pour in the broth, bring it to a boil, then lower the heat to simmer. Cover with a lid and let it cook for 20 minutes, stirring occasionally.
  6. Turn off the heat and let it cool slightly.
  7. Transfer approximately 1 cup of soup to a stand blender and blend until smooth.
  8. Return the blended soup to the pot, stir well to combine, and adjust the seasoning to your liking.
  9. Finally, stir in the parsley and serve with a sprinkle of freshly ground black pepper.

Notes

This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.