Description
A comforting and creamy Carrot Potato Soup made with sautéed onions, garlic, carrots, and potatoes simmered in vegetable broth, optionally blended for smoothness, and enriched with heavy cream. Perfect for a cozy meal, garnished with fresh herbs and a dollop of sour cream or Greek yogurt.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 large carrots, peeled and chopped
- 3 medium potatoes, diced
- 4 cups vegetable broth
Finishing Touches
- 1/2 cup heavy cream (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons chopped chives or parsley (for garnish)
- 1/4 cup sour cream or Greek yogurt (optional topping)
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent, softening it and bringing out its sweetness.
- Add Garlic: Stir in minced garlic and cook for 1 minute more until fragrant, ensuring the garlic doesn’t burn.
- Add Vegetables: Add chopped carrots and diced potatoes to the pot, stirring to coat them with the oil and aromatics. Cook for another 5 minutes to begin softening the vegetables.
- Simmer Soup: Pour in the vegetable broth, making sure the vegetables are fully covered. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 to 25 minutes until the carrots and potatoes are tender.
- Blend Soup: For a creamy texture, blend the soup using an immersion blender until smooth. Alternatively, blend only half of the soup for a chunkier texture, leaving some vegetable pieces intact.
- Add Cream and Season: Stir in the heavy cream, if using, to enrich the soup. Season with salt and black pepper to taste. Let it simmer for an additional 2 to 3 minutes to meld the flavors.
- Garnish and Serve: Serve the hot soup garnished with chopped chives or parsley. Add a spoonful of sour cream or Greek yogurt if desired to enhance creaminess and add a tangy note.
Notes
- You can omit the heavy cream, sour cream, or Greek yogurt to make this soup vegan or lighter.
- For extra flavor, consider adding herbs such as thyme or bay leaves during simmering and removing them before blending.
- This soup freezes well. Store in an airtight container in the freezer for up to 3 months.
- If you want a thicker soup, reduce the amount of vegetable broth slightly or cook uncovered in the last 10 minutes to reduce liquid.
- Use an immersion blender directly in the pot for easy cleanup, or transfer to a blender in batches.
