Name: Creamy Potato and Carrot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Comfort Food
Ingredients: 4 medium-sized potatoes, peeled and diced; 3 large carrots, peeled and chopped; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups vegetable or chicken broth; 1/2 cup heavy cream (or coconut milk for a dairy-free version); 2 tablespoons unsalted butter or olive oil; Salt and pepper to taste; 1/2 teaspoon dried thyme or fresh thyme (optional); 1 bay leaf (optional); Fresh parsley, chopped (for garnish)

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Creamy Potato and Carrot Soup is a comforting, velvety soup made with tender potatoes, sweet carrots, and a rich, creamy base. It’s the perfect balance of savory and slightly sweet, making it an ideal dish for chilly days or when you’re craving something warm and nourishing.

Why You’ll Love This Recipe

This creamy soup is a delightful combination of earthy potatoes and naturally sweet carrots, all blended together into a silky-smooth texture. It’s rich and comforting, yet light enough for any season. The addition of garlic, onions, and a touch of herbs brings out the flavors, while the creamy base makes it incredibly satisfying. Plus, it’s easy to make and great for meal prep or freezing!

Creamy Potato and Carrot Soup

Ingredients

4 medium-sized potatoes, peeled and diced
3 large carrots, peeled and chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 cup heavy cream (or coconut milk for a dairy-free version)
2 tablespoons unsalted butter or olive oil
Salt and pepper to taste
1/2 teaspoon dried thyme or fresh thyme (optional)
1 bay leaf (optional)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Vegetables: In a large pot, heat the butter (or olive oil) over medium heat. Add the diced onion and garlic, sautéing for 3–4 minutes, until softened and fragrant.
Cook the Potatoes and Carrots: Add the diced potatoes and chopped carrots to the pot, and stir to combine with the onion and garlic.
Add the Broth and Seasonings: Pour in the broth, add the thyme and bay leaf (if using), and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes and carrots are tender.
Blend the Soup: Remove the bay leaf, if used. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
Add Cream and Adjust Seasonings: Once the soup is smooth, stir in the heavy cream (or coconut milk) and adjust the seasoning with more salt and pepper, if needed. Heat the soup for an additional 5 minutes.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Serve warm.

Servings and Timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegan Version: Use coconut milk or almond milk instead of heavy cream and olive oil instead of butter for a completely vegan soup.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño during the sautéing process for a subtle heat.
Cheesy Version: Stir in a handful of shredded cheddar or Parmesan cheese for a cheesy, richer flavor.
Herb Variations: Add fresh herbs like rosemary, sage, or dill to enhance the flavor of the soup.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.
Reheating: Reheat the soup on the stovetop over low heat or in the microwave until warmed through. You may need to add a splash of broth or water if it thickens too much after refrigeration.

FAQs

1. Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors have time to meld. Simply store it in the fridge and reheat before serving.

2. Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well in this soup and will add a naturally sweeter flavor and a beautiful color.

3. Can I make this soup spicy?

Yes, adding red pepper flakes, hot sauce, or a diced chili pepper will give this soup a nice spicy kick. Adjust to your preferred level of heat.

4. Can I make this soup in a slow cooker?

Yes, you can. Add all the ingredients (except the cream) to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Blend the soup and then stir in the cream before serving.

5. Can I add other vegetables to this soup?

Absolutely! You can add leeks, celery, or parsnips for extra flavor and texture. Just be sure to adjust the cooking time to ensure everything becomes tender.

6. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free broth.

7. Can I make this soup spicier with curry powder or cumin?

Yes, adding a teaspoon of curry powder or cumin will give the soup a warm, earthy flavor. You can also try adding turmeric for a golden color and additional health benefits.

8. Can I use a blender instead of an immersion blender?

Yes, you can blend the soup in a regular blender. Just be careful when transferring hot soup, and do it in batches to avoid splattering.

9. What can I serve with this soup?

This soup pairs well with a side of crusty bread, grilled cheese sandwiches, or a simple green salad for a light meal.

10. How do I adjust the creaminess of the soup?

For a lighter soup, you can use less cream or replace it with milk. For an extra creamy texture, use more cream or coconut milk.

Conclusion

Creamy Potato and Carrot Soup is the ultimate comfort food, offering a rich and velvety texture paired with the sweet, earthy flavors of carrots and potatoes. It’s a versatile, easy-to-make dish that can be enjoyed year-round, whether on a cold winter day or as a satisfying meal any time of year. With simple ingredients and minimal prep, this soup is sure to be a hit at your table!

Jane