Simple Carrot Potato Soup: A Hearty Weeknight Meal (Print Version)

This simple Carrot Potato Soup is a comforting hug in a bowl. Learn my easy recipe for a delicious, satisfying meal, perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free (ensure broth is GF)

# Ingredients:

→ Hearty Base

01 - 1 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 4 cups carrots, peeled and chopped (about 1 lb)
05 - 4 cups potatoes (Yukon Gold or Russet), peeled and chopped (about 1.5 lbs)

→ Liquids & Seasonings

06 - 6 cups vegetable broth
07 - 1 tsp dried thyme
08 - 1 bay leaf
09 - 1 tsp salt (or to taste)
10 - 1/2 tsp freshly ground black pepper (or to taste)

→ Creaminess & Finishing

11 - 1/2 cup whole milk or half-and-half
12 - 2 tbsp fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get your mise en place ready! Chop that onion, mince those garlic cloves—really get them fine so they melt into the soup. Then, peel and chop your carrots and potatoes into roughly 1-inch pieces. I always try to make them similar in size so they cook evenly, but honestly, sometimes they're a bit wonky. That's okay, it just adds character to your Carrot Potato Soup.
02 - Grab a large pot or Dutch oven and heat your olive oil over medium heat. Toss in the chopped onion and let it soften, stirring occasionally, until it's translucent and fragrant, about 5-7 minutes. This is where you build the foundation of flavor for your Carrot Potato Soup, so don't rush it! Then, add the minced garlic and cook for another minute until you can really smell it—that’s the good stuff right there!
03 - Next up, add your chopped carrots to the pot. Stir them around with the onions and garlic for about 5 minutes. This helps them start to soften and develop their sweetness. Sprinkle in the dried thyme and give it another good stir. That smell, oh my goodness, it’s just the best, instantly making your kitchen feel homey!
04 - Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 10-15 minutes, or until the carrots are tender. This is where all those flavors really get to know each other. I usually peek in a few times, just to make sure everything's happy in there.
05 - Now, add your chopped potatoes to the pot. Stir them in, cover, and continue to simmer for another 15-20 minutes, or until both the carrots and potatoes are fork-tender. This is the stage where I usually get a little impatient, but trust me, it’s worth the wait. You want those veggies soft enough to blend beautifully later, making a truly smooth Carrot Potato Soup.
06 - Carefully remove the bay leaf. Using an immersion blender, blend the Carrot Potato Soup right in the pot until it's as smooth or as chunky as you like. If you don't have an immersion blender, carefully transfer batches to a regular blender (vent the lid!). Stir in the milk, and season with salt and pepper to taste. Let it warm through for a few more minutes, but don't boil it after adding the milk. You'll have a wonderfully creamy, delicious Carrot Potato Soup!

# Notes:

01 - Don't rush the sautéing of the veggies. It builds so much flavor.
02 - This soup tastes even better the next day, honestly.
03 - Swap out regular milk for coconut milk if you want a dairy-free twist.
04 - A dollop of sour cream and a sprinkle of fresh chives makes it feel fancy.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - immersion blender (or regular blender)
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 250
Total Fat: 8g
Total Carbohydrate: 35g
Protein: 6g

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