Description
Comforting carrot potato soup brings warmth to chilly evenings with its creamy blend of hearty vegetables. Rich flavors and smooth texture invite you to savor each spoonful of this nourishing culinary embrace.
Ingredients
Scale
Vegetables:
- 3 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Fats:
- 4 cups (960 milliliters) vegetable broth (or chicken broth)
- 1 cup (240 milliliters) milk (or heavy cream for extra creaminess)
- 2 tablespoons (30 milliliters) butter or olive oil
Seasonings and Optional Toppings:
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or fresh thyme for garnish)
- ½ teaspoon smoked paprika (optional, for depth)
- ½ cup (60 grams) shredded cheddar cheese (optional, for a cheesy version)
Instructions
- Create a flavor base by gently sautéing diced onions in butter or olive oil over medium heat until they become translucent and fragrant, approximately 3-4 minutes. Add minced garlic and cook for an additional 30-45 seconds, releasing its aromatic essence.
- Introduce chopped carrots and diced potatoes into the pot, stirring to coat with the aromatic foundation. Sprinkle in salt, freshly ground black pepper, dried thyme, and smoky paprika, ensuring an even distribution of seasonings.
- Pour vegetable broth over the vegetables, allowing the liquid to completely cover the ingredients. Increase heat to trigger a rapid boil, then immediately reduce to a gentle simmer, covering the pot partially to trap steam and enhance flavor infusion.
- Allow the vegetables to simmer undisturbed for 20-25 minutes, periodically checking tenderness by piercing carrots and potatoes with a fork. The vegetables should yield easily without resistance, indicating they are perfectly cooked.
- Transform the soup’s texture using an immersion blender, methodically pureeing until achieving a silky, uniform consistency. Alternatively, carefully transfer small batches to a standard blender, processing until smooth, then returning to the pot.
- Incorporate milk or cream, stirring gently to integrate and create a luxurious, velvety texture. If desired, fold in shredded cheese, allowing it to melt completely and enhance the soup’s richness.
- Taste and fine-tune seasonings, adding additional salt, pepper, or herbs as needed to balance flavors. Warm thoroughly without bringing to a boil.
- Serve immediately in warmed bowls, garnishing with fresh thyme sprigs, a sprinkle of black pepper, or an extra dusting of cheese to elevate presentation and flavor complexity.
Notes
- Choose butter or olive oil depending on dietary preferences, with olive oil offering a heart-healthy alternative for vegan and plant-based diets.
- Experiment with root vegetable swaps like parsnips or sweet potatoes to create unique flavor profiles and add nutritional variety.
- Use an immersion blender for easier cleanup and smoother texture control, reducing the risk of splattering hot soup during blending.
- Enhance soup’s richness by roasting carrots and onions before adding to the pot, which intensifies natural sugars and deepens overall flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 20 mg