Description
A creamy and comforting soup made with carrots and potatoes, perfect for cozy dinners and family gatherings. This velvety carrot potato soup offers a smooth texture and delicious flavor.
Ingredients
Scale
- 4 medium carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Stir in the chopped carrots and diced potatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Adjust the consistency by adding a little more broth or water if needed.
- Return the soup to the pot and stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Heat through for a few more minutes.
- Serve hot, garnished with fresh herbs if desired. Enjoy the velvety goodness!
Notes
- Store leftover Velvety Carrot and Potato Soup in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze it in portions for up to 3 months.
- When reheating, thaw in the refrigerator overnight and reheat gently on the stove over low heat. Add a splash of vegetable broth or water to revive the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 300 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A