Carrot and Potato Soup
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
179 kcal
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Course
Main Course, Soup
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Cuisine
British
Carrot and Potato Soup
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This delicious Carrot and Potato Soup is quick, easy, healthy and budget friendly – what more can you ask for? It takes just 30 minutes to make and comes in at just 179 calories.
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Ingredients
- 1 tablespoon olive oil
- 2 onions diced
- 2 sticks celery diced
- 400 g carrots diced (no need to peel – See Note 1)
- 400 g baking potatoes peeled and diced (See Note 2)
- 700 ml vegetable stock (from a cube is fine)
- 1 bay leaf (optional, but recommended!)
- salt and black pepper to taste (see Note 3)
Instructions
- Place the olive oil, diced onions and diced celery in a fairly large saucepan and gently fry for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
- Add the diced carrots, diced potato, vegetable stock, bay leaf (if using) salt and pepper, and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the vegetables are quite soft. (See Note 4.)
- Remove the bay leaf, then tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 5.)
- If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. Add more water if the soup is too thick for your liking. You may also wish to check the seasoning at this point too.
- Serve with homemade bread.
Notes
- I find, because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
- You can use any type of ‘floury’ potato for this recipe. I recommend using the type of potatoes that are sold in the supermarkets as ‘baking potatoes’.
- I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
- If you dice the potatoes and carrots up small, they will easily cook in 15 minutes.
- If you prefer, you can use a stick blender or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
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Calories
179kcal
(9%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
262mg
(11%)
Potassium
869mg
(25%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
16799IU
(336%)
Vitamin C
16mg
(18%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 262mg | 11% |
| Potassium | 869mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 16799IU | 336% |
| Vitamin C | 16mg | 18% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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