Carrot and Potato Soup

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  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    4 people

  • Calories

    179 kcal

  • Course

    Main Course, Soup

  • Cuisine

    British

Carrot and Potato Soup

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

Servings
  • 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)
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Instructions

  1. 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.
  2. 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.)
  3. 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.)
  4. 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.
  5. 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

Show Details
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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