Creamy Potato Carrot Soup
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5.0
12 reviews
Excellent
Creamy Potato Carrot Soup
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đ„đ„đđ» Healthy, hearty, fast, and easy! It tastes like itâs full of cream and butter, but itâs actually the potato that gives the soup its thick texture! An EASY comforting soup recipe that's made with common ingredients and ready in just 45 minutes!
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Ingredients
Soup
- 2 pounds carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- 1 extra-large Russet potato or 2 medium/large potatoes diced very small about 1/4-inch cubes
- 1 small/medium sweet yellow onion diced small
- 2 cloves garlic peeled and minced finely
- 1 heaping tablespoon finely minced ginger from about 2 to 3 inches peeled ginger; reduce this amount if youâre sensitive to ginger
- 3 tablespoons unsalted butter
- 6 cups low-sodium vegetable stock chicken stock may be substituted
- 2 to 3 teaspoons salt or to taste
- Ÿ teaspoon freshly ground black pepper or to taste
- œ teaspoon smoked paprika or regular paprika optional and to taste
- œ teaspoon dry mustard powder optional and to taste
- pinch cayenne pepper optional and to taste (doesnât make soup spicy and serves to enhance flavor)
Honey Cream (optional)
- Πcup sour cream lite okay; Greek or vegan-friendly yogurt may be substituted
- about 2 teaspoons honey or to taste (agave may be substituted to keep vegan)
Instructions
Soup
- Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or theyâll take much longer to cook; set aside.
- Dice the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if youâre sensitive to it, I suggest halving it if youâre sensitive; set aside.
- In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), add the butter, onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic, ginger, and cook about 30 seconds, stirring constantly so it doesnât burn.
- Add the carrots, potatoes, vegetable stock, salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine. If you donât have these seasonings on hand, itâs okay, but they do add subtle depth of flavor.
- Allow mixture to boil over medium-high to high heat for about 45 minutes with the lid on the pot, but keep lid cracked about one inch so steam can escape. During the process, taste the broth a few times and if you think it needs salt or other seasonings, add them; carrots and potatoes can be bland so make sure to season adequately. Boil until stock has reduced by about half and vegetables are very soft and fork-tender. Stir intermittently while mixture boils.Â
- While it boils, make the honey cream.
Honey Cream (optional)
- To a small bowl, add  the sour cream, honey, and whisk until smooth and combined; refrigerate until needed for serving.
- After stock has reduced by about half and vegetables are very soft and fork-tender, transfer to high-speed blender and blend on high power until smooth. I used my Vita-Mix and blended it in two batches; or you can use a food processor or immersion blender. If youâre using a food processor, itâs recommended you donât add scalding hot items; wait for things to cool down a bit.
- Add soup to bowls, garnish with honey cream, and serve immediately.
Notes
- Storage: Soup will keep airtight for 5 to 7 days in the fridge or in the freezer for up to 4 months. Reheat gently in the microwave.
Nutrition Information
Show Details
Serving
1serving
Calories
137kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
1370mg
(57%)
Potassium
521mg
(15%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
19560IU
(391%)
Vitamin C
13mg
(14%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 1370mg | 57% |
| Potassium | 521mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 19560IU | 391% |
| Vitamin C | 13mg | 14% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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