Creamy Potato Carrot Soup
User Reviews
5
Creamy Potato Carrot Soup
Description
Creamy Potato Carrot Soup combines carrots, diced potatoes, onion, and aromatics sautéed in butter then simmered in vegetable stock until tender. The thin slicing of carrots and small cubing of potatoes allow even cooking, creating a naturally smooth and creamy texture after blending or mashing. The ginger and garlic add gentle sharpness while optional smoked paprika and mustard powder enrich the flavor with subtle depth. The optional honey cream topping adds a mild sweetness and a creamy contrast when served.
The cooking method involves gently sautéing the onion and garlic to develop sweetness without browning heavily, then adding vegetables and broth to simmer covered for about 45 minutes until soft. This yields a rich soup with a velvety texture without requiring cream. The soup can be served on its own or accompanied by crusty bread for a simple meal.
This soup keeps well for up to a week refrigerated or can be frozen for several months, making it convenient for batch cooking. Reheating gently helps preserve its texture and flavor.
Ingredients
Soup
- 2 pounds carrot trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- 1 russet potato about 1/4-inch cubes, extra-large, or 2 medium/large diced very small
- 1 yellow onion diced small, small/medium, sweet
- 2 cloves garlic peeled and minced finely
- 1 ginger from about 2 to 3 inches peeled ginger; reduce this amount if you’re sensitive to ginger, heaping tablespoon, finely minced
- 3 tablespoons butter unsalted
- 6 cups vegetable stock chicken stock may be substituted, low-sodium
- 2 to 3 teaspoons salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon smoked paprika optional and to taste, or regular paprika
- ½ teaspoon dry mustard powder optional and to taste
- pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
Honey Cream (optional)
- ¼ cup sour cream lite okay; Greek or vegan-friendly yogurt may be substituted
- honey or to taste (agave may be substituted to keep vegan, about 2 teaspoons
Instructions
Soup
- Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or they’ll take much longer to cook; set aside.
- Dice the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if you’re sensitive to it, I suggest halving it if you’re 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 doesn’t burn.
- Add the carrots, potatoes, vegetable stock, salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine. If you don’t have these seasonings on hand, it’s 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.
- 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 you’re using a food processor, it’s recommended you don’t add scalding hot items; wait for things to cool down a bit.
- Add soup to bowls, garnish with honey cream, and serve immediately.
Notes
- Store soup covered in the refrigerator for up to 5 to 7 days or freeze for up to 4 months.
- Reheat gently to preserve texture and flavor, preferably in the microwave or on the stove over low heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
