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Creamy Potato Carrot Soup
5 from 12 votes

Creamy Potato Carrot Soup

Creamy Potato Carrot Soup blends thinly sliced carrots and small diced russet potatoes with aromatic onion, garlic, and ginger. The soup is gently simmered in vegetable stock with butter and subtle spices like smoked paprika, mustard powder, and a touch of cayenne for an understated warmth. Optional honey cream topping balances the natural sweetness of the carrots, giving the soup a smooth texture and a mild, comforting flavor profile suitable for chilly days or anytime you want a creamy, vegetable-rich soup.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 137 kcal
Course: Soup
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic, ginger, and cook about 30 seconds, stirring constantly so it doesn’t burn.
  5. 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.
  6. 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. 
  7. While it boils, make the honey cream.
Honey Cream (optional)
  1. To a small bowl, add  the sour cream, honey, and whisk until smooth and combined; refrigerate until needed for serving.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 137

% 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.