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5.0 from 12 votes

Creamy Potato Carrot Soup

šŸ„”šŸ„•šŸ™ŒšŸ» Healthy, hearty, fast, and easy! It tastes like itā€™s full of cream and butter, but itā€™s actually the potato that gives the soup its thick texture!Ā An EASY comforting soup recipe that's made with common ingredients and ready in just 45 minutes!

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

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 youā€™re 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
  • Ā¾ teaspoon freshly ground black pepper or to taste
  • Ā½ teaspoon smoked paprika or regular paprika optional and to taste
  • Ā½ teaspoon dry mustard powder optional and to taste
  • pinch cayenne pepper optional and to taste (doesnā€™t make soup spicy and serves to enhance flavor)
Honey Cream (optional)
  • Ā¼ cup 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
    Cup of Yum
  1. Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or theyā€™ll take much longer to cook; set aside.
  2. DiceĀ the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if youā€™re sensitive to it, I suggest halving it if youā€™re sensitive; set aside.
  3. In a large heavy-bottom pot (I use thisĀ Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), add theĀ butter, onion, and sautĆ© 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 doesnā€™t burn.
  5. Add the carrots, potatoes,Ā vegetable stock,Ā salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine.Ā If you donā€™t have these seasonings on hand, itā€™s okay, but they do add subtle depth of flavor.
  6. Allow mixture to boilĀ over medium-high to highĀ heat for about 45Ā 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.Ā 
  7. While it boils,Ā make the honey cream.
Honey Cream (optional)
  1. To a small bowl, add Ā 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 blenderĀ and blend on high power until smooth. I used my Vita-Mix and blended it in two batches; orĀ you can use a food processor or immersion blender. If youā€™re using a food processor, itā€™s recommended you donā€™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

  • 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

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

% 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.