This warm and creamy carrot potato soup is like a big hug in a bowl! It’s smooth, tasty, and packed with veggies that make it super healthy.
Making this soup is a breeze! Just chop, cook, and blend. I love enjoying it with a sprinkle of crackers on top—it adds a nice crunch! 😋
Key Ingredients & Substitutions
Carrots: Use fresh, firm carrots for the best flavor. If you’re in a pinch, frozen carrots work too, but fresh is usually tastier. I love adding a splash of orange flavor by using some carrot varieties like rainbow carrots!
Potatoes: Starchy potatoes like russets or Yukon Gold are excellent for this soup. If you’re looking for a lower-carb option, you can swap in cauliflower for a lighter take.
Broth: Vegetable broth is great for a vegetarian soup, but chicken broth adds a deeper flavor. You can make your own broth easily or use store-bought. Low-sodium options are a healthier choice if you’re watching salt.
Dill: Fresh dill gives a vibrant taste, but if you can’t find it, dried dill is fine! For a different flavor, try thyme or parsley instead.
Sour Cream: I enjoy adding a dollop of sour cream for creaminess. Plain yogurt or even a non-dairy yogurt works if you need a substitute. You could also leave it out if you’re looking for a lighter soup!
How Can I Get the Perfect Consistency for My Soup?
The consistency of your soup can make a big difference! Aim for a smooth and creamy texture, but feel free to leave some chunks for extra heartiness!
- After cooking the vegetables until tender, let them cool for a few minutes before blending.
- Use an immersion blender for convenience, blending directly in the pot. For traditional blenders, blend in batches and be careful with hot liquids!
- Blend until smooth or leave it slightly chunky depending on your preference. Always taste and adjust seasoning after blending!
Remember, blending too much can lead to an overly thick soup, so blend just enough to get your desired texture!
Delicious Carrot Potato Soup
Ingredients You’ll Need:
- 4 large carrots, peeled and sliced into rounds
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tbsp olive oil or butter
- 1 tsp dried dill or fresh dill (for garnish and flavor)
- Salt and black pepper, to taste
- 1/2 cup sour cream or plain yogurt (for serving)
- Optional: crusty bread, for serving
How Much Time Will You Need?
This soup will take about 10 minutes to prep and roughly 30 minutes to cook, so in total, you should spend around 40 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion. Cook for about 3-4 minutes until the onion turns translucent. This step builds a lovely flavor base for your soup!
2. Add the Garlic:
Next, stir in the minced garlic and let it cook for about another minute. You want the garlic to become fragrant, but be careful not to let it brown too much!
3. Incorporate the Veggies:
Add the sliced carrots and diced potatoes to the pot. Give everything a good stir to mix the onions and garlic with the vegetables. This will help distribute those lovely flavors.
4. Pour in the Broth:
Now, pour in the vegetable or chicken broth. Bring the mixture to a gentle boil. Then, reduce the heat and let it simmer. Cover the pot and cook for about 20-25 minutes, or until the carrots and potatoes are tender enough to be easily pierced with a fork.
5. Season and Blend:
Once the vegetables are tender, season the soup with salt, black pepper, and half of the dried dill. Give it a good stir! Now, using an immersion blender, blend the soup until it reaches your desired consistency. If you’re using a regular blender, be sure to let it cool slightly first and blend in batches to avoid any spills.
6. Serve and Enjoy:
Serve your delicious carrot potato soup hot, garnished with a dollop of sour cream or yogurt and the rest of the dill. Pair it with some crusty bread for a satisfying meal. Enjoy every spoonful!
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to customize by adding other vegetables like parsnips, sweet potatoes, or celery. Just make sure to adjust cooking times as needed for firmer veggies.
How Do I Thicken the Soup If It’s Too Thin?
If your soup is thinner than you’d like, there are a few easy options. You can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, blend in a small boiled potato or use a bit of cornstarch mixed with water to thicken it up.
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container or freezer bags. It should last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally. You can also add a splash of broth to refresh the consistency if it thickens up.
