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Carrot Potato Soup

Carrot Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, smashed
  • 1 tsp grated fresh ginger
  • 1 lb carrots, peeled and cut into 1/2-inch coins
  • 1 lb Yukon gold potatoes, peeled and cut into 1/2-inch chunks
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream, plus more for drizzling

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and ginger and cook 30 seconds more.
  2. Add the carrots, potatoes, broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
  3. Simmer uncovered for 15 to 20 minutes, until the vegetables are fork-tender.
  4. Blend the soup with an immersion blender directly in the pot until completely smooth, about 1 to 2 minutes.
  5. Stir in the heavy cream off the heat. Ladle into bowls, drizzle with extra cream, and serve hot.

Notes

For the best texture, blend thoroughly until no visible bits of carrot remain. If you plan to freeze the soup, leave out the cream and add it only after reheating. The soup thickens in the fridge, so thin with a little broth or water as needed.