Description
A cozy and creamy carrot potato soup made with simple ingredients like carrots, potatoes, onion, garlic, and vegetable broth. This comforting soup is perfect for fall and winter, naturally gluten-free, and easy to make vegan. It’s the best carrot potato soup for a hearty lunch or light dinner.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups carrots, peeled and chopped
3 cups potatoes, peeled and chopped
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
1 bay leaf
1/2 cup milk or cream (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and cook until soft and fragrant, about 3 to 5 minutes.
2. Add the chopped carrots and potatoes. Stir to coat the vegetables in the oil and aromatics.
3. Pour in the vegetable broth to cover the vegetables. Add salt, pepper, thyme, and the bay leaf. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until vegetables are very tender.
4. Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Or transfer in batches to a blender.
5. Stir in milk or cream if using, then taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Notes
This soup thickens as it cools, so add a splash of broth or water when reheating.
For a vegan version, skip the milk or use unsweetened plant milk.
To freeze, let it cool fully and store in freezer-safe containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 7g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg