Description
This creamy potato carrot soup recipe is the perfect cozy comfort food made with simple ingredients like potatoes, carrots, and cream. It’s gluten-free, easy to make, and perfect for family dinners or meal prep. A nourishing vegetarian soup that’s smooth, flavorful, and satisfying.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, diced
3 cloves garlic, minced
4 large carrots, chopped
3 medium russet or Yukon Gold potatoes, chopped
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1/2 cup heavy cream or coconut cream
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add chopped carrots and potatoes. Stir to coat with the aromatics and cook for 5 minutes.
4. Pour in vegetable broth, then add salt, pepper, and thyme. Bring to a boil.
5. Reduce heat and simmer for 20 to 25 minutes, until vegetables are very tender.
6. Use an immersion blender to puree the soup until smooth. Or let it cool and blend in batches.
7. Stir in heavy cream or coconut cream, adjust seasoning, and heat through.
8. Serve hot with optional toppings like more cream, fresh herbs, or black pepper.
Notes
This soup thickens as it cools—add broth when reheating.
For extra flavor, roast the carrots before adding.
To keep it dairy-free, use coconut cream instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg