Easy Carrot and Potato Soup
This easy carrot and potato soup combines tender vegetables with a naturally creamy broth. Blending only part of the soup adds body without cream while keeping plenty of vegetable pieces intact.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 celery stalk chopped
- 450 g carrots peeled and sliced into rounds
- 450 g potatoes peeled and diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 600 ml low-sodium vegetable broth plus more if needed
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, diced, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook for 4–5 minutes until the onion is soft and translucent.
- Add 450 g carrots, sliced, and 1 celery stalk, chopped. Cook for 4–5 minutes until they begin to soften. Stir in 3 garlic cloves, minced, and cook for 30 seconds until fragrant.
- Add 450 g potatoes, 1 bay leaf, and 600 ml low-sodium vegetable broth. Bring to a gentle boil, then reduce the heat. Cover and simmer for 15 minutes until the vegetables are tender.
- Remove the bay leaf. Transfer about 2 cups (475 ml) of vegetables and broth to a suitable container and blend until smooth with a hand blender or blender.
- Return the blended mixture to the pot and stir it into the carrot and potato soup. Cook gently for 2–3 minutes until the broth thickens.
- Stir in 2 tablespoons fresh parsley, chopped. Taste, adjust the seasoning if needed, and serve warm.
Notes
Even carrot slices: Cut the carrot rounds to a similar thickness so they soften at approximately the same rate.
Partial blending: Blend only about 475 ml of soup to thicken the broth while keeping tender vegetable pieces intact.
Hot-liquid safety: When using a countertop blender, work carefully in batches and vent the lid so steam can escape.
Texture adjustment: Add extra hot broth gradually if the finished soup is thicker than preferred.
Nutrition
Calories: 251kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 379mg | Potassium: 898mg | Fiber: 7g | Sugar: 8g | Vitamin A: 18972IU | Vitamin C: 34mg | Calcium: 65mg | Iron: 2mg
