Easy Carrot Potato Soup
This easy carrot potato soup is smooth, cozy, and made with simple ingredients like carrots, potatoes, onion, garlic, and vegetable broth. It blends creamy without cream and makes a quick homemade soup for lunch or dinner.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 celery stick chopped
- 450 g carrots peeled and diced
- 450 g potatoes peeled and diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 600 ml low-sodium vegetable broth plus more if needed
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, season with salt and black pepper, and cook for 4–5 minutes until soft and translucent.
- Add the carrots and celery and cook for another 4–5 minutes until slightly tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the potatoes, bay leaf, and vegetable broth and stir to combine. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender.
- Remove the bay leaf. Scoop out about 2 cups of the soup (a mix of vegetables and broth) and blend until smooth using a hand blender or blender.
- Return the blended soup to the pot, stir well to combine, and cook gently for 2–3 minutes until the soup thickens to your liking.
- Stir in the chopped parsley, adjust seasoning if needed, and serve warm.
Notes
Blending Tip: I like blending just part of the soup first so it stays creamy but still feels homemade.
Flavor Balance: Cooking the vegetables gently keeps the soup clean and naturally sweet.
Texture Control: If I want it looser, I add a splash of hot broth while reheating.
Serving Idea: This soup is lovely with crusty bread, toast, or a simple grilled cheese on the side.
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