This comforting and simple carrot potato soup is a must-try for soup season. It’s budget-friendly, quick to prepare with just a handful of basic ingredients, and makes a tasty, versatile meal the whole family will love. It’s the perfect go-to recipe for those times when your fridge or pantry is nearly bare, and it’s also an excellent way to use up those overlooked carrots and potatoes.
INGREDIENTS
- 1 Tbsp butter or olive oil
- 1 medium onion, diced (any type works)
- 1 garlic clove, minced or grated
- 1 celery stalk, chopped
- 1 lb (450g) carrots, peeled and diced*
- 1 lb (450g) potatoes, peeled and diced*
- 1 tsp Italian herbs
- ¼ tsp dried thyme
- ¼ tsp dried parsley (optional)
- ⅛ tsp black pepper, plus extra for serving
- ½ tsp fine salt, or to taste*
- 2 ½ cups (600ml) low-sodium vegetable broth
- 2–3 Tbsp fresh parsley, chopped
INSTRUCTIONS
- Heat the butter or olive oil in a large pot over medium heat. Add the diced onion along with a pinch of salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in the garlic and cook for another minute, just until fragrant.
- Add the carrots, potatoes, celery, herbs, salt, and pepper. Stir everything together and cook for 2–3 minutes to release their flavors.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for 20 minutes, stirring occasionally.
- Turn off the heat and let the soup cool slightly. Carefully transfer about 1 cup of the soup to a blender and blend until smooth. If using a stand blender, handle with care as the soup will still be hot. Alternatively, you can use a hand blender or skip blending altogether for a chunkier texture.
- Pour the blended soup back into the pot and stir well to combine. Taste and adjust the seasoning as needed, especially if you’re using a broth that isn’t low-sodium. Stir in the fresh parsley.
- Serve the soup with a sprinkle of freshly ground black pepper, extra parsley, and a side of crusty bread for dipping.
NOTES
- Carrot and Potato Measurements: If you don’t have a kitchen scale, 1 pound of carrots is roughly 5 medium carrots, and 1 pound of potatoes equals about 2 medium potatoes (or 5 small ones, not baby potatoes).
- Salt: Start with ½ tsp and adjust at the end based on the broth you’re using. Regular vegetable, chicken, or beef broth may be saltier than low-sodium options, so it’s best to fine-tune the seasoning after cooking.
