Velvety Carrot and Potato Soup
A creamy and comforting soup made with carrots and potatoes, perfect for cozy dinners and family gatherings.
Ingredients
Main Ingredients
- 4 medium carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk Use coconut milk for a dairy-free option.
- 2 tablespoons olive oil
- to taste Salt and pepper
- Fresh herbs for garnish (optional) e.g., parsley or cilantro.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Stir in the chopped carrots and diced potatoes. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Adjust the consistency by adding a little more broth or water if needed.
- Return the soup to the pot and stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Heat through for a few more minutes.
- Serve hot, garnished with fresh herbs if desired.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 3 months. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if needed.