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Creamy Carrot Potato Soup

A warm and comforting soup made with sweet roasted carrots and buttery Yukon gold potatoes, perfect for chilly evenings and gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter (or olive oil) Butter will bubble and release a nutty aroma.
  • 1 medium yellow onion, finely chopped Can swap with shallots for a sweeter note.
  • 1 clove garlic, minced Add an extra clove for a garlicky taste.
  • 1 pound carrots, peeled and chopped Roasted carrot halves can add caramelized depth.
  • 1 pound Yukon gold potatoes, peeled and diced Russets work, but Yukon golds make it creamier.
  • 4 cups vegetable or chicken stock Low-sodium stock keeps it healthy.
  • 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
  • 1/2 teaspoon ground cumin Optional, for warmth.
  • to taste Salt and freshly ground black pepper Adjust per personal taste.
  • 1/2 cup heavy cream, coconut milk, or plain yogurt Choose based on desired richness.
  • Fresh parsley or chives, for garnish
  • Crusty bread or toasted seeds, to serve

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Sauté until translucent and begins to caramelize.
  2. Add the garlic and cumin, stirring for 30 seconds until fragrant.
  3. Add the carrots and potatoes, stirring to coat them in the buttery onion mixture.
Cooking
  1. Pour in the stock and add thyme. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are fork-tender.
  2. Remove from heat and use an immersion blender to purée until smooth. Alternatively, blend in batches in a countertop blender.
  3. Stir in the cream or coconut milk and adjust seasoning with salt and pepper. Warm gently without boiling.
  4. Ladle into bowls and finish with a drizzle of cream, a sprinkle of chives, and serve with crusty bread or salad.

Notes

This soup can be stored in an airtight container for up to 4 days or frozen for up to 3 months. For a vegan option, use olive oil, vegetable stock, and coconut milk.