The Cozy Carrot Potato Soup Recipe: A Heartwarming Comfort Bowl

Warm and hearty carrot potato soup brings comfort to chilly evenings.

Creamy vegetables blend into a silky smooth texture that feels like a culinary hug.

Nutritious ingredients dance together, creating a delightful bowl of goodness.

Humble root vegetables shine in this simple yet remarkable recipe.

Seasonal produce transforms into a soul-warming meal you can easily prepare.

Winter’s chill melts away with each spoonful of this nourishing soup.

Grab your favorite pot and let magic unfold in your kitchen.

What Makes Carrot Potato Soup So Wholesome

• Quick and Simple Cooking: Whip up this soup with minimal ingredients and basic kitchen skills, perfect for beginners or busy home cooks.
• Nutritious Comfort Meal: Packed with vegetables and protein from cashews, this soup delivers a wholesome, warming dish that nourishes your body.
• Versatile Dietary Option: Easily adaptable for different dietary needs, including vegan and gluten-free preferences, making it a crowd-pleasing recipe.
• Creamy Texture Without Dairy: Blend cashews create a luxurious, smooth consistency without using traditional cream, offering a healthy alternative.

Ingredients for Carrot Potato Soup

• Onion: A foundational flavor that adds depth and sweetness to the soup.
• Carrots: Provides natural sweetness and vibrant orange color to the soup.
• Celery: Contributes a subtle herbal note and aromatic base.
• Potatoes: Gives the soup a creamy texture and hearty consistency.

• Garlic: Adds a pungent and robust flavor to the soup base.
• Thyme: Offers a subtle earthy and slightly minty herb profile.
• Bay Leaf: Provides a gentle background flavor and aromatic complexity.

• Vegetable Broth: Creates the liquid base and adds rich vegetable flavor.
• Olive Oil: Used for sautéing vegetables and adding a smooth richness.
• Cashews: Provides creaminess and a smooth texture when blended.
• Lemon Juice: Brightens the soup with a fresh, tangy finish.
• Salt, Pepper: Enhances and balances the overall flavor of the soup.

How to Make Carrot Potato Soup

Step 1: Warm Up the Cooking Vessel

Place a large pot on the stove and drizzle olive oil across the bottom, turning the heat to medium.

Let the oil shimmer and become fragrant.

Step 2: Sauté Colorful Vegetables

Toss chopped onions, carrots, and celery into the heated pot.

Stir and dance the vegetables around until they soften and become translucent, releasing their delightful aromas.

Step 3: Introduce Aromatic Enhancers

• Minced garlic
• Fresh thyme
• Diced potatoes

Sprinkle these ingredients into the pot and gently stir, allowing the flavors to mingle and warm through for a couple of minutes.

Step 4: Create Liquid Magic

Pour vegetable broth into the pot and drop in a bay leaf.

Bring the mixture to a rolling boil, then lower the heat to create a gentle simmer.

Let the vegetables cook and become tender for about 20 minutes.

Step 5: Transform Soup to Silky Smoothness

Fish out the bay leaf and discard.

Add soaked cashews to the pot and blend everything until completely smooth and creamy.

Use an immersion blender or transfer to a standard blender in batches.

Step 6: Final Flavor Flourish

Squeeze fresh lemon juice into the soup.

Season with salt and pepper, tasting and adjusting until the flavors sing.

Ladle into warm bowls and serve immediately.

Pro Tips for Carrot Potato Soup

• Soak cashews overnight for an ultra-smooth, silky texture that blends perfectly into the soup.
• Toast thyme and garlic briefly before adding other ingredients to release their aromatic oils and intensify the taste.
• Chop vegetables into uniform sizes to ensure even cooking and consistent soup texture.
• Add more vegetable broth if soup is too thick, or simmer uncovered to reduce and thicken as desired.
• This soup freezes beautifully for up to 3 months, making meal prep a breeze for busy days.

Variations on Carrot Potato Soup

• Vegan Ginger Carrot Soup: Replace thyme with fresh ginger, add coconut milk for creaminess, and garnish with cilantro for an Asian-inspired flavor profile.
• Spicy Moroccan-Style Soup: Include ground cumin, paprika, and harissa paste for a warming, aromatic variation that adds depth and heat to the original recipe.
• Dairy-Free Protein Boost: Substitute cashews with silken tofu or white beans to increase protein content while maintaining a creamy texture for those seeking extra nutrition.
• Root Vegetable Medley: Incorporate parsnips or sweet potatoes alongside carrots and potatoes to create a more complex, earthy soup with additional nutritional benefits.

Serving Suggestions for Carrot Potato Soup

• Creamy Comfort Companion: Pair this soup with a slice of crusty whole grain bread for dipping and soaking up every delicious drop.
• Herbal Green Garnish: Sprinkle fresh chopped parsley or chives on top to add bright color and a light, fresh flavor that complements the soup's creamy texture.
• Protein Power-Up: Add a handful of roasted pumpkin seeds or crispy chickpeas for extra crunch and nutritional boost, transforming the soup into a more substantial meal.
• Warming Side Kick: Serve alongside a simple mixed green salad with a light vinaigrette to balance the soup's richness and create a complete, satisfying dinner experience.

How to Store Carrot Potato Soup

• Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. Label with the date for easy tracking.
• Pour soup into a pot, heat over medium-low temperature. Stir occasionally to prevent scorching. Add a splash of vegetable broth if the soup seems too thick.
• Place soup in a microwave-safe bowl, cover with a microwave-safe lid or paper towel. Heat in 30-second intervals, stirring between each interval until thoroughly heated.

FAQs

• Why use cashews in this soup?

Cashews create a creamy texture without dairy, adding richness and a smooth consistency while providing healthy fats and protein.

• Can I make this soup without a blender?

You can use an immersion blender or mash ingredients with a potato masher, though the texture will be less smooth.

• Is this soup nutritionally balanced?

Yes, it’s packed with vitamins from carrots and potatoes, provides protein from cashews, and offers a good mix of vegetables for a complete meal.

• How can I add more protein to this soup?

Consider topping with roasted chickpeas, adding cooked quinoa, or stirring in some shredded chicken for extra protein content.

Carrot Potato Soup Recipe

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4.9 from 11 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Warm comfort flows through this hearty carrot potato soup, blending rustic vegetables with creamy richness. Mediterranean herbs and smooth pureed textures invite you to savor each spoonful of nourishing, soul-satisfying goodness.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 3 large carrots, peeled and chopped
• 2 medium russet potatoes, peeled and cut into chunks
• 1 medium yellow onion, diced
• 3 celery ribs, chopped
• 3 garlic cloves, minced

Liquids and Seasonings:

• 4 cups (960 milliliters) vegetable broth
• 2 tablespoons (30 milliliters) olive oil
• 1 teaspoon (5 milliliters) lemon juice

Herbs and Nuts:

• 1/2 teaspoon (2.5 grams) dried thyme
• 1/2 cup (60 grams) cashews, soaked
• 1 bay leaf
• Salt
• Pepper

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Instructions

1. Warm olive oil in a large cooking pot at medium temperature, preparing the base for a vibrant vegetable soup.
2. Introduce chopped onions, carrots, and celery into the heated oil, gently sautéing until vegetables become translucent and tender, approximately 5-7 minutes.
3. Incorporate minced garlic, fragrant thyme, and diced potatoes, stirring continuously to distribute flavors and prevent sticking for about 2 minutes.
4. Pour vegetable broth into the pot, add the bay leaf, and elevate heat to create a rolling boil before reducing to a gentle simmer for 20 minutes, allowing vegetables to soften completely.
5. Extract the bay leaf from the simmered mixture and transfer the soup to a blender, combining with pre-soaked cashews to create a luxuriously smooth and creamy texture.
6. Enhance the soup’s brightness by stirring in fresh lemon juice, then meticulously season with salt and pepper to balance the flavors, tasting and adjusting as needed.
7. Ladle the velvety soup into warm bowls, serving immediately to preserve its optimal temperature and rich, comforting essence.

Notes

• Experiment with different herbs like rosemary or dill to add unique flavor profiles to the soup.
• Swap cashews with silken tofu for a nut-free version that maintains creamy texture.
• Roast vegetables beforehand to intensify their natural sweetness and add depth to the soup.
• For a protein boost, stir in cooked white beans or shredded chicken before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 190 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg