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Creamy Carrot Potato Soup

A comforting and flavorful soup perfect for a chilly evening. This easy recipe combines carrots, potatoes, and aromatic spices for a creamy and delicious result.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Carrots peeled and chopped
  • 1 pound Potatoes peeled and chopped
  • 4 cups Vegetable broth (or chicken broth for richer flavor)
  • 1 cup Milk or cream (cream for richer soup)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Ground nutmeg optional, but recommended
  • Fresh parsley chopped (for garnish, optional)

Equipment

  • Large pot or Dutch oven
  • Immersion Blender or Regular Blender
  • Cutting board
  • Knife

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Add chopped carrots and potatoes; stir to coat with oil and onion mixture.
  4. Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.
  5. Carefully transfer soup to a blender (or use an immersion blender). Blend until smooth and creamy. Vent the blender lid carefully.
  6. Return soup to the pot. Stir in milk (or cream), salt, pepper, and nutmeg. Heat through gently; do not boil.
  7. Taste and adjust seasonings as needed.
  8. Ladle soup into bowls and garnish with fresh parsley, if desired. Serve warm.

Notes

For a richer flavor, use chicken broth instead of vegetable broth and heavy cream instead of milk. You can also add other vegetables like celery or sweet potatoes. Leftovers can be stored in the refrigerator for up to 3 days.