Carrot Potato Soup
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There’s nothing quite as comforting as a bowl of warm soup, especially when the weather turns chilly. This carrot potato soup recipe combines the natural sweetness of carrots with the creaminess of potatoes, creating a perfectly balanced dish. The addition of celery, onion, garlic, and fresh parsley elevates the flavor profile, while blending half the soup gives it a luxurious texture. Whether you’re exploring carrot soup ideas or looking for a satisfying vegan meal, this potato celery and carrot soup ticks all the boxes.
In this post, you’ll find everything you need to make this delightful soup, along with tips, variations, and serving suggestions. Let’s dive into the world of hearty soups with carrots and potatoes!
Why You Will Love This Carrot Potato Soup Recipe
- Simple Ingredients: You likely already have everything you need for this potato celery carrot onion soup recipe in your kitchen.
- Hearty and Healthy: Packed with vitamins and minerals, this carrot potato and onion soup is as nutritious as it is filling.
- Vegan and Versatile: This recipe is naturally vegan but adaptable to various dietary preferences.
- Comfort in a Bowl: The combination of creamy potatoes and sweet carrots creates the ultimate cozy dish.
- Meal Prep-Friendly: This brothy potato soup stores well and tastes even better the next day.
Ingredient Notes
- Carrots: Use fresh, sweet carrots for the best flavor in this carrot soups idea.
- Potatoes: Starchy potatoes like Russet or Yukon Gold create a smooth texture for this creamy potato carrot soup.
- Onion: Adds depth and sweetness, making it a key player in this onion potato carrot soup.
- Celery: Balances the sweetness of carrots and potatoes in this celery carrot potato soup.
- Garlic: Provides a subtle aromatic note.
- Vegetable Broth: A flavorful base for this broth potato soup. Water works in a pinch, but broth enhances the richness.
- Olive Oil: For sautéing and adding a silky finish.
- Fresh Parsley: Brightens the dish and adds a pop of color.
- Salt and Pepper: Essential for seasoning to taste.
Carrot Potato Soup Recipe Tips
- Uniform Chopping: Cut the carrots, potatoes, celery, and onion into similar sizes to ensure even cooking.
- Blending for Texture: Blending half of this potato carrot soup recipe gives it a creamy yet chunky consistency. Use an immersion blender for convenience or a countertop blender for a smoother finish.
- Season Gradually: Add salt and pepper throughout the cooking process to build flavor.
- Adjust Thickness: For a thicker creamy potato and carrot soup, reduce the broth slightly. For a thinner consistency, add more broth.
- Boost Flavor: Add a pinch of smoked paprika or a squeeze of lemon juice for an extra layer of taste.
Vegan Serving Suggestions
- Crusty Bread: Pair this brothy potato soup with a slice of warm, crusty bread.
- Vegan Cheese: Sprinkle some shredded vegan cheese on top for a cheesy twist.
- Salads: Serve alongside a simple green salad for a balanced meal.
- Toppings: Garnish with croutons, a drizzle of olive oil, or a sprinkle of nutritional yeast for added flavor.
- Side Dishes: Pair with roasted vegetables or a light grain dish for a heartier meal.
Storage Tips
- Refrigeration: Store leftover potato carrot soup in an airtight container in the fridge for up to 4 days.
- Freezing: This potato celery carrot onion soup recipe freezes well. Portion into freezer-safe containers and store for up to 3 months.
- Reheating: Reheat gently on the stove over low heat, adding a splash of broth or water if it has thickened.
Frequently Asked Questions about Carrot Potato Soup
1. Can I make this soup oil-free? Yes! Sauté the vegetables in a small amount of vegetable broth instead of olive oil for an oil-free version of this broth potato soup.
2. What can I use instead of parsley? Cilantro, dill, or chives work well as substitutes in this carrot potato and onion soup.
3. How can I add protein to this soup? Stir in cooked lentils, chickpeas, or tofu cubes for a protein boost in this potato and carrot soup recipe.
4. Can I use sweet potatoes instead of regular potatoes? Absolutely! Sweet potatoes add a lovely sweetness and work wonderfully in this potato soup carrots recipe.
5. Is it possible to make this soup spicy? Add a pinch of chili flakes or a dash of hot sauce to give your potato and carrots soup a spicy kick.
Essential Equipment
- Large Pot: For cooking the soup.
- Blender: To blend half the soup for the creamy texture.
- Knife and Cutting Board: For prepping the vegetables.
- Ladle: For serving.
- Airtight Containers: For storing leftovers.
This potato celery and carrot soup is more than just a recipe—it’s a hug in a bowl. Whether you’re craving a creamy potato carrot soup or a hearty, brothy potato soup, this dish has you covered. With its simple ingredients and versatile nature, it’s a go-to meal for any occasion. Plus, blending half the soup gives it that perfect balance between chunky and creamy textures.
Try this carrot potato and onion soup today and see why it’s a favorite among potato and carrot soup recipes!
What’s your favorite way to enjoy soup? Do you have any unique variations for this potato carrot soup recipe? Share your ideas or questions in the comments below! I’d love to hear how you make this potato celery carrot onion soup recipe your own. Don’t forget to tag me if you try this recipe! 🥕🍛
Carrot Potato Soup
Warm up with this comforting carrot potato soup! This easy-to-make, creamy, and brothy recipe combines carrots, potatoes, celery, onion, and parsley for a nourishing bowl of goodness. Perfect for meal prep and packed with flavor!
Ingredients
- 4 medium carrots (peeled and chopped)
- 3 medium potatoes (peeled and cubed)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 2 celery stalks (chopped)
- 4 cups vegetable broth (or water)
- 2 tbsp olive oil
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Peel and chop the carrots and potatoes. Dice the onion and celery, and mince the garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and celery. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in the chopped carrots and potatoes. Cook for another 2-3 minutes to lightly coat the vegetables with the oil and aromatics.
- Pour in the vegetable broth (or water). Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
- Remove the pot from the heat. Use a ladle to transfer half of the soup to a blender. Blend until smooth, then return the blended portion to the pot. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture.
- Taste the soup and adjust the salt and pepper as needed. If the soup is too thick, add a little more broth or water.
- Ladle the soup into bowls. Garnish with fresh parsley and serve warm. Pair with crusty bread or a side salad for a hearty meal.
Notes
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