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Carrot and Potato Soup Recipe

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4.2 from 4 reviews

This Carrot and Potato Soup is a quick, easy, healthy, and budget-friendly recipe perfect for a comforting meal. Made with simple vegetables and blended until smooth, it offers a creamy texture without any cream, boasting only 179 calories per serving. Ideal for a light lunch or starter, this British-inspired soup combines wholesome ingredients with gentle frying and simmering to bring out deep flavors.

Ingredients

Vegetables

  • 2 onions, diced
  • 2 sticks celery, diced
  • 400 g carrots, diced (no need to peel)
  • 400 g baking potatoes, peeled and diced

Other Ingredients

  • 1 tablespoon olive oil
  • 700 ml vegetable stock (from a cube is fine)
  • 1 bay leaf (optional)
  • Salt and black pepper to taste

Instructions

  1. Prepare and soften the base: Place the olive oil, diced onions, and diced celery in a fairly large saucepan. Gently fry with the lid on for 5 minutes, stirring occasionally, until the vegetables have softened but not browned.
  2. Add vegetables and simmer: Add the diced carrots, peeled and diced potatoes, vegetable stock, bay leaf (if using), salt, and black pepper to the saucepan. Increase the heat to bring the mixture to a boil, then reduce to a low simmer. Cover with the lid and cook for 15 minutes or until the vegetables are very soft.
  3. Blend the soup: Remove the bay leaf. Carefully tip the hot soup into a blender and blitz until completely smooth. Take care handling hot liquids to avoid burns.
  4. Adjust consistency and heat: Pour the blended soup back into the saucepan if desired, warming it up to your preferred serving temperature. Add extra water if the soup is too thick. Check and adjust seasoning as needed.
  5. Serve: Ladle the soup into bowls and serve alongside homemade bread for a complete, satisfying meal.

Notes

  • Carrots do not need to be peeled as blending incorporates the skins, which add nutrients and save prep time.
  • Use floury or baking potatoes for the best creamy texture.
  • Use only black pepper for seasoning, as vegetable stock cubes add enough saltiness.
  • Cut vegetables into small pieces so they cook completely soft within 15 minutes.
  • The soup can be blended with a stick blender or served chunky if preferred.
  • This soup is suitable for freezing and can be reheated as needed.
  • Nutrition information is approximate and intended as a guideline.

Find it online: https://recipeplenty.com/carrot-and-potato-soup-recipe/