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–+ servings

Creamy Carrot Potato Soup

A comforting soup made from carrots and potatoes, blended with spices and coconut milk for a rich and creamy texture, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium carrots, peeled and diced
  • 2 large potatoes, peeled and diced (russet or Yukon gold work well)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
Liquids
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or heavy cream (use coconut milk for a vegan option)
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
Garnish
  • Fresh herbs (like parsley) for garnish, optional

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the diced onions and cook until soft and translucent, about 4-5 minutes.
  3. Toss in the garlic, stirring for about a minute until aromatic.
  4. Introduce the carrots and potatoes to the pot, mixing gently with the onions and garlic.
Cooking
  1. Sprinkle in the ground cumin, salt, and pepper.
  2. Pour in the broth, stir, and bring to a boil.
  3. Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
  4. Use an immersion blender to puree the mixture until smooth.
  5. Stir in the coconut milk or heavy cream.
Serving
  1. Taste the soup and adjust seasoning if necessary.
  2. Serve warm, garnished with fresh herbs.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 8gSodium: 500mgFiber: 5gSugar: 6g

Notes

This soup pairs wonderfully with crusty bread or a fresh salad on the side. For added depth, sauté leeks along with the onions, or spice it up with a pinch of cayenne pepper. You can also blend in spinach or kale for extra greens.

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