Carrot Potato Soup is creamy, cozy, and full of nourishing flavor. I love how the sweetness of the carrots blends perfectly with the comforting texture of potatoes, all wrapped in a smooth, velvety broth. It’s simple, filling, and just what I want on a cool day—or anytime I’m craving a wholesome bowl of homemade soup.

Why You’ll Love This Recipe

I love this recipe because it’s made with basic ingredients but tastes like something special. It’s naturally vegetarian, easy to make vegan, and great for batch cooking. The texture is silky, the flavor is lightly sweet and earthy, and it’s one of those soups that warms me from the inside out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots, peeled and chopped
Potatoes, peeled and cubed
Onion, chopped
Garlic, minced
Olive oil or butter
Vegetable broth (or chicken broth if preferred)
Salt and black pepper
Dried thyme or rosemary (optional)
Splash of plant-based or regular cream (optional, for extra creaminess)
Fresh herbs like parsley or chives for garnish

Directions

I heat olive oil or butter in a large pot over medium heat and sauté the onions until translucent.
I add the garlic, carrots, and potatoes, cooking for a few minutes to let the flavors develop.
I pour in the broth and season with salt, pepper, and optional herbs.
I bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes, or until the carrots and potatoes are very tender.
I use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
I stir in a splash of cream if I want a richer texture, then taste and adjust seasoning.
I serve hot, topped with fresh herbs or a swirl of cream.

Servings and timing

This recipe makes about 4 servings and takes around 35–40 minutes from start to finish. It’s great for a quick lunch, dinner starter, or light main meal.

Variations

I add a pinch of curry powder or ginger for a warm, spiced version.
I mix in cooked lentils or white beans for extra protein.
I top it with croutons, crispy chickpeas, or shredded cheese for texture.
I use sweet potatoes instead of regular potatoes for a deeper, slightly sweeter flavor.

storage/reheating

I store leftovers in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop. This soup also freezes beautifully—just thaw and reheat when I’m ready for it again.

FAQs

Do I have to peel the carrots and potatoes?

I usually do for a smoother texture, but if the skins are clean and tender, I sometimes leave them on.

Can I make this soup vegan?

Yes! I just use olive oil and skip the cream or use a dairy-free version like coconut milk or oat cream.

What’s the best way to blend the soup?

An immersion blender is easiest, but I can use a countertop blender in batches—just let the soup cool slightly first.

Can I add other vegetables?

Absolutely. I’ve added celery, parsnips, or even a handful of spinach at the end for extra color and nutrition.

Is this soup freezer-friendly?

Yes. I let it cool completely, then freeze in containers for up to 3 months. I reheat gently on the stovetop.

Conclusion

Carrot Potato Soup is one of those simple, heartwarming recipes I keep coming back to. It’s smooth, flavorful, and easy to adapt to what I have on hand. Whether I need a comforting lunch, a cozy dinner, or a meal prep staple, this soup always delivers warm, nourishing goodness in every spoonful.