Creamy Carrot Potato Soup: A Hug in a Bowl (Print Version)

Warm up with my Creamy Carrot Potato Soup! It's a simple, comforting bowl of goodness, packed with veggies and so easy to make. Perfect for a cozy night in.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Homestyle
Dietary: Vegetarian

# Ingredients:

→ Soup Base

01 - 1 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, minced
04 - 4 cups carrots, peeled and chopped
05 - 2 large Russet potatoes, peeled and chopped
06 - 4 cups vegetable broth

→ Creaminess & Flavor

07 - 1/2 cup heavy cream
08 - 3 sprigs fresh thyme
09 - 1 bay leaf
10 - Salt to taste
11 - Freshly ground black pepper to taste

→ Finishing Touches

12 - Fresh parsley, chopped, for garnish
13 - Croutons (optional)
14 - Extra swirl of cream (optional)

→ Make It Special

15 - Pinch of nutmeg (optional)
16 - Dash of smoked paprika (optional)

# Instructions:

01 - Grab a big, heavy-bottomed pot or Dutch oven. Drizzle in your olive oil and heat it over medium. Toss in your chopped onion and let it soften, stirring occasionally, until it's translucent and fragrant, about 5-7 minutes. This is where the magic starts; you want to build that flavor base, so don't rush it! I always take a deep breath here and just enjoy the smell. Then, add your minced garlic and cook for just another minute until it's fragrant but not browned. I've burnt garlic once, and the whole batch was ruined, so watch it closely!
02 - Now, toss in your chopped carrots and potatoes. Give them a good stir to coat them in all those lovely aromatics. Pour in your vegetable broth, making sure the veggies are mostly submerged. Add the fresh thyme sprigs and the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 20-25 minutes. You're looking for the carrots and potatoes to be fork-tender. I sometimes sneak a potato out to test; it’s a good excuse for a taste!
03 - Carefully remove the bay leaf and thyme sprigs. Now for the fun part! Using an immersion blender, blend the soup directly in the pot until it’s wonderfully smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be super careful with hot liquids and remember to vent the lid! This step is where the Creamy Carrot Potato Soup truly comes alive, transforming into that velvety texture we're aiming for. It's so satisfying to watch it get silky smooth!
04 - Once blended, stir in the heavy cream. Give it a good whisk to incorporate it completely. Let the soup heat through gently for another 5 minutes over low heat, but don't bring it to a rolling boil after adding the cream, as it can sometimes separate. This is where the richness really develops, adding that luxurious mouthfeel. I always taste it at this point, adjusting seasonings as needed. Sometimes I add a tiny pinch of nutmeg here; it's my little secret!
05 - Taste the Creamy Carrot Potato Soup and season generously with salt and freshly ground black pepper. You might be surprised how much salt it needs to really make the flavors pop. Trust your taste buds here! I've definitely under-seasoned before and it just felt... flat. Don't be afraid to add a bit more until it sings. Ladle the hot soup into bowls. It should be thick, creamy, and wonderfully aromatic.
06 - Finish each bowl with a sprinkle of fresh parsley. You can also add a swirl of extra cream or some crunchy croutons if you're feeling fancy. This final touch makes it look like it came straight from a fancy bistro, but it's just your kitchen creation! Serve it immediately, piping hot. The warmth and comforting aroma are just everything, especially on a chilly day. It truly is a hug in a bowl, I promise!

# Notes:

01 - Don't rush the sautéing of the veggies; that's where the flavor really builds, honestly.
02 - This soup keeps beautifully in the fridge for 3-4 days. I always make extra for lunch!
03 - No heavy cream? A splash of full-fat coconut milk works too, for a different vibe.
04 - Serve it with some crusty bread for dipping; it just feels right, you know?

# Equipment Needed:

01 - Large heavy-bottomed pot or Dutch oven
02 - immersion blender (or regular blender)
03 - sharp knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 5g

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