Description
A creamy and comforting carrot and potato soup made with simple ingredients like carrots, Yukon gold potatoes, and vegetable broth, blended to a smooth texture and finished with a touch of cream and fresh lemon juice. This wholesome soup is perfect for a cozy meal and is suitable for vegetarians and gluten-free diets.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound carrots, peeled and sliced
- 1 pound Yukon gold potatoes, peeled and diced
Liquids & Broth
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream or coconut milk
Seasonings & Herbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add vegetables and liquids: Add the sliced carrots and diced potatoes to the pot. Pour in the vegetable broth and water. Stir to combine.
- Season the soup: Add dried thyme, salt, and black pepper to the pot. Stir well to distribute the seasonings evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and simmer gently for 20 to 25 minutes, or until the carrots and potatoes are tender when pierced with a fork.
- Puree the soup: Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Return the pureed soup to low heat.
- Add cream and lemon juice: Stir in the heavy cream or coconut milk and fresh lemon juice. Adjust seasoning as needed with additional salt and pepper.
- Final simmer and serve: Let the soup simmer for another 2 to 3 minutes to allow flavors to meld. Ladle the soup into bowls and garnish each serving with chopped fresh parsley before serving warm.
Notes
- For a thicker soup, reduce the water quantity slightly or add an extra potato.
- For a dairy-free version, substitute heavy cream with coconut milk.
- This soup stores well in the refrigerator for up to four days.
- Freeze leftovers in airtight containers for up to two months.
