Carrot Potato Soup
Cozy up with this sweet and savory Carrot Potato Soup complete with herbes de Provence.
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Right now it is so miserable out. It is grey and dark, aside from flashes of lightning. But it is the perfect day to stay in cozy clothes, work from home, and make a wholesome, flavorful Carrot Potato Soup.
This recipe for Carrot Potato Soup was inspired by the Creamy Carrot Potato Soup made by chef Liv Dansky of Le Cordon Bleu in London. My favorite modification is the addition of herbs de Provence and thyme. While carrots have a distinct taste and sweetness, I would not consider them or potatoes flavorful on their own. So the addition of these herbs along with heavy cream and butter, gives this soup the most delicious flavor and creamy texture.
I always used thyme when making a whole chicken or for Thanksgiving, but I’ll admit it was never my go-to herb. I love the way the peppery, sweetness of thyme elevates something as simple as carrots and potatoes. Lately, I have used it in so many dishes, like Lamb Stew (another delicious comfort soup) and easy Roasted Potatoes and Carrots.
You will love this Carrot Potato Soup because it is foolproof and you likely have most of the ingredients on hand already. It also will leave your home smelling fragrant and feeling extra cozy.
Is Carrot Potato Soup Healthy?
This Carrot Potato Soup is a great source of many vitamins and minerals. Carrots are known for their beta-carotene, but they are also rich in antioxidants, potassium, and fiber. Potatoes are also rich in potassium and fiber which make you feel fuller longer. Let’s not forget about thyme, which I’ve been carrying on and on about. Thyme has antioxidant effects and may help fight infections. Along with all of this, we have onions, herbs de Provence, and fresh parsley, making this soup quite nutritious.
This soup can easily be vegetarian with the proper modifications. Just substitute the chicken broth with vegetable broth and you are all set!
A note on sauteeing Onions
Onions are the cornerstone of many recipes, but skipping this one IMPORTANT STEP can kill your dish! Whether you are preparing this delicious Carrot Potato Soup or this yummy Simple Kale Soup you start the same way: sauteeing the onions.
Years ago I was making my family recipe for tomato sauce and was not thrilled with the result, it was super oniony! The next time I made it I told my dad (who is a chef and culinary teacher) that I was going to leave the onions out because it ruined the dish last time. Little did I know that if you do not completely allow the onions to cook, until they are clear and soft, you are going to have an overpowering taste of onions, similar to raw onions! It may take an extra couple of minutes and require full attention, but be present for this step and do it correctly.
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 6 cups low-sodium chicken broth
- 5 medium carrots, peeled and sliced
- 3 medium russet potatoes, peeled and sliced
- 1 teaspoon herbs de Provence
- 1 pinch dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream
- 8 sprigs fresh parsley for garnish
INSTRUCTIONS
Sauté
Melt butter and cook onions until they’re soft and clear.
Simmer
Add broth, veggies, and herbs. Boil, then simmer until everything’s tender.
Blend
Puree the soup in a blender until it’s completely smooth.
Garnish and Enjoy
Pour into bowls, add cream, and parsley.
Devour!
FAQs & Tips
This soup can be made ahead and stored in the fridge for three to five days and in the freezer for up to three months.
To thicken your soup simply make a roux (one part butter melted, one part flour whisked in) or add some sour cream or greek yogurt.
I have a horrible habit of oversalting when I think a dish is bland. One trick is to add a bit of acid, like a squeeze of lemon to help bring out the flavors. You can also add more Herbs de Provence.
One way to make this recipe a bit faster is to precook the potatoes and carrots in boiling water while you prep the other ingredients.
Serving Suggestions
Nothing goes better than warm bread, slathered in salted butter to dip in a wholesome soup. Instead of store-bought, elevate your meal with this low-carb Cauliflower Bread , or go for extra sweet and savory with this Cinnamon Banana Bread. YUM!
Another great serving suggestion if you are hosting a lunch, would be to serve you Carrot Potato Soup with a variety of sandwiches. Mix it up with Bahn Mi Sandwich, Chicken Pesto Sandwich, and this gluten-free Grilled Cheese Hummus Sandwich. Protip: cut them into quarters and serve them as canapes on a tiered serving platter.
Carrot Soup with Potatoes and Cream
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 6 cups low-sodium chicken broth
- 5 medium carrots peeled and sliced
- 3 medium russet potatoes peeled and sliced
- 1 teaspoon herbs de Provence
- 1 pinch dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream
- 8 sprigs fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat until foaming. Sauté onion until soft and translucent, about 3-4 minutes.
- Add chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, approximately 30 minutes.
- Carefully transfer the soup to a blender, filling only halfway to prevent overflow. Cover with a lid and a kitchen towel for safety, and blend starting with quick pulses, then continuously until smooth. Work in batches if necessary.
- Serve the pureed soup into bowls, drizzle with heavy cream, and garnish with a sprig of parsley. DEVOUR!
Nutrition
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