4.60 from 5 votes
ByJeanineOn Updated
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Carrot and Potato Soup is a super creamy vegetarian soup that is filled with warm flavors of sweet carrots and yummy potatoes with ginger, parsley, and sour cream.
The fall weather has finally hit us! Which means soups and comfort food time is here! I love this time of year. The crisp air and theyummy, hearty meals like this Carrot and Potato Soup that go along with that crisp weather!
When I think of fall beside the colder weather, the leaves falling to the ground and the flu bugs that tend to come along, I think of comfort. Comfort food, especially ones that contain vegetables that are ideal for you and your health. Ginger, an ingredient in this soup I am about to share with you, is excellent for fall. It’s a beautiful little addition, and has a lot of benefits!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- White potatoes
- Carrots
- Chicken and vegetable broth
- Sweet onion
- Garlic
- Sour cream
- Ginger
- Green onion
- Italian parsley
- Salt and pepper
How to Carrot and Potato Soup
- Step One: Add vegetable oil to a large pot over medium heat. Add the onion, ginger and garlic. Cook, stirring frequently, until onions are soft.
- Step Two: Add the carrots and potatoes to the pot. Cook until the carrots start to sweat.
- Step Three: Add broth and bring to a gentle boil.
- Step Four: Simmer, covered for 25 to 30 minutes or until carrots and potatoes are cooked.
- Step Five: Remove from heat and let cool for 15 minutes. Transfer carrots and ½ the potatoes to blender. Pour in half your broth and purée soup (be sure to let steam escape).
- Step Six: Add sour cream and blend well.
- Step Seven: Continue adding broth until desired thickness. Season with salt and pepper.
- Step Eight: Add extra potatoes to soup and garnish with green onions and Italian parsley.
Soups are one of those meals that everyone loves and we never really have any objections to the soups we come up with! Today, I’m sharing this delicious Carrotand Potato soup with you.
This is soup for those who love veggies! It’s delicious, creamy and filling. I like the creamier soups as opposed to the runnier soups, especially during fall. They can’t be beaten. Something about them just screams comfort and warmth.
With the leaves changing, the weather being cooler and the kids spending more time inside. Making a good big pot of soup is a great way to not only have the house smelling delicious but fill everyone’s bellies up with a hearty bowl of soup.
If you are like me and enjoy a creamier, heavier soup. This is the soup for you. It’s perfect for a family meal, and leftovers make great lunches for the week! My kids even like taking them in a thermos to school – they stay hot and taste just as good the next day or day after!
You’ll also like Hash Brown Potato Soup and Instant Pot Cauliflower Soup.
You might also like Chicken Enchilada Soup, Cream of Celery Soup, Loaded Baked Potato Soup, Cream of Carrot Soup orCorn Chowder. Check out Parmesan Roasted Carrots, Sweet and Sour Carrots and Irish Potatoes.
What are your favorite fall soups or comfort foods?
Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.
Rate this Recipe
4.60 from 5 votes
Carrot and Potato Soup
Created by Stacie Vaughan
Servings 4
Prep Time 40 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour 10 minutes minutes
This super creamy vegetarian soup is filled with warm flavors of sweet carrots and yummy potatoes with ginger, parsley, and sour cream.
Rate this Recipe
Ingredients
- 3 tbsp vegetable oil
- 4 medium white potatoes peeled and chopped
- 2 ½ lbs carrots unpeeled, chopped
- 4 cups chicken or vegetable broth
- ½ roughly chopped sweet onion
- 2 tbsp chopped garlic
- 1 ½ cup sour cream
- 3 tbsp freshly chopped ginger
- ⅓ cup chopped green onion
- Italian parsley sprigs
- salt and pepper to taste
Instructions
Add vegetable oil to a large pot over medium heat. Add the onion, ginger and garlic. Cook, stirring frequently, until onions are soft.
Add the carrots and potatoes to the pot. Cook until the carrots start to sweat.
Add broth and bring to gentle boil.
Simmer, covered for 25 to 30 minutes or until carrots and potatoes are cooked.
Remove from heat and let cool for 15 minutes. Transfer carrots and ½ the potatoes to blender. Pour in half your broth and purée soup (be sure to let steam escape).
Add sour cream and blend well.
Continue adding broth until desired thickness. Season with salt and pepper.
Add extra potatoes to soup and garnish with green onions and Italian parsley.
Equipment
Nutrition
Serving: 1g | Calories: 752kcal | Carbohydrates: 69g | Protein: 42g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 550mg | Fiber: 13g | Sugar: 16g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Soups
Cuisine American
Keyword Carrot and Potato Soup
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