This Carrot and potato soup is the perfect winter warmer on a cold day. This soup is a winner, heathy and delicious and sooooo creamy. Not to forget easy and fast.
My daughter loves this soup and calls it sunshine soup because of the beautiful, vibrant color. In the middle of winter you need something to brighten up your day, this soup will do just that. Easy weekday lunch or dinner. Serve with some crusty bread for dipping and top with a little extra chili for a spicier soup, my kids are not a big fan of really spicy food and this way everyone can adjust it to their liking.
Ingredients
This creamy potato and carrot soup is easy to make and budget friendly too. All you need are a few ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Olive oil
- Carrots, peeled and sliced
- Onion, peeled and chopped
- Garlic, peeled and chopped
- Ginger, peeled and grated
- Potatoes, peeled and chopped
- Vegetal broth
- Canned coconut milk
- Spices, Salt, black pepper, turmeric, yellow curry powder (optional)
- Lime, juced
- Topping, red chili and fresh cilantro
See recipe card for quantities.
Instructions
- Add the oil, carrots, onions, garlic and ginger to a large pot and sauté over medium heat for a few minutes until the onion is translucent.
- Stir in the potatoes and saute for 1 minute more. Then add the vegetal broth, coconut milk and spices, if you like it a little spicier add the optional curry powder. Reserve about little of the coconut milk to top the soup with if desired. Boil for about 10-15 minutes until the vegetables are fork tender.
- Turn the heat off and blend until smooth with a hand held bender. Add lime juice to your taste. Serve hot with a drizzle of the reserved coconut milk and top with chilies and cilantro. Tastes great with some crusty bread for dipping.
Substitutions and Variations
- Spicy – this creamy carrot soup has a little red chili flakes added for a little hint of heat. To make it spicier add more to taste!
- Potatoes – They add creaminess and substance to this soup. Can also be replaced with either sweet potatoes, pumpkin, butternut squash or more carrots.
- Carrots – Tastes great in combination with the potato. Pumpkin, butternut squash or sweet potato can be used as well.
- Onion – normal yellow union is used in this soup, can be replaced with red onion or leek.
- Herbs – I have topped this soup with some fresh cilantro or chopped parsley also tastes great.
Another great warming winter soup to try is this Spiced carrot and lentil soup or this Sweet potato, coconut and chilli soup.
Top Tip
For the smoothest and creamiest soup, use full fat coconut milk. Make sure to boil the soup until the potato and carrot is really soft before blending it. If the soup is too thick , add a little more vegetable broth or water to thin it out.
More soup recipes to try:
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This Carrot and potato soup is the perfect winter warmer on a cold day. This soup is a winner, heathy and delicious and sooooo creamy. Not to forget easy and fast.
- 1 tablespoon Olive oil
- 500 g Carrots, peeled and sliced (about 4 big carrots)
- 1 Yellow onion, peeled and chopped
- 2 Garlic cloves, peeled and chopped
- 1 tablespoon ginger, grated
- 400 g potatoes, peeled and chopped (about 2 medium sized)
- 1 liter vegetal broth
- 1 400g, 14oz) can of coconut milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon curry powder (optional)
- 1 lime, juiced
- 1 red chili slices and fresh cilantro for topping (optional)
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Add the oil, carrots, onions, garlic and ginger to a large pot and sauté over medium heat for a few minutes until the onion is translucent.
-
Stir in the potatoes and saute for 1 minute more. Then add the vegetal broth, coconut milk and spices, if you like it a little spicier add the optional curry powder. Reserve a little of the coconut milk to top the soup with if desired. Boil for about 10-15 minutes until the vegetables are fork tender.
-
Turn the heat off and blend until smooth with an immersion bender. Add lime juice to taste.
Serve hot with a drizzle of the reserved coconut milk and top with chilies and cilantro. Tastes great with some crusty bread for dipping.
Enjoy!
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