This one pot Carrot and potato soup is the perfect winter warmer on a cold day. Easy and fast to make, heathy and delicious and sooooo creamy. A real crowd pleaser!
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 and your taste buds, this soup will do just that! It is a great, easy weekday lunch or dinner loaded with flavor, just like this Carrot and Celery Soup.
This soup is a winner, serve with some crusty bread for dipping. Top with a little red pepper flakes or fresh chili for a spicier soup, my kids are not big fans of spicy food, and this way everyone can adjust it to their liking. Just like this Carrot and sweet potato soup.
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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, or oil of choice, avocado oil is a great option.
- Carrots, peeled and sliced
- Onion, peeled and chopped
- Garlic, minced
- Ginger, peeled and grated
- Potatoes, peeled and chopped
- Vegetal broth, or broth of choice
- Canned coconut milk, preferably full fat for a creamier soup.
- Spices, Salt, black pepper, turmeric, yellow curry powder (optional)
- Lime juice, freshly squeezed for a hint of freshness and balance the sweetness from the carrots.
- Topping, red pepper flakes and fresh cilantro (optional)
See recipe card for quantities.
Instructions
- Add the oil, carrots and onions to a large soup pot or Dutch oven and sauté over medium heat for a few minutes until the onion is translucent.
- Stir in the minced garlic, ginger and spices and sauté for another minute or until till fragrant.
- Add the potatoes, vegetal broth and coconut milk (optional reserve about little of the coconut milk to top the soup with if desired). Bring the soup to a boil, stir well and then reduce to a simmer for about 10-15 minutes, or until the vegetables are fork tender.
- Turn the heat off and blend until smooth and creamy with an immersion bender. Stir in the freshly squeezed lime juice to taste and season with more salt and pepper if needed.
- Serve hot with a drizzle of the reserved coconut milk and for a spicier soup, top with some red pepper flakes, fresh chili and cilantro if desired. Tastes great with some crusty bread for dipping.
Substitutions and Variations
- Spicy – this creamy carrot soup has a hint of spice from the curry powder and little red pepper flakes. To make it spicier, use a spicy curry blend and add more red pepper flakes 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, if you don’t like cilantro, chopped parsley is a great alternative.
Another great warming winter soup to try is this Spiced carrot and lentil soup or this Sweet potato, coconut and chilli soup.
EQUIPMENT
This creamy soup carrot and potato is blended with an immersion blender. It is the easiest and fastest way to blend soup straight in the soup pot. If you don’t have and immersion blender, use a normal blender or food processor instead. Let the soup cool down a little before adding it to a blender or food processor. Be carful when working with warm soup so you don’t burn yourself. Don’t overfull the food processor or blender, the soup can leak or splash out, if needed blend the soup in batches. When blended, add the soup back to the soup pot and heat if needed.
STORAGE
This spiced carrot and potato soup makes a great meal prep and tastes even better the next day when the flavors has developed. Store in the fridge or freeze the soup, see the instructions below.
- Refrigerator: Let the carrots and potato soup cool down to room temperature, then pour into an airtight container and seal tight with the lid. The soup can be stored in the fridge for up to 5 – 6 days.
- Freezer: The soup can also be frozen. Follow the directions for the fridge, but make sure not to fill the containers too much, the soup will expand when frozen. Another alternative is to add the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag and seal them really well so the soup won’t leak in the freezer. The soup can be frozen for 2–3 months.
How to reheat leftover soup
The soup can be reheated either in the microwave or on the stove top. The fastest and easiest way, is using the microwave. Pour the soup into a microwave safe bowl. Heat on high heat for 2-3 minutes until it is piping hot and bubbling. Carefully take it out, the bowl might be hot. Stir well and then let it sit for about 30 seconds before serving, this allows the heat to evenly distribute.
If you are reheating a lot of soup, I recommend doing it on the stove. Add the soup to a large pot and heat on low heat, stirring often until the soup comes to a simmer.
Do not save reheated leftovers.
Top Tip
For the smoothest and creamiest soup, use full fat coconut milk. Make sure to cook 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:
I WOULD LOVE TO HEAR FROM YOU!
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This one pot Carrot and potato soup is the perfect winter warmer on a cold day. Easy and fast to make, heathy and delicious and sooooo creamy. A real crowd pleaser!
- 1 tablespoon Olive oil
- 1 lbs (450g) Carrots, peeled and sliced (about 4 big carrots)
- 1 Yellow onion, peeled and chopped
- 2 Garlic cloves, peeled and chopped
- 1 tablespoon ginger, grated
- 1 lbs (450g) potatoes, peeled and chopped (about 2 medium sized)
- 4-5 cups (1 liter) vegetal broth
- 1 14oz (400g) can of coconut milk, preferably full fat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon yellow curry powder (mild or spicy)
- 1 lime, juiced
- Topping: red pepper flakes or fresh chili slices and fresh cilantro for topping (optional)
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Add the oil, carrots and onions to a large soup pot or Dutch oven and sauté over medium heat for a few minutes until the onion is translucent.
-
Stir in the minced garlic, ginger and spices and sauté for another minute or until till fragrant.
-
Add the potatoes, vegetal broth and coconut milk (optional reserve about little of the coconut milk to top the soup with if desired). Bring the soup to a boil, stir well and then reduce to a simmer for about 10-15 minutes, or until the vegetables are fork tender.
-
Turn the heat off and blend until smooth and creamy with an immersion bender. Stir in the freshly squeezed lime juice to taste and season with more salt and pepper if needed.
-
Serve hot with a drizzle of the reserved coconut milk and for a spicier soup, top with some red pepper flakes, fresh chili and cilantro if desired. Tastes great with some crusty bread for dipping.
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