Description
This Creamy Potato Carrot Soup is everything you want in a cozy, comforting dish — smooth, hearty, and naturally creamy without needing any dairy. Perfect as a quick dinner, healthy lunch, or part of your favorite collection of fall and winter food ideas. Made with simple pantry staples, this easy recipe is a great addition to your dinner ideas and healthy snack planning. Whether you’re meal prepping or serving guests, this soup delivers rich flavor with minimal fuss.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
3 medium carrots, sliced
3 medium potatoes (Yukon Gold or white), peeled and cubed
4 cups vegetable broth
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons chopped fresh parsley
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions, celery, and garlic. Cook until onions turn translucent and fragrant.
2. Add sliced carrots and cubed potatoes. Stir to combine and let cook for 2–3 minutes.
3. Pour in vegetable broth, ensuring vegetables are fully covered. Add bay leaf, salt, and pepper. Stir and bring to a boil.
4. Lower heat and simmer for 25–30 minutes or until vegetables are fork-tender.
5. Remove bay leaf. For a creamier texture, use an immersion blender to blend part or all of the soup.
6. Stir in chopped fresh parsley. Taste and adjust seasoning if needed. Serve hot.
Notes
For extra creaminess, blend only half the soup and leave the rest chunky.
A splash of lemon juice or coconut milk at the end boosts flavor and richness.
This soup freezes well, making it perfect for batch cooking or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg