Description

Carrot Potato Soup is a creamy, spiced vegetable soup made with carrots, potatoes, and warm seasonings. Nourishing and comforting, it’s easy to adapt for vegan, vegetarian, or protein-rich variations, making it perfect for cozy meals any time of year.

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon turmeric powder

1/4 teaspoon red pepper flakes (optional)

1 pound carrots, peeled and chopped

1 pound potatoes, peeled and chopped (Yukon Gold or Russet)

6 cups vegetable broth (or chicken broth)

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

1/4 cup heavy cream or coconut milk (optional)

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion for 5–7 minutes until softened.
Add garlic, ginger, cumin, coriander, turmeric, and red pepper flakes (if using). Cook 1 minute until fragrant.
Stir in carrots and potatoes, coating them in spices.
Pour in broth, season with salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer 20–25 minutes until vegetables are tender.
Blend with an immersion blender until smooth (or use a regular blender in batches).
Stir in cream or coconut milk if desired. Adjust seasoning to taste.
Ladle into bowls, garnish with fresh herbs, and serve with lemon wedges.

Notes

Roast carrots and potatoes first for deeper flavor.

Make vegan by using vegetable broth and coconut milk.

Boost protein by adding chickpeas, lentils, or shredded chicken.

Use parsnips or sweet potatoes for variation.

Soup thickens as it sits—add broth when reheating if needed.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6g
Sodium: 520mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg