Creamy Potato Carrot Soup (Printable Version)
# What You'll Need:
→ Vegetables
01 -
400 grams potatoes, peeled and diced
02 -
250 grams carrots, peeled and sliced
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
→ Liquids
05 -
1 liter vegetable broth
→ Fats
06 -
2 tablespoons olive oil or butter
→ Seasonings
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnish (optional)
09 -
Fresh parsley, chopped
# Step-by-Step Directions:
01 -
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until softened and fragrant, about 5 minutes.
02 -
Incorporate diced potatoes and sliced carrots into the pot. Stir to coat vegetables evenly with the aromatic base.
03 -
Pour in the vegetable broth, ensuring the vegetables are just covered. Bring to a boil, then reduce heat to low. Simmer gently for 20 to 25 minutes, or until vegetables are tender when pierced with a fork.
04 -
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a countertop blender and puree until silky.
05 -
Taste and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh parsley if desired. Optionally, add a swirl of cream or croutons for added richness.
# Helpful Notes:
01 -
Peeling the vegetables yields a smoother texture, but keeping skins on adds nutrients and texture if washed thoroughly.
02 -
For a vegan version, use olive oil and omit cream or dairy-based garnishes.
03 -
The soup freezes well; cool completely before freezing in airtight containers. Reheat gently with additional broth or water if needed.