For a richer flavor, roast the carrots and potatoes before adding them to the soup. Toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 20 minutes, or until tender and slightly caramelized. To make this soup vegan, substitute the butter with olive oil or vegan butter, use vegetable broth, and omit the heavy cream or replace it with coconut cream for a similar richness. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. You may need to add a little extra broth to thin it out if it has thickened during storage.
Carrot Soup with Potatoes and Cream
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS135
A vibrant and velvety soup that beautifully marries the sweetness of carrots with the earthy notes of potatoes, enriched by a touch of cream. Perfect as a comforting starter or a light meal, this soup is a symphony of flavors that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol22 mg
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Fiber4 g
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Protein4 g
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Saturated Fat4 g
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Sodium929 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot or Dutch oven, melt the butter over low heat. Once melted and slightly foamy, add the chopped onion and cook until translucent and softened, about 5-7 minutes.
02
StepAdd the chicken broth, sliced carrots, sliced potatoes, herbes de Provence, dried thyme, and bay leaf. Season generously with sea salt and freshly ground black pepper. (2 minutes)
03
StepIncrease the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and simmer gently until the potatoes and carrots are very tender, about 25-30 minutes.
04
StepRemove the bay leaf from the soup. Carefully transfer the soup in batches to a blender, filling it no more than halfway. Secure the lid tightly and cover with a kitchen towel to prevent splattering. Start blending on low speed, gradually increasing to high, until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot until the soup reaches your desired consistency. (10 minutes)
05
StepDivide the soup evenly among eight bowls. Gently swirl about 1/2 tablespoon of heavy cream into each bowl. Garnish with a fresh parsley sprig and serve immediately. (5 minutes)
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Dolly Okon
Feb 7, 2025I think it tastes even better the next day!
Alfred Conroy
Nov 20, 2024This soup is incredibly easy to make and tastes amazing! My family loved it.
Jace Rowe
Oct 16, 2024Freezes really well - perfect for meal prepping!
Barney Deckow
Jul 13, 2024I used vegetable broth to make it vegetarian, and it was still delicious.
Hortense Torphy
Mar 22, 2024The roasted vegetables tip is a game changer! So much flavor.
Bertram Jerde
Jan 24, 2024I added a pinch of nutmeg as suggested and it was the perfect touch.