Cozy Up with the Best Creamy Carrot Potato Soup Recipe
Warm and comforting, this Creamy Carrot Potato Soup is quick to prepare and perfect for cozy dinners.
Equipment
- large pot
- immersion blender
Ingredients
For the Soup Base
- 4 cups Carrots Chopped
- 4 cups Yukon Gold Potatoes Peeled and chopped
- 1 medium Yellow Onion Diced
- 3 cloves Garlic Minced
For Flavor & Creaminess
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Coconut Milk
For Cooking & Seasoning
- 2 tablespoons Olive Oil
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Prepare Ingredients: Start by peeling and chopping the carrots and potatoes, dicing the onion, and mincing the garlic. This should take about 10-15 minutes to get everything ready!
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing them until they're translucent, which should take about 5 minutes.
- Add Vegetables: Stir in the chopped carrots and potatoes along with the ground cumin and paprika. Cook for an additional 2 minutes.
- Add Broth & Simmer: Pour in enough low-sodium vegetable broth to cover the veggies. Bring it to a boil, then reduce the heat and let it simmer until the vegetables are tender, around 20 minutes.
- Blend Soup: Carefully remove the pot from heat and blend the soup until smooth.
- Finish with Coconut Milk: Stir in the coconut milk for that extra creaminess and add salt and pepper to taste.
Notes
Optional: Garnish with fresh herbs or a drizzle of olive oil for an elegant touch. Store leftovers in an airtight container and enjoy them within five days, or freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 220kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 40mgIron: 2mg
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