Carrot Potato Soup

Carrot potato soup is a warm, comforting dish that’s both simple and satisfying. Made with just a handful of ingredients like carrots, potatoes, and vegetable broth, it comes together quickly with minimal effort. The result is a creamy, flavorful soup that’s perfect for busy weeknights or anytime you want an easy, hearty meal.

Love More Soup Recipes? Try My Lemon Chicken Orzo Soup or this Cheesy Potato Soup next.

Why You’ll Love This Recipe

Naturally creamy potatoes and sweet carrots create a comforting balance of flavors in every spoonful. A touch of turmeric adds warmth and a beautiful golden hue, making the soup feel extra special. Quick, budget-friendly, and satisfying, it’s the perfect cozy meal for any day of the week.

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Ingredient List

For the Soup Base:

• 1 tablespoon extra-virgin olive oil
• 4 cups carrots, chopped
• 2 cups potatoes, chopped
• 1½ cups onion, chopped
• 4 cloves garlic, minced

For the Flavor:

• 1 teaspoon fresh thyme (or a pinch of dried thyme)
• 1 tablespoon fresh turmeric (or 1 teaspoon ground turmeric)
• 2½ cups vegetable stock
• 1 teaspoon sea salt (adjust to taste)
• ¼ teaspoon freshly cracked black pepper
• 4 whole bay leaves

For Garnish:

• ¼ cup raw pepitas (pumpkin seeds), optional

Friendly Substitution Notes:

• No fresh turmeric? Use ground but less of it
• Chicken stock instead of vegetable if you want
• Sweet potatoes work instead of regular
• Shallots instead of onions are good too

Why These Ingredients Work

Here’s the thing about simple ingredients – they either work together or they don’t. These do. Carrots bring the sweetness, potatoes create that thick, creamy base when you blend them up. Onions make everything taste better (duh), garlic adds punch, and turmeric brings color plus health benefits. Bay leaves smell incredible while cooking but don’t forget to fish them out! Those pepitas on top add crunch because nobody wants boring soup texture.

Essential Tools and Equipment

You need basic stuff:

• Big soup pot
• Stick blender or regular blender
• Knife and cutting board
• Wooden spoon
• Measuring stuff
• Ladle

How To Make Carrot Potato Soup

Build Your Flavor Base

Get your oil hot in the pot. Throw in chopped onions and let them cook until they smell good – maybe 4 minutes. Add garlic, stir it around for a minute. Don’t let anything burn.

Add the Stars of the Show

Dump in carrots, potatoes, thyme, turmeric, bay leaves, salt, pepper. Mix it all up so the turmeric coats everything yellow.

Simmer to Perfection

Pour in your stock. Bring it to a bubble, then turn heat down and cover. Wait 20 minutes. Poke vegetables with a fork – they should be soft.

Create Silky Smoothness

Fish out the bay leaves first! Use your stick blender and blend until smooth. If using regular blender, do small batches and be careful.

Taste and Serve

Taste it. Add more salt if needed. Put in bowls, sprinkle pepitas on top.

You Must Know

Don’t cook this on high heat – everything will burn. Remove bay leaves before blending or you’ll bite into one later and hate life.

Personal Secret: I char my carrots in a dry pan for two minutes first. Sounds dumb but makes them taste better. My neighbor bugs me constantly asking what I put in this soup.

Common Mistakes to Avoid: Don’t rush the onion step – they need to get soft and smell good first. Don’t forget to remove bay leaves before blending (ask me how I know). And please taste before adding salt because some vegetable stocks are already loaded with sodium.

Pro Tips & Cooking Hacks

• Chop everything the same size – sounds basic, but uneven pieces cook weird
• Taste your stock first – some brands are super salty, others taste like water
• Don’t blend scorching hot soup – learned this the hard way, kitchen ceiling still has stains
• Save some unblended chunks if your family likes texture (mine doesn’t)
• Double the recipe – it freezes perfect and future you will thank you

Flavor Variations & Suggestions

Make it spicy: Add chopped jalapeños with onions Different herbs: Use rosemary instead of thyme Coconut version: Stir in coconut milk at the end Ginger kick: Add fresh ginger with garlic Smoky taste: Toss in a roasted red pepper

Make-Ahead Options

Make the whole thing 3 days before, keep in fridge. Tastes better next day anyway. Freeze portions for up to 3 months. When reheating frozen soup, thaw in fridge overnight then heat on stove slowly.

Recipe Notes & Baker’s Tips

Fresh turmeric stains everything yellow but tastes way better than powder. Wear gloves or have yellow fingers for a week – your choice. I use whatever potatoes are cheapest, but Yukon Golds make it extra creamy. If your soup looks thick after blending, add more stock until it looks right to you. There’s no soup police.

Serving Suggestions

This soup works for everything. Fancy dinner party? Check. Sick kid needs comfort food? Check. You forgot to meal prep and it’s Wednesday? Double check. I serve it with whatever bread we have around, but crusty sourdough makes it feel fancy. My kids dip grilled cheese in it like it’s tomato soup. Works for me.

How to Store Your Carrot Potato Soup

Fridge: Keep covered 3-4 days Freezer: 3 months in containers Reheating: Heat slowly on stove, stir a lot. Add more broth if thick. Microwave works too – 30 seconds at a time.

Allergy Information

No dairy, no gluten, no nuts (skip pepitas if nut allergic). Vegan friendly.

Watch out: Some vegetable stocks have tomato in them. Read labels if you’re sensitive to nightshades.

Questions I Get Asked A Lot

Can I use sweet potatoes?

Yes! Sweet potatoes make it even sweeter. Use same amount.

Is carrot and potato soup freezable?

Totally. Freeze up to 3 months. Thaw in fridge then reheat slow.

Can this be made in advance?

Make it 3 days ahead. Keeps in fridge. Actually tastes better next day.

No immersion blender?

Regular blender works. Small batches. Let it cool first.

My soup isn’t orange enough

Use more turmeric. Fresh turmeric makes it super yellow. Good carrots help too.

Can I add meat?

Sure. Cooked chicken, white beans, chickpeas – whatever.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your own variations and serving ideas.