Description
This creamy carrot potato soup combines sweet carrots, tender potatoes, and warming turmeric for a nutritious, vegan-friendly meal that’s perfect for any season.
Ingredients
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
Instructions
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.
Dump in carrots, potatoes, thyme, turmeric, bay leaves, salt, pepper. Mix it all up so the turmeric coats everything yellow.
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.
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 it. Add more salt if needed. Put in bowls, sprinkle pepitas on top.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American