Potato and Carrot Soup
Potato and carrot soup is a hearty, delicious and creamy vegetable soup made with staple ingredients.
- 1 onion
- 3 garlic cloves
- 7 oz carrots (200 g)
- 1 ¾ lbs potatoes (800 g)
- 4 cups vegetable stock (1 l)
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- freshly ground black pepper
Prepare your ingredients by peeling and dicing the vegetables.
Heat up some cooking spray or vegetable oil in a large pot on medium heat. Add the onion and garlic, and sauté them for a few minutes until the onion is soft and translucent.
Add the diced potatoes, carrots, vegetable stock and nutmeg to the pot. Cover with a lid, and bring the soup to a boil. Reduce to a simmer, and leave it to cook until the vegetables are soft enough to easily pierce with a fork with little resistance, about 15-20 minutes.
Use an immersion blender (like this one from Amazon) to puree the soup completely smooth. Add salt and pepper to taste.
Serve the soup immediately while it’s still hot!
Can I use frozen carrots or potatoes? – Absolutely! Both will work just fine in this recipe. I love to freeze any vegetables, to use in dishes like these.
Here is how you can best store any leftovers:
Storing: You can store the soup in a refrigerator for up to 4 days. Reheat it before serving.
Freezing: Potato and carrot soup can also be frozen for up to 6 months. Place it in freezer safe containers, and freeze either in big batches or in portion sizes for easy future meals. Thaw and reheat before serving.
Reheating: This soup can be reheated in a few minutes in a microwave. Larger batches can also be reheated in a pot on the stove top.
Make ahead: As this soup stores and reheats really well, it’s perfect as an easy make ahead meal. Consider making a double batch and freeze the leftovers.
Calories: 200kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1278mg | Potassium: 1043mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8789IU | Vitamin C: 45mg | Calcium: 51mg | Iron: 2mg