Potato and Carrot Soup

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Potato and carrot soup is a hearty, delicious and creamy vegetable soup made with staple ingredients.

Prep Time5

Cook Time25

Course: lunch, Main Course, Soup

Cuisine: International

Keyword: carrots, dairy free, potatoes, vegan

Servings:

Calories: 200kcal

Author: Tonje

Cost: Cheap

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

Instructions

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!

Notes

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.

Leftovers

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.

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