Carrot Potato Soup

This post may contain affiliate links. Please read my disclosure policy for more details.

Comforting and simple, this carrot potato soup is a must-make for soup season. It’s economical, easy to throw together with a few basic ingredients, and it makes a delicious, versatile family meal.

It’s one of those clever recipes that come in handy when your fridge or cupboard are almost empty, and it’s also great to use up forgotten carrots and potatoes.

Close-up of a spoon full of carrot potato soup, and white bowl with soup in the background.

It basically checks all of the boxes of everything I love in a cozy soup this time of year: it’s filling, hearty, vegetarian and flavorful.

The sweetness from the sautéed onion and the aromatic herbs make an essential flavor base, while the thick texture comes from the potatoes that nicely break down as the soup simmers. Plus, with a quick whizz in the blender, you can get the benefit of both worlds: creamy soup with soft chunks of vegetables. YUM.

It’s also versatile, kid-friendly, and so easy to customise with your whatever green, beans or grains you have on hand. That’s a huge bonus for weeknight meals.

Once you see how good and easy it is, you’ll be making it all the time!

Serve it with crusty bread like these panini rolls or this warm Italian focaccia, and you’ll be in heaven!

List of the ingredients

  • Carrots
  • Potatoes
  • Celery
  • Onion
  • Garlic
  • Butter or olive oil
  • Herbs (Italian seasoning, thyme, dried and fresh parsley)
  • Salt & Pepper
Top view of the ingredients to make carrot potato soup over a white background.

How to make carrot potato soup

(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)

  • Saute’ diced onion in butter or olive oil until soft, then add the garlic.
  • Stir in carrots, potatoes, celery, herbs, salt and pepper.
Top view of a white pot full of onion, carrots, potatoes and herbs.
  • Add broth, bring to the boil, and cook for 20 minutes.
  • Turn the heat off, and blend part of the soup (about 1 cup). I use and love this stand blender, but you can also use an immersion blender.
    This step is optional, but it gives you a more luscious texture!
Top view of a white pot full of carrots, potatoes and broth before cooking and a blender with some blended carrot potato soup.
  • Return the blended soup to the pot and stir.
  • Adjust the seasoning to your taste.
  • Serve with chopped parsley, black pepper and crusty bread.
Top view of a white full of creamy and thick carrot potato soup ready to be served.

Recipe notes & tips

Carrot potato soup ingredients

Carrots: if you’re like me, you have a bag of carrots in the fridge ready for this soup. These versatile vegetables are packed with health benefits and sweetness.

Potatoes: Yukon gold are a good choice, but if you cannot find them, any type of potato will work.

Onion & garlic: the sautéed onion in butter or in oil is a must. But I recommend going easy on garlic or it will overpower the buttery flavor and sweetness from the onion.

Butter or olive oil: this is one of few recipes where I use butter rather than olive oil. I love how that sweet smooth flavor works with the potatoes and the herbs. However, you’re more than welcome to use olive oil and make it vegan, it works just fine.

Celery: it adds flavor and texture. You can use more celery if you wish.

Broth: I use low-sodium vegetable broth, but either any vegetable or chicken broth will work in this recipe

Herbs: I used Italian herb seasoning, dried thyme and parsley. Fresh parsley with its fresh herbal notes is more than a garnish here, but it’s fine if you don’t have fresh herbs on hand. This soup recipe is meant to be a no brainer, right? : )

Salt & pepper: their quantities depend on the broth you use. Add little salt at the beginning, then adjust the seasoning at the end until the flavor pops up.

Top view of a white bowl full of carrot potato soup with croutons and fresh parsley.

For a luscious texture…

  • I recommend blending part of this soup (about 1 cup) separately, possibly in a stand blender. I know, I don’t like cleaning extra dishes either, but the resulting texture is worth the effort.
  • Blend just for a couple of seconds, you don’t want to overwork the potatoes! Overworking potatoes can release too much starch and make the soup gluey.

More add-ins and variations?

This recipe is a breeze to customise. You can turn it into a full meal with just a few add-ins of your choice, and you can call it dinner!

Mix up the veggies: zucchini, mushrooms, diced butternut squash, parsnips, green beans will be great.  Add them along with the potatoes.

More greens! Fresh baby spinach or baby kale, chopped collard greens would be delicious add-ins. Add them in the last couple of minutes of the cooking time.

Plant-based protein: feel free to toss in a can of white beans for extra protein, but any type of canned chickpeas or lentils will be great here. Make sure you drain them first, and add them along with the vegetables. If you go for frozen peas, stir them into the soup at the end and cook for a couple of minutes.

Grains: pearled barley, rice, or short-cut pasta or broken spaghetti would be great. I would advice cooking your fav grains separately according to the package directions, especially if they requires long cooking time.

Cheese: to add richness and extra flavor, stir in 1 Tbsp of butter or some grated cheddar or parmesan cheese before serving. YUM.

Note: if you add more ingredients, make sure to adjust the quantities of broth and salt accordingly until you reach the desired consistency and seasoning.

Close-up of a white bowl full of carrot potato soup served with ground pepper and chopped parsley.

How to store leftovers?

You can store any soup leftovers in a sealed container in the fridge for 3-4 days. The soup will thick while sitting in your fridge, so you may just need to add a bit more water when you go to rewarm it. Hey, It’s freezable too!

More delicious cozy soups?

If you’re a soup lover, have a look here, you’ll find all my favorite soups!

More recipes featuring carrots or potatoes?

If you’re looking more recipes to use up these inexpensive, versatile vegetables, here a few of my favorites to use carrots:

Top view of a white bowl full of carrot potato soup, slices of bread and parmesan cheese in the background.

And here a few clever recipes to use up the humble potatoes:

If you make this easy carrot potato soup, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!

And for more recipe updates, subscribe my newsletter and follow me on InstagramPinterest and Facebook.

Top view of a white bowl full of carrot potato soup.
Print Recipe
5 from 14 votes

Carrot potato soup

Comforting and simple, this carrot potato soup is a must-make for soup season. It's economical, easy to throw together with a few basic ingredients, freezes perfectly, and it’s so delicious.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: vegetarian
Keyword: Carrot potato soup
Servings: 4
Calories: 181kcal
Author: Katia

Ingredients

  • 1 Tbsp butter or olive oil
  • 1 medium-sized onion, diced (any colour is fine)
  • 1 garlic clove, minced or grated
  • 1 celery stick, chopped
  • 1 lb (450 grams) carrots, peeled and diced*
  • 1 lb (450 grams) potatoes, peeled and diced*
  • 1 tsp Italian herbs
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley (optional)
  • tsp black pepper, plus more to serve
  • ½ tsp fine salt, plus more to taste*
  • 2 ½ cups (600ml) low-sodium vegetable broth
  • 2-3 Tbsp fresh parsley, chopped

Instructions

  • Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
  • Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
  • Stir in the broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
  • Turn the heat off, and let it cool slightly.
  • Transfer approximately 1 cup of the soup to a stand blender and whizz just until smooth. Be careful because it's still hot, and make sure you don't over blend. This way you get a creamier soup, but you can use a hand blender instead, or you can skip this step if you wish.
  • Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
  • Serve with freshly ground black pepper, extra parsley, and crusty bread.

Notes

If you don’t have a kitchen scale: 1 pound of carrots is about 5 medium-sized carrots, while 1 pound of potatoes is about 2 medium-sized potatoes (or 5 small-sized potatoes like the ones in the picture. They’re not baby potatoes). 
Salt: start with 1/2 of salt and then adjust the seasoning at the end. But if you use chicken, beef or regular vegetable broth rather than low-sodium broth, it’s important to adjust the seasoning at the end and not at the beginning, as you don’t know how salty the broth is.  
Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 
 

Nutrition

Calories: 181kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 403mg | Potassium: 896mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19069IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 2mg

34 Comments

  1. 5 stars
    What an easy to make and very tasty soup, I will definitely be adding this to my favourites.
    Thank you.

    1. You’re welcome, David! I’m so pleased you enjoyed it. : )

  2. 5 stars
    good soup for stomach flu recovery. I didn’t have celery, so I just sauted some green bell pepper with the onions and added celery seed to the herb mixture. I also did not have broth, so I used water and added turmeric to the spice mixture to give the soup a hint of yellow color like broth. I cooked Ramen noodles separately and added the noodles to a single bowl of soup. 😋 thanks!

    1. You’re very welcome, Jean! : )

  3. Katherine says:

    5 stars
    Love it! Such a simple but delicious way to get more veggies. I added a little more celery and meatballs and was a huge fan!

    1. Wonderful, Katherine! I’m very pleased it turned out delicious, thanks so much for sharing. : )

  4. 5 stars
    Easy, cheap, delicious recipe thank you

    1. Wonderful! Thanks for sharing for your feedback, Andrea. : )

  5. 5 stars
    I made this today for the first time and it is fantastic. At first, I said I don’t have enough time but boy, was I wrong. I did all the chopping and within no time at all I had dinner. It even made enough for me to have 2 more soup dinners. I was wondering if I can freeze it.

    1. What a wonderful feedback, Sally! And yes, you can freeze it.
      Thanks for sharing. : )

  6. LeeAnne38 says:

    5 stars
    I made this, but I pureed after completing cooking, then I added dumplings, everyone loved it.

    1. Great, that sounds delicious!! Thanks for sharing, I appreciate it. x

  7. 5 stars
    This is the second time i made this soup. It is even more delicious than i remember….and so easy! I passed the recipe on to my daughter last time and she enjoyed it also. Thank you.

    1. That’s great to hear, Ann. : )
      Thanks for sharing your feedback, it’s so much appreciated. x

    2. Im super looking forward to trying this, but I’m very new to cooking. Do you have exact measurements of how much to use for the spices? Im very shaky when it comes to spices and how much to add. Would love your advice! Thanks so much!

    3. Hi Amber, the recipe doesn’t call for spices – only dried herbs. You can use a small teaspoon (the one you use for a cup of tea) for quantities, it’s not possible to give you grams for dried herbs here unfortunately. x

  8. 5 stars
    I tweaked this recipe a bit by adding chopped spinach chopped kale and a little allspice seasoning to give it a touch of sweetness. Instead of blending one cup to purée it I blended 2 1/2 cups. This healthy soup was absolutely delicious and I’ll make it again and again for sure.

    1. Wonderful, I’m super happy to read your feedback, Annie!
      Thanks for taking the time to share and have a great Sunday. x

  9. 5 stars
    Love the recipe, first one that came up that is simple easy to make and hasn’t got any of the many unnecessary ingredients and steps required in many other recipes!!

    1. Thanks so much for sharing, Michael!
      So glad you enjoyed this easy delicious soup. : )

    2. 5 stars
      This recipe is a great simple recipe. My family loved it. I prepared it just like the instructions but I didn’t blend at the end. And it was still scrumptious. This will be a go to recipe. Thank you!

    3. You’re welcome, Portia!
      I’m so glad to hear your family loved it. Thank you. : )

  10. 5 stars
    I’ve made this soup today and it is very tasty. I didn’t expect this given that it has just few humble ingredients. My whole family enjoyed it.
    I followed the recipe and added the peas towers the end, as this was one of the suggestions.
    I will definetly make this again and again.
    Thank you for sharing this recipe with us!

    1. You’re so welcome, Ani. I’m so pleased everyone loved it!
      Thanks so much for taking the time to share your fantastic feedback, it’s appreciated. x

    2. Sounds delish… BUT reference is made in the directions to “broth” and I don’t see it listed in the ingredients
      How much is required? Thanks

    3. Hi Joan, it’s listed in the recipe card: 2 ½ cups (600ml) low-sodium vegetable broth.
      Cheers x

  11. Can you tell me what the serving size is? Sorry if I’m missing it!

    1. Hi Andrea, It’s approx 1 cup per serving.
      Cheers!

  12. 5 stars
    Lovely tasty and easy, low calorie too

    1. I’m so glad you to hear you enjoyed it, Karen.
      Thanks so much for sharing and have a great weekend. x

  13. 5 stars
    This is so easy and so good, thank you for this delicious recipe Katia!

    1. That’s lovely to hear, thanks for sharing your feedback, Mark!
      Cheers x

  14. 5 stars
    It is rainy season here in Cosa Rica and I have made this soup every week. Sometimes I add chicken, noidles, beans or other veggies but otherwise I follow all the directions. It comes out great every time. Tonight I added fresh fennel bulb thinly sliced. It smells great so far! Thanks for the recipe. Great use of inexpensive ingredients.

    1. Thanks so much for your lovely feedback, Angela, I’m so happy to hear you make it regularly!
      Greetings from London. x

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating