This creamy carrot potato soup recipe is a comforting option when you’re craving a warm and healthy dinner. Thanks to the bright color of carrots, this soup has a gorgeous, vivid hue that’s as appetizing as it is tasty.
Carrots tend to be a powerhouse of nutrients, with beta-carotene being one of its most well-known properties. Beta-carotene, when converted into vitamin A in the liver, can benefit eye health and help slow down the aging process.
Paired with potatoes, this carrot soup is thick and hearty, making this carrot potato soup a satisfying meal. While this recipe is made with a regular potato, you could also swap in a sweet potato for a healthier touch. The sweet potato would only intensify this bright soup’s color and make it look even more enticing.
To meal prep for this recipe in advance, simply freeze your chopped up carrots and potato ahead of time and cook later, or boil the veggies then purée them and store the purée in the freezer.
Cook time: 30 minutes
Prep time: 5 minutes
- 4 medium carrots
- 1 Russet potato
- 3/4 cup milk
- Salt to taste
- Fresh cilantro or parsley to garnish
- Chop vegetables and add to a medium saucepan over medium high-heat. Pour 6 cups of water into the saucepan, then bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook for approximately 20 minutes until the carrots and potato are tender.
- Transfer the mixture to a food processor or blender and purée. Transfer the purée back to the saucepan and bring to a simmer again.
- Add the milk and a pinch of salt, stir, then taste-test for more seasoning. Once the mixture is simmering again, turn off the heat and serve with some cilantro or parsley on top.