This healthy vegan potato carrot soup recipe is exactly what you’re looking for when you’re in the mood for healthy points soup. It can be made with ingredients you already have on hand.
This carrot and potato soup is naturally sweet, gluten-free, oil-free, low-fat, and full of nutrients. The warm spices balance the flavor of the fresh vegetables. This nutritious, warm soup can serve as a filling meal on its own.
Extremely simple, yet really comforting, healthful, delicious, and tasty potato soup recipe. This yummy kid-friendly carrot and potato soup recipe takes some ingredients and less than 30 minutes to prepare for a great vegetarian lunch or dinner.
The carrot soup’s flavor depends mainly on the sweetness of the fried onion and the floral fragrance of the aromatic herbs, while the thick texture is a result of the potatoes. In this yummy carrot potato soup, carrots provide the sweetness, while potatoes provide the delicious taste. It has a more delicious flavor because of the bay leaf. Celery leaves in this potato and carrot soup add an amazing aroma.
|1 hr and 10 mins.
Ingredients For Potato Carrot Soup
- Five carrots, peeled and sliced
- Three small potatoes, peeled and sliced
- 1 Spanish onion, chopped
- One tablespoon Garlic
- 6 cups reduced-fat chicken broth
- 2 Tablespoons Butter or olive oil
- 1 Bay leaf
- 1 large-size apple
- Herbs (Italian seasoning, thyme, and fresh Celery) as needed
- Salt and pepper to taste
How to make this easy carrot and potato soup:
- Heat olive oil or butter in a big pot over medium heat. Add the onion and cook for 3 to 4 minutes, or until soft and turning brown.
- Add carrots, celery, garlic, salt, pepper, bay leaf, thyme, chicken, and broth.
- Raise the heat to medium-high and simmer it.
- Add potatoes and simmer it again.
- When the chicken is boiled, shred it and add it to the bowl again.
- Cook it on medium-low flame for 20 minutes or until the vegetables are cooked.
Plus, tip: For a smooth texture, pour the soup into an immersion blender and blend it in batches until smooth.
Put the blended soup back in a bowl. Serve with fresh celery, crushed black pepper, and crispy bread. You can also add cream if you want to make it creamy potato-carrot soup. You’ll be in bliss if you serve it with crusty bread like panini rolls or warm Italian acacia.
ADD-ONS AND VARIATIONS?
This recipe is simple to modify. With a few additions, you can make it a full meal and call it dinner!
Mix vegetables, mushrooms, sliced butternut squash, parsnips, and green beans. Combine them with the potatoes.
More leafy greens! Fresh baby spinach, baby kale, and chopped collard greens would make excellent additions. Add them in the last few minutes of cooking time.
Plant-based protein: Feel free to add a can of white beans for added protein, but any canned chickpeas or lentils will work well here. Make sure to drain them first before adding them to the vegetables. If you use frozen peas, add them at the end and cook for a few minutes.
Grains: Grains include pearled oats, rice, and broken pasta. I recommend cooking your favorite grains separately according to package instructions, especially if they take a long time to cook.
Cheese: Before serving, mix in a teaspoon of butter or some chopped cheddar or mozzarella cheese to enhance thickness and flavor.
Onion and garlic: Sautéed onions in butter or olive oil are a requirement. However, using too much garlic will dominate the buttery flavor and sweetness of the onion.
Butter or olive oil: This is one of the rare recipes where I use butter rather than olive oil. I adore how the sweet, creamy flavor enhances the potatoes and herbs. You can use olive oil to make it vegan; it works just as well.
Celery: It provides flavor and texture. You can add extra celery if desired.
Broth: I use chicken broth in this recipe, but any low-sodium vegetable broth can be used.
Herbs: I used Italian herb spices, dried thyme leaves, and celery. Fresh celery, with its fresh herbal taste, is an addition here.
Salt and black pepper: The amount of salt and pepper you use depends on your broth. Add a pinch of salt at the start, then tweak the seasoning at the end as the flavor bursts.
Note: If you add more ingredients, adjust the chicken broth and salt quantity to achieve the ideal consistency and taste.
In conclusion, carrot potato soup can be easily prepared with any fruit, grain, or bean you have on hand. Weeknight dinners are also made easier with this healthy soup. You may combine the best ingredients by giving them a fast toss in the blender: smooth carrot soup with crispy vegetable pieces. YUM.
You’ll make it constantly once you experience how delicious and simple it is!