Economical Carrot Potato Soup
A simple, warm, and filling soup made with carrots and potatoes, perfect for a budget-friendly meal.
Ingredients
Base Ingredients
- 1 tablespoon oil or butter For cooking.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and cubed
Broth and Seasoning
- 5 cups vegetable or chicken broth Use vegetable broth to keep the recipe vegetarian.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 leaf bay leaf
Optional Ingredient
- 1 cup milk, optional Add for a creamier texture.
- to taste fresh parsley, for serving
Instructions
Cooking
- Heat the oil or butter in a large pot over medium heat.
- Add the chopped onion and cook for 3 to 5 minutes until soft.
- Add the garlic and cook for 30 seconds.
- Add the carrots, potatoes, broth, salt, pepper, thyme, and bay leaf.
- Bring the soup to a boil.
- Reduce the heat, cover the pot, and simmer for 20 to 25 minutes until the vegetables are tender.
- Remove the bay leaf.
- Blend the soup with an immersion blender until smooth, or blend in batches using a regular blender.
- Add the milk for a creamier soup, if desired.
- Taste and adjust seasoning with more salt or pepper if needed.
- Heat the soup gently for a few more minutes, but do not let it boil after adding the milk.
- Serve warm with fresh parsley.
Notes
For storing, cool soup before placing it in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Add broth or water to reheat if it becomes too thick.