This comforting Carrot Potato Soup combines sweet carrots and hearty potatoes in a velvety, creamy broth that’s both nourishing and satisfying. Perfect for chilly evenings or whenever you crave a bowl of homemade comfort, this soup features simple ingredients that transform into a luxurious meal. The natural sweetness of carrots balances beautifully with the earthy potatoes, creating a soup that’s bright, creamy, and filling enough to serve as a main dish with some crusty bread on the side.

Why You’ll Love This Recipe

Simple ingredients: Uses everyday vegetables and pantry staples
Naturally creamy: Achieves luxurious texture without heavy cream
Budget-friendly: Affordable vegetables create a hearty, satisfying meal
Versatile: Easy to customize with additional vegetables or herbs
Meal prep friendly: Tastes even better the next day
Nutritious comfort: Packed with vitamins while still feeling indulgent

Ingredients

For the Soup Base

Carrots – Provide natural sweetness and vibrant color
Potatoes – Create hearty texture and natural creaminess
Onion – Forms the aromatic foundation of flavor
Celery – Adds depth and subtle savory notes
Garlic – Contributes essential aromatic flavor
Vegetable broth – Creates the flavorful liquid base
Butter – Adds richness and helps sauté the vegetables
Olive oil – Pairs with butter for sautéing with a higher smoke point

For the Creamy Element

Milk – Creates silky texture without excessive heaviness
Heavy cream – Adds luxurious richness (can be adjusted for lighter versions)
Flour – Helps thicken the soup to a velvety consistency

For Flavor Enhancement

Fresh thyme – Complements the sweetness of carrots with herbal notes
Bay leaves – Add subtle depth and complexity
Salt and pepper – Essential seasonings that enhance all flavors
Fresh parsley – Brightens the soup with color and fresh flavor
Nutmeg – Optional pinch adds warmth and complexity

Step-by-Step Instructions

Preparing the Vegetables

Begin with 1 pound of carrots (about 5-6 medium carrots) and 1 pound of potatoes (about 3 medium russet or Yukon Gold potatoes). Peel the carrots and potatoes, then dice them into uniform ½-inch pieces. Keeping the pieces similar in size ensures even cooking, which is essential for achieving the perfect texture when blending or mashing later.

Dice 1 medium onion and 2 stalks of celery into small pieces, about ¼-inch in size. These aromatic vegetables will form the flavor base of your soup, so a fine dice allows them to cook quickly and evenly. Mince 3 cloves of garlic, which will be added later to prevent burning.

Having all vegetables prepped before you begin cooking creates a smoother cooking process. This French technique of having ingredients prepared and ready to use is called “mise en place” and is particularly helpful for soups, where timing can impact the final texture and flavor.

Building the Flavor Base

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. The combination of butter and oil provides rich flavor while preventing the butter from burning. Once the butter has melted and begins to foam slightly, add the diced onion and celery with a pinch of salt, which helps draw out moisture. Sauté for 4-5 minutes until the vegetables have softened and become translucent but not browned.

Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown, which would create bitterness. Then add the diced carrots and potatoes to the pot, stirring to coat them with the butter and oil mixture. Cook for about 5 minutes, stirring occasionally. This brief sautéing helps develop flavor in the vegetables before adding liquid.

Add 2 sprigs of fresh thyme (or 1 teaspoon dried), 2 bay leaves, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Stir to combine the herbs and seasonings with the vegetables.

Creating the Soup

Sprinkle 3 tablespoons of all-purpose flour over the vegetables and stir continuously for about 1-2 minutes. The flour will coat the vegetables and begin to toast slightly, which prevents the raw flour taste in the finished soup. This creates a roux directly with the vegetables, which will help thicken the soup to a velvety consistency.

Gradually add 4 cups of vegetable broth while stirring constantly to prevent lumps from forming. The hot broth will begin to thicken slightly as it combines with the flour. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover the pot partially with a lid and simmer for 15-20 minutes, or until the carrots and potatoes are fork-tender. Stir occasionally to prevent sticking.

Once the vegetables are tender, remove the thyme sprigs and bay leaves. These herbs have infused their flavor into the broth but shouldn’t remain in the finished soup. Now you have two options for the soup’s texture, depending on your preference:

For a completely smooth soup: Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a standard blender, filling it only halfway each time to prevent hot soup from expanding and causing burns.

For a chunkier, more rustic soup: Use a potato masher to partially mash some of the vegetables while leaving plenty of chunks for texture. This creates a soup with visible pieces of carrot and potato throughout, similar to what’s shown in the image.

Finishing Touches

Return the pot to low heat and stir in 1 cup of milk and ½ cup of heavy cream. The combination provides richness while keeping the soup from becoming too heavy. Heat the soup gently until warmed through, but do not allow it to boil, which could cause the dairy to separate.

Taste and adjust the seasonings, adding more salt and pepper as needed. The soup should have a balance of sweet carrot flavor, earthiness from the potatoes, and richness from the dairy. If using, add a small pinch of freshly grated nutmeg at this point, which complements the natural sweetness of the carrots beautifully.

Stir in 2 tablespoons of chopped fresh parsley, reserving a bit for garnish. The parsley adds a fresh, bright note that contrasts with the rich, creamy soup. If the soup is thicker than you prefer, you can thin it with additional broth or milk until it reaches your desired consistency.

Serving Suggestions

Ladle the hot soup into warmed bowls and garnish with additional chopped parsley, a light drizzle of olive oil, a sprinkle of freshly ground black pepper, or even a few small croutons for contrasting crunch. For a more substantial meal, serve with crusty bread, a simple green salad, or a grilled cheese sandwich.

This soup is at its most comforting when served hot, but it’s also delicious at room temperature during warmer months. The flavors continue to develop over time, making this an excellent make-ahead dish that often tastes even better the next day.

Pro Tips

For deeper flavor, roast the carrots and potatoes before adding to the soup
Use Yukon Gold potatoes for a naturally buttery flavor and creamy texture
Add a peeled, diced apple for natural sweetness that complements the carrots
Save vegetable trimmings in the freezer to make homemade stock
For extra creaminess without more dairy, blend in a cooked potato at the end

Variations and Creative Ideas

This versatile soup can be adapted in numerous ways to suit your preferences or what you have on hand:

Vegetable Variations

Sweet Potato Substitute: Replace half or all of the white potatoes with sweet potatoes for added nutritional benefits and a slightly sweeter, more vibrant soup.

Hidden Vegetables: Add a small head of cauliflower, chopped, when simmering the carrots and potatoes. It will blend seamlessly into the soup while adding nutrition and creaminess without changing the flavor significantly.

Roasted Garlic Version: Instead of sautéing raw garlic, roast a whole head of garlic until soft and sweet, then squeeze the cloves into the soup before blending. This creates a more mellow, complex garlic flavor.

Ginger Carrot Variation: Add a 1-inch piece of peeled, minced fresh ginger with the garlic for a warming, slightly spicy note that pairs beautifully with carrots.

Flavor Enhancements

Curry Spiced: Add 1-2 teaspoons of curry powder with the other spices for an Indian-inspired variation that complements the natural sweetness of carrots.

Herb Garden Blend: Create a more complex herb profile by using a mixture of thyme, rosemary, and sage instead of just thyme.

Coconut Carrot: Replace the milk and cream with a can of coconut milk for a dairy-free option with tropical notes.

Smoky Variation: Add ½ teaspoon of smoked paprika or a diced chipotle pepper in adobo sauce for a soup with a smoky depth of flavor.

Dietary Adaptations

Vegan Version: Use olive oil instead of butter, vegetable broth, and coconut milk or a plant-based cream alternative instead of dairy. Nutritional yeast can add a savory depth that replaces some of the richness of dairy.

Gluten-Free Adaptation: Instead of using flour as a thickener, blend part of the soup very smooth or use 1 tablespoon of cornstarch mixed with cold water added toward the end of cooking.

Lower-Fat Option: Use all milk instead of cream, or substitute half of the cream with Greek yogurt added after the soup has been removed from heat.

Storage and Make-Ahead Advice

This Carrot Potato Soup is perfect for meal prep and improves in flavor as it sits:

Refrigeration: Cool the soup completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. The soup will thicken considerably when chilled, which is normal due to the starch in the potatoes.

Freezing: If you plan to freeze this soup, consider making it without the dairy and adding the milk and cream after thawing and reheating. If freezing with dairy included, be aware that the texture may change slightly upon thawing, becoming a bit grainy. Freeze in individual portions for easy reheating for up to 3 months.

Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in storage, thin it with a little additional broth or milk until it reaches your desired consistency. Avoid boiling, particularly if the soup contains dairy, as this can cause separation.

Make-Ahead Strategy: For entertaining, make the soup through the blending stage up to 2 days ahead. Refrigerate, then reheat gently and add the dairy elements just before serving. Fresh herbs should also be added just before serving for the brightest flavor and color.

Nutritional Benefits

This Carrot Potato Soup isn’t just delicious—it also offers several nutritional benefits:

Carrots: Rich in beta-carotene, which the body converts to vitamin A, supporting eye health and immune function. They also provide antioxidants, particularly falcarinol and falcarindiol, which may have protective effects.

Potatoes: Contrary to common misconception, potatoes are nutritious, offering vitamin C, potassium, and vitamin B6. They provide energy through complex carbohydrates and contain resistant starch, which supports gut health.

Vegetable Broth: Provides minerals and, if homemade, can contain compounds from vegetables that support immune function.

Herbs and Spices: Fresh herbs like parsley and thyme contain antioxidants and small amounts of vitamins, while spices can have anti-inflammatory properties.

For those focused on nutrition, this soup offers a balanced combination of carbohydrates for energy, some protein from the milk and vegetables, and a moderate amount of fat that helps absorb the fat-soluble vitamins in the carrots. The soup is also relatively high in fiber, particularly if the vegetables are only partially blended, which supports digestive health and provides greater satiety.

Frequently Asked Questions

Why did my soup curdle? Curdling typically occurs when dairy is added to very hot liquid or when soup containing dairy is boiled. Always reduce heat before adding dairy and warm the soup gently, never allowing it to boil after dairy has been added.

Can I make this soup in a slow cooker? Yes! Sauté the onions, celery, and garlic as directed, then transfer to a slow cooker with the carrots, potatoes, herbs, and broth. Cook on low for 6-7 hours or high for 3-4 hours. Add the flour (mixed with a little cold water) during the last 30 minutes, then stir in dairy just before serving.

How can I make this soup thicker? If your soup isn’t as thick as you’d like, you have several options: 1) Simmer it uncovered for 10-15 minutes to reduce; 2) Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir into the simmering soup; or 3) Blend in another cooked potato.

Is there a dairy-free version that’s still creamy? Absolutely! Coconut milk works beautifully, or use your favorite plant-based milk with a tablespoon of olive oil added for richness. Another option is to blend in 1/2 cup of soaked, raw cashews for natural creaminess.

What’s the best way to blend hot soup safely? If using a standard blender, fill it only halfway, remove the center cap from the lid, cover with a folded kitchen towel, and hold down firmly while blending on low speed gradually increasing to higher speeds. An immersion blender is generally safer, as it allows you to blend directly in the pot without transferring hot liquid.