Potato Carrot Soup
This Potato and Carrot Soup is simple, wholesome, and made with just a few everyday ingredients — yet it delivers so much flavor and warmth. The natural sweetness of the carrots pairs perfectly with the creamy, hearty texture of the potatoes, while sautéed onions and a touch of stock bring it all together into a cozy, satisfying dish.
I love this 4-ingredient potato soup recipe because it is simple and easy to make. I topped mine with red chili flakes for that extra kick of heat and it was absolutely delicious. I have been making this potato soup from back when I was still a teenager and my mom would assign the duty of cooking lunch for me and my siblings to me. I always served it with rice and everyone enjoyed it, and my mom was super proud of me. I also love how versatile it is, if you like you can add more spices or even blend it with an immersion blender for a smooth velvety texture. I like it with chunky vegetables like this.
At the rate I am enjoying this soup and other vegetable soups I have made in this blog, I have been thinking a lot and started wondering if does one really need meat in their diet? I have made a lot of vegetarian and vegan soup recipes and this potato soup recipes has just made it to list of my vegan potato soup recipes.
This is what others have to say about this recipe on socials
🌟🌟🌟🌟🌟 By Sonya Banda “This tastes as amazing as it looks”
🌟🌟🌟🌟🌟 By Taznique Smith “I love the fact that it only calls for 4 main ingredients. Thank you for sharing your recipe with us”
🌟🌟🌟🌟 By Amanda
“This recipe was so straightforward, which I really appreciated after a long workday. I had everything on hand already, which was a bonus. I used broth instead of a stock cube, and it still came out great. Only reason I gave it 4 stars is because I wish there was a little more spice or seasoning suggestions, but that’s an easy fix. I added black pepper and a touch of garlic powder — perfect!“
Ingredient
- Potatoes
- Carrots
- Onion
- Vegetable stock cube or Vegetable broth
- Cooking oil
How to make Potato Carrot Soup
- Prepare the veggies. Peel and chop the potatoes into 1–2 inch chunks — try to keep them roughly the same size so they cook evenly. Peel the carrot and slice it into rounds, and then remove the onion skin and dice it up into small pieces. Set everything aside in bowls so you’re ready to go.
- On a stove, heat up 2 tablespoons of cooking oil in a large deep pot. Let the oil warm up for a minute or two — it should shimmer slightly when it’s ready.
- Add the onion and carrots to the hot oil, then sauté for about 5 minutes or until the onions are soft and translucent. Stir occasionally so nothing sticks or burns.
- Crush the stock cube directly into the pot with the carrots and onions, then give it a good stir to coat the vegetables evenly with the flavor. If you’re using vegetable broth instead of a stock cube, you can skip this step entirely.
- Add the potatoes to the pot and give it another stir to coat the chunks with that lovely oniony, carrot-y, stock cube mixture. It should already be smelling amazing by now.
- Go in with about 500 to 600 ml of water, or vegetable broth if you prefer. Pour it in and bring everything to a boil. Once it reaches a bubbling boil, lower the heat and let it simmer on medium for about 20 minutes, or until the potatoes are soft and cooked through.
- Do a taste test before serving. You might want to sprinkle in a little salt if needed, but keep in mind that both the stock cube and broth already have some salt in them. Adjust to your taste.
- Once the carrots and potatoes are fork tender — meaning you can easily poke through them with a fork — then your potato and carrot soup is ready to be served. Dish it up while it’s warm and comforting, and enjoy!
Tips and mistakes to avoid as a beginner cook
- Whenever you use store-bought broth and stock, do a taste test before you add any salt. They have high sodium content unless you use a low-sodium broth or a homemade broth where you have control of the salt.
- Make 5 start worth by topping it with crispy cold meat, chili flakes or shredded cheese for those savory and umami flavors.
- It can easily be made vegan to accommodate vegan friends and family by using vegetable broth
- If you decide to use a blender, do not blend on high speed cause blended potatoes can be slightly slimy.
More easy soup recipes to add to your rotation
Got some leftovers? Do this
- Cool Down: Allow the soup to cool to room temperature before refrigerating it. Hot soup can raise the temperature inside your fridge, affecting the food safety of other items. I am pretty sure you don’t want that.
- Refrigerate: Once your potato soup has cooled down, it’s time to transfer it into an airtight container then in the fridge it goes. It should stay fresh for up to 3-4 days.
- Reheat: To reheat, gently warm the soup over low heat on the stovetop. Be sure to stir frequently to prevent sticking. Alternatively, you can use a microwave, but heat it in short intervals and stir in between to ensure even heating.
Ingredients
- 3 Large Potatoes
- 2 Medium Carrots
- 1 medium Onion
- 1 Vegetable stock cube or Vegetable broth
- 2 tbsp Olive oil
Instructions
- Prepare the veggies. Peel and chop the potatoes into 1-2 inch chunks. Peel the carrot and slice it then remove the onion skin and dice it.
- On a stove, heat up 2 tablespoons of cooking oil in a large deep pot.
- Add the onion and carrots then sautee for 5 minutes or until the onions are translucent.
- Crush the stock cube into the carrots and onions then give it a stir to coat the vegetables. Skip this step if you are using vegetable broth.
- Add the potatoes and give it a stir to coat the potatoes with the stock cube as well.
- Go in with about 500 to 600 ml of water or broth if you prefer. Bring this to a boil then let it simmer on medium for 20 minutes or until the potatoes are soft.
- Do a taste test and sprinkle some salt if needed because the cube or broth has salt. If the carrots and potatoes are fork tender, then your potato and carrot soup is ready to be served.
