Creamy Potato Carrot Soup — 🥔🥕🙌🏻 Healthy, hearty, fast, and easy! It tastes like it’s full of cream and butter, but it’s actually the potato that gives the soup its thick texture! An EASY comforting soup recipe that’s made with common ingredients and ready in just 45 minutes!
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Easy Skinny Carrot Potato Soup Recipe
If you like smooth, thick, rich soups that taste like they’re made with a ton of butter and cream but actually aren’t, it’s your lucky day.
The potato carrot soup is packed with flavor, and you’ll never miss the fat and calories.
The soup with the best creamy texture is fast and easy to make and it’s ultra comforting. Simply sauté an onion, garlic, and ginger, add two pounds of carrots, a potato, and vegetable stock, and boil.
Before serving, I added a dollop of sour cream mixed with honey. The cooling, creamy sour cream with the touch of sweetness from the honey perfectly complements the flavors in the soup.
This is such a great soup if you’re feeling under the weather or just need to take winter’s chilly edge off. Even better, it’s good for you, too!
Carrot Potato Soup Ingredients
To make the ginger carrot soup with potatoes, you’ll need the following ingredients:
- Carrots – Use whole carrots that have been trimmed, peeled, and sliced into rounds
- Russet potatoes
- Yellow onion – I prefer the sweet flavor of yellow onion over white onions
- Garlic
- Fresh ginger
- Butter
- Vegetable broth/stock
- Spices (salt, pepper, cayenne, paprika, ground mustard)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Creamy Carrot Potato Soup
This creamy soup comes together quickly and requires minimal prep work. Here’s an overview of how it’s prepared:
- In a large heavy-bottom pot, add the butter and onion. Sauté over medium heat until the onion is translucent and barely browned.
- Add the garlic and ginger, and cook for about 30 seconds, stirring constantly so it doesn’t burn.
- Add the carrots, potatoes, vegetable stock, salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine.
- Bring to a boil over medium-high to high heat for about 45 minutes with the lid on the pot. Keep the lid cracked about one inch so steam can escape, stirring occasionally, and keep an eye on your simmer so it doesn’t boil over!
- After the stock has reduced by about half and the vegetables are very soft and fork-tender, transfer to a high-speed blender, and blend on high power until smooth. Or, use an immersion blender.
What to Serve with This Creamy Carrot Soup
Recipe FAQs
Once cool, the soup will stay fresh in an airtight container in the fridge for up to 5 to 7 days.
Yes, transfer the cooked and cooled soup to a freezer-safe container, and freeze for up to 4 months. Thaw in the fridge overnight to serve.
Warm thawed carrot soup in 30-second intervals in the microwave. You could do it on your stovetop, too, if preferred.
Very easily! Simply swap the butter with coconut oil or vegan butter, and use plant-based sour cream and agave for the topping. As written, it’s gluten free already!
Yes, the flavor of the soup is predominantly carrot with a fairly strong ginger undertone. If you don’t like ginger or are sensitive to it, reduce the amount from the one heaping tablespoon of minced ginger to what you’re comfortable with.
No, after 45 minutes of boiling, the stock will be reduced by half and the veggies are extremely soft and tender. You could eat it like this, but I prefer to blend it.
With a Vita Mix, the soup blended into a velvety soft, smooth submission in under one minute, and I didn’t wait for it to cool. However, if you’re using a food processor, it’s recommended you don’t add scalding hot items. Wait for things to cool down a bit.
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Creamy Potato Carrot Soup
Ingredients
Soup
- 2 pounds carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- 1 extra-large Russet potato or 2 medium/large potatoes diced very small, about 1/4-inch cubes
- 1 small/medium sweet yellow onion, diced small
- 2 cloves garlic, peeled and minced finely
- 1 heaping tablespoon finely minced ginger, from about 2 to 3 inches peeled ginger; reduce this amount if you’re sensitive to ginger
- 3 tablespoons unsalted butter
- 6 cups low-sodium vegetable stock, chicken stock may be substituted
- 2 to 3 teaspoons salt, or to taste
- ¾ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon smoked paprika or regular paprika, optional and to taste
- ½ teaspoon dry mustard powder, optional and to taste
- pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
Honey Cream (optional)
- ¼ cup sour cream, lite okay; Greek or vegan-friendly yogurt may be substituted
- about 2 teaspoons honey, or to taste (agave may be substituted to keep vegan)
Instructions
Soup
- Trim, peel, and slice the carrots and potatoes. Make sure vegetables are thin and small or they’ll take much longer to cook; set aside.
- Dice the onion, and finely mince the garlic and ginger. Reduce the amount of ginger if you’re sensitive to it, I suggest halving it if you’re sensitive; set aside.
- In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven), add the butter, onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic, ginger, and cook about 30 seconds, stirring constantly so it doesn’t burn.
- Add the carrots, potatoes, vegetable stock, salt, pepper, and optional paprika, mustard powder, cayenne, and stir to combine. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor.
- Allow mixture to boil over medium-high to high heat for about 45 minutes with the lid on the pot, but keep lid cracked about one inch so steam can escape. During the process, taste the broth a few times and if you think it needs salt or other seasonings, add them; carrots and potatoes can be bland so make sure to season adequately. Boil until stock has reduced by about half and vegetables are very soft and fork-tender. Stir intermittently while mixture boils.
- While it boils, make the honey cream.
Honey Cream (optional)
- To a small bowl, add the sour cream, honey, and whisk until smooth and combined; refrigerate until needed for serving.
- After stock has reduced by about half and vegetables are very soft and fork-tender, transfer to high-speed blender and blend on high power until smooth. I used my Vita-Mix and blended it in two batches; or you can use a food processor or immersion blender. If you’re using a food processor, it’s recommended you don’t add scalding hot items; wait for things to cool down a bit.
- Add soup to bowls, garnish with honey cream, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you so much for the wonderful healthy recipes.cumplimiento y gobierno corporativo
Found this on pinterest and it looks divine! I just bought a bunch of carrots, so I think I’m going to make this very soon.
We enjoyed this for lunch (the temps are “better” but it’s still soup weather)! Both of us like thick creamy soups and we’re ok with ginger so I used the full amount. I love how well a russet works in this… it adds the rich and creamy factor without a pint of half and half!
You have been cooking up a storm today! I bet this, with the cheddar sourdough, was seriously SO GOOD! Wish I had planned it that well :)
And glad you guys enjoyed the full amount of ginger!
Look how thick this is! Averie, this looks so luxurious and wonderful. I cannot wait to try!
I’m so excited to try this recipe. So delicious! So inspirational!
Skinny can taste and look good! love it!