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 soup 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, 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.
Such a great soup if you’re feeling under the weather or just need to take winter’s chilly edge off. Even better that it’s good for you.
Potato Carrot Soup Ingredients
To make the ginger carrot soup with potatoes, you’ll need the following ingredients:
- Carrots
- Russet potatoes
- Yellow onion
- Garlic
- Fresh ginger
- Butter
- Vegetable stock
- Spices (salt, pepper, cayenne, paprika, ground mustard)
How to Make Potato Carrot 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, onion, and sauté over medium heat until the onion is translucent and barely browned.
- 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.
- 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.
- After the stock has reduced by about half and the vegetables are very soft and fork-tender, transfer to high-speed blender and blend on high power until smooth. Or, use an immersion blender.
Can This Recipe Be Made Vegan?
Very easily! Simply swap the butter with coconut oil or vegan butter, and use non-dairy sour cream and agave for the topping.
What to Serve with This Soup
Serve the carrot potato soup with your favorite crusty bread, a green side salad, or similar. Here are some side dish ideas to make:
- Quick Sourdough Bread
- Whole Wheat Dinner Rolls
- Skillet Cornbread
- Spinach Apple Salad
- Strawberry and Grilled Chicken Salad
Tips for Making Carrot and Potato Soup
Ginger: 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.
Blending the soup: 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. I used my Vita-Mix, but you can use a food processor or immersion blender.
With a Vita, the soup blended into 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
- 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.Â
- While it boils, make the honey cream.
Honey Cream
- 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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I tried to do your recipe this morning. The soup is so delicious! Thank you for sharing it with us!
What a beautiful color! I like how it’s so thick and creamy too!
i love that you made this skinny. I didn’t know you could do that without losing all the rich flavor but you did it and it looks amazing!
This looks like the best combination of healthy (carrots) yet also filling (potatoes). I love the vibrancy the fresh ginger adds too. This is the kind of January soup recipe I’ve been looking for!
This looks like pure bliss! With how cold my toes have been lately, I’ve been craving warm comfort foods like nobody’s business, but with “official cookie taste tester” as my job title… I’d rather not eat really heavy soups. I’d happy polish off any of your leftovers of this! :)
Ohhh my gosh, I am ALL over this. Love the thought of the sour cream and honey…amazing!
I have been loving pureed veggie soups lately, and surprisingly, I just rediscovered my midwestern love of potatoes last week! The hotel I stayed at had free dinner and there were baked potatoes and on a whim I grabbed one. I thought I’d nibble a bite or two, but I ate the whole thing, wishing for more!
I still have a few potatoes from my garden and carrots that I froze. And you KNOW I love me some ginger!
One million percent a KATIE soup!! No dairy (I mean you can skip the sour cream and/or use vegan) and all veg, hearty, with ginger (and I went pretty gingery) and it’s just so you. I can totally see this being wintertime comfort food for you!
Gad, who wouldn’t love THIS soup. Thick and creamy and yummy. Totally cheerful color!!!
This looks really, REALLY good!
I love carrot soup! The thicker the better. This is gorgeous!
I could LOVE on veggie soups like this in the winter, and the honey cream sounds luscious.
Thanks Erin and congrats on your new blog name :) So classy and fit you and your site perfectly!
Yum! I have made something very similar to this, only it had butternut squash instead of carrots. This looks like the ultimate comfort food!
I love making carrot soup because if you puree it enough, it becomes super creamy without ever having to add cream. It’s the best! Yours looks delicious!
because if you puree it enough, it becomes super creamy without ever having to add cream <--- EXACTLY! :)
How have I never had carrot soup?! And with that honey cream?! I am dying over this combination.
And the fact that it’s skinny, means I can eat an extra bowl…which I am ALWAYS in for. Looks amazing Averie, pinned!
Thanks for pinning and glad it looks good to you!
I cant believe how thick this soup looks…so yummy…very much needed here as it’s freezing cold and the roads are covered in ice.
Super thick and it would be just the thing to combat all that ice!
I was planning to make a carrot soup later this week and figured I’d just repeat a ginger-cardamom version I made a few weeks ago. Great timing– I love the idea of ginger and smoked paprika and already have everything else I need to make this! Thinner broths have their place, but I’m partial to a thick pureed soup any day!
What are the odds you were planning to make a carrot soup later this week and I posted one…I guess after all these years we are totally on the same wavelength :) If you try this one, LMK! And it’s nice and thick and you’d never know it was skinny given how thick and comforting it is!