Smooth Potato and Carrot Soup
Silky, gently sweet, and deeply comforting, this soup blends carrots and potatoes into a smooth, balanced bowl that feels nourishing without being heavy. Simple ingredients, carefully cooked, then blended until velvety.
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Serves: 4–6
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, crushed
- 1 tsp fresh thyme (or ½ tsp dried)
- 750 ml–1 litre vegetable stock
- Salt and black pepper, to taste
Optional additions:
- A splash of cream or milk
- A knob of butter
- A squeeze of lemon juice
- Fresh chives or parsley, finely chopped
Method
- Soften the base
Heat the olive oil or butter in a large saucepan over medium heat. Add the onion and cook gently for 8–10 minutes, stirring occasionally, until soft and translucent but not coloured.
- Add vegetables and aromatics
Stir in the carrots, potatoes, garlic, and thyme. Cook for 2–3 minutes, allowing the flavours to gently bloom.
- Simmer
Pour in the stock until the vegetables are just covered. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, or until the carrots and potatoes are completely tender.
- Blend until smooth
Remove from the heat and blend using a stick blender (or in batches in a jug blender) until completely smooth and velvety.
- Season and finish
Season well with salt and black pepper. Add cream, butter, or lemon juice if using, adjusting to taste.
To Serve
Serve hot with crusty bread, a swirl of cream, and a scattering of fresh herbs if you like. Simple, soothing, and quietly restorative.
