Carrot Potato Soup Recipes

CARROT SOUP WITH POTATOES AND CREAM

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Provided by Jennifer M

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

Carrot Soup with Potatoes and Cream image

Steps:

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g

Ingredients

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

CARROT, POTATO, AND CABBAGE SOUP

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Carrot, Potato, and Cabbage Soup image

Steps:

Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

Ingredients

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

SPICY CARROT AND POTATO SOUP

A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.

Provided by west1871

Time 45m

Yield Serves 6

Number Of Ingredients 10

Spicy carrot and potato soup image

Steps:

Heat the oil in a large saucepan or casserole pan.
Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
Pour in the vegetable stock.
Bring up to the boil and then simmer for 20 minutes until the veg is tender.
Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
Taste and season as required with salt and pepper.
Serve with crusty bread and a twist of black pepper.

Ingredients

1 tbsp oil
1 onion, chopped
2 large carrots, peeled and roughly chopped into chunks
2 sticks celery, roughly chopped
2 large baking size potatoes, peeled and chopped into chunks
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp hot chilli powder
800ml veg stock (made up with 2 stock cubes)
pinch of salt and black pepper