This delicious Carrot and Potato Soup is quick, easy, healthy and budget friendly – what more can you ask for? It takes only 30 minutes to make and comes in at just 179 calories.
Quick, easy, healthy and budget friendly
My mission is always to create quick and easy recipes – but if they can be healthy and budget friendly too, then so much the better!
And this Easy Carrot and Potato Soup ticks all those boxes. It contains lots of nutrients from all those veggies and it comes in at just 179 calories. It’s super easy to make and it’s ready in just 30 minutes.
Better still, because I’ve used cheap veggies like carrots, potatoes, celery and onions, and I haven’t added any expensive extras, it’s budget friendly too.
How to make Carrot and Potato Soup
This Carrot and Potato Soup is so easy to make!
All you need to do is fry diced onions and diced celery until softened. Then add diced carrots, diced potato, vegetable stock (from a cube is fine!), a bay leaf (optional), plus some salt and pepper to taste.
Simmer until the vegetables are soft. Then finally blend the soup (or leave it chunky, if you prefer) and serve!
What to serve with Carrot and Potato Soup
This easy peasy Carrot and Potato Soup is delicious served with homemade bread, such as my Super Simple Granary Bread – shown here in the pictures.
Other good options include:
- Super Simple White Bread
- Super Simple Wholemeal Bread
- Easy Irish Soda Bread with Yogurt
- Guinness and Treacle Soda Bread
- Easy Soda Bread Rolls
Super Simple Granary Bread
Make it your own!
While this recipe is delicious just as it is (as with all my recipes, I spent quite a bit of time working out the ‘perfect’ recipe), you can absolutely adapt it to suit your personal tastes and what you have lurking in your cupboards / fridge.
Here are some good options:
- Add a teaspoon of chilli flakes for some heat
- Add a teaspoon or two of garam masala or curry powder
- Add in some garlic (crushed or grated)
- Use sweet potatoes instead of regular potatoes
- Add in other veggies: parsnips, swede, leeks, (bell) peppers and butternut squash all work well here
- Add 100g (4oz) red lentils at the same time as you add the stock
- Use chicken stock instead of vegetable stock
- Add some leftover roast chicken, after you’ve blended the soup (simmer until the chicken is piping hot all the way through)
- Add herbs, such as fresh parsley or thyme
Can you make Carrot and Potato Soup ahead of time?
Absolutely – Carrot and Potato Soup is a great make ahead option!
Simply place the cooked and cooled soup in an airtight container, then store it in the fridge (for up to 3 days) or freezer (for up to 3 months).
What to do with leftover Carrot and Potato Soup?
If you end up with leftovers, this soup keeps very well in the fridge and is very easy to reheat. Simply place the cooked and cooled soup in an airtight container in the fridge, where it will keep for up to 3 days.
To reheat, tip into a saucepan with a splash of cold water, bring to the boil and then simmer for 5 minutes or until the soup is piping hot all the way through.
You can also reheat this soup in the microwave, if you prefer.
Can you freeze Carrot and Potato Soup?
The soup can absolutely be frozen! In fact, it’s a really great option for filling the freezer. (Top tip – make double and freeze half!)
Place the cooked and cooled soup in an airtight container in the freezer, where it will keep for up to 3 months. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Carrot and Potato Soup
Ingredients
- 1 tablespoon olive oil
- 2 onions diced
- 2 sticks celery diced
- 400 g carrots diced (no need to peel – See Note 1)
- 400 g baking potatoes peeled and diced (See Note 2)
- 700 ml vegetable stock (from a cube is fine)
- 1 bay leaf (optional, but recommended!)
- Salt and black pepper to taste (see Note 3)
Instructions
- Place the olive oil, diced onions and diced celery in a fairly large saucepan and gently fry for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
- Add the diced carrots, diced potato, vegetable stock, bay leaf (if using) salt and pepper, and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the vegetables are quite soft. (See Note 4.)
- Remove the bay leaf, then tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 5.)
- If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. Add more water if the soup is too thick for your liking. You may also wish to check the seasoning at this point too.
- Serve with homemade bread.
Notes
- I find, because this soup is blended until smooth, there is no need to peel the carrots. Not peeling the carrots has no negative impact on the final soup, means you get extra goodness from the skins and saves you a job!
- You can use any type of ‘floury’ potato for this recipe. I recommend using the type of potatoes that are sold in the supermarkets as ‘baking potatoes’.
- I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
- If you dice the potatoes and carrots up small, they will easily cook in 15 minutes.
- If you prefer, you can use a stick blender or leave the soup un-blended.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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