Carrot and Potato Soup

This delicious Carrot and Potato Soup is quick, easy, healthy and budget friendly – what more can you ask for? It takes just 30 minutes to make and comes in at just 179 calories.

Course Main Course, Soup

Cuisine British

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 179kcal

Author Eb Gargano

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)

Metric - US Customary

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.

Nutrition