If you are looking for the fastest, simplest and yet delicious soup, this is for you!! This is my go-to when I am in a rush and looking to make a heart fell recipe. So are you up to a Simple Carrot and Potato Soup recipe?
I found the base of this recipe a long, long time ago in Nitza’s Villapol book Cooking In a Minute. She was the most famous Cuban chef in history; everybody on the island knew her. Before knowing her work, I thought that Cuban cuisine was meh. But, She made me change my mind around.
This soup, however, is not Cuban per se. It brings a cultural mixture and draws from several cuisines. But I promise you this; you will love the results.!! While I was editing the video, I caught myself damming how it was!! I had to laugh out loud. Ready?
Grab your apron, and let’s get started.
Ingredients for this Simple Carrot and Potato Soup recipe
You will need a handful of ingredients, nothing biggy. You probably have everything already in your pantry. That is one of the beauties of this soup.
Potatoes: Use any potato you have in-house. The potatoes themselves don’t add flavour to the soup. They have a neutral flavour and adsorb whatever taste the other ingredients bring. Their starchy content, however, lends body to the soup.
They are also loaded with nutrients like vitamins C, B6, and K and essential minerals like potassium, magnesium and iron. On top of that, Potatoes are a great source of dietary fibre, which aids digestion, promotes satiety, and helps maintain bowel regularity.
If you are following a low-carb diet or keto, this soup is not for you because potatoes have a lot of carbs and starch.
Carrots: have a sweet and earthy flavour. I leave the skin on because my grandma used to say that on the skin is where all the goodness is. And sure, there is goodness in them!! Vitamin A, K1, C, B6, potassium, dietary fibre and Biotin for the skin.
If you have a cold, you have to try this soup!!
To flavour this up, we will use onion for a savoury, slightly sweet, and tangy taste. Onions also carry a great deal of nutrients, like antioxidants.
Additionally, butter, salt, pepper, and paprika(for colour) will elevate the soup’s flavour profile to another dimension. At the same time, milk and flour will bring the final touch to thicken the soup.
So as you can tell by now, this is a healthy potato and carrot soup.
How to make carrot and potato soup
Prep all your ingredients first. Peals the potatoes, and watch them all with plenty of water. Leave the skin on the carrots for more nutrients.
Cut the potatoes and onion into small dice, and grate the carrots. The smaller, the better texture your soup will have.
Set a pot over medium high on the stove. Add a tablespoon of olive oil, and once it’s hot, add the onions.
Wait until the onions are golden brown to add the 2 tablespoons of butter. I like to mix butter and oil so the butter doesn’t burn down and the onions cook all the way through.
Afterward, add the potatoes and carrots and mix well. Let the ingredients soak for a couple of minutes together.
Later add 4 cups of water, followed by the salt, pepper, paprika and chicken bouillon.
Reduce to heat to medium-low close, close the lid and let everything cook until the potatoes are tender but firm.
In the meantime, prepare the slurry with milk and flour.
In a bowl, add to a cup of cold milk 2 tablespoons of all-purpose flour and whisk until they are well combined.
Once the potatoes are soft, remove the pot from the heat and pour the milk and flour slurry and stir to incorporate. Let it sit for 5 minutes. Enjoy!
What to serve with potato and carrot soup?
This soup is not a main dish because it is light. It is best to have it as a starter or as an appetizer before the main course. If you want a soup that can serve as a main dish, you can try this white bean soup.
However, I garnished mine with bread croutons, and I will share the recipe with you here. It is also in the video.
Take 4 slices of regular white bread and cut them into cubes in the shape of traditional croutons. Put them on a tray and coat them generously with olive oil. Then add powdered parmesan and dry oregano or any substitute.
Toast them on the air fryer for 8 minutes at 400°F. Check halfway through and shake so they are evenly toasted.
Then you can serve it with your soup.
You could also add crispy onions to enhance the texture if you prefer not to make the croutons, or simply the traditional crackers will do great for this simple carrot and potato soup recipe
Tips and tricks for the perfect soup
There is a lot you can change, modify or substitute to make this soup better. However, the beauty of it is its simplicity and lightness. There is a soup for every occasion, and this one is for when you are craving a healthy, simple carrot and potato soup recipe.
But if you want to add or remove something, why not!! after all, I ended up modifying the original recipe to my liking. Let me give you some ideas.
You can substitute milk for half and half or any of its creamer cousins products. This will intensify the buttery flavour and will result in a creamy soup.
If you don’t like or don’t have paprika, you can substitute it with tomato paste, for example.
Instead of water, you can use the stock of your choice, like chicken, beef or vegetables. If you do so, do not use the chicken bouillon. And remember to check the salt to adjust to your taste.
You can take the cooking technique of this soup as a base and make any vegetable soup you want. Saute, boil and thicken with milk and flour. Nothing can go wrong there.
How to store and reheat the soup
You can safely store this carrot and potato soup in the freezer for up to 4 days. I like keeping my food in airtight containers to keep the soup fresh. You may have noticed soups are generally better the next day; this is not the exception.
As soup sits overnight, the flavours have more time to meld and develop. The various ingredients and seasonings have a chance to infuse and create a more harmonious and flavorful broth. This allows the soup to become more complex and enjoyable to eat.
So you are better off having it the next day! 😉 To reheat your soup, you can do it in the microwave or the stove as usual.
What kind of sandwich goes with potato soup
Another popular option to have with soup is a sandwich. To pair this soup with a sandwich, consider flavours and textures that complement the soup’s creamy and hearty nature. Here are a few sandwich options that can go well with carrot and potato soup:
- Grilled Cheese: A classic grilled cheese sandwich is a comforting choice to enjoy with potato soup. The combination of melty cheese and crispy bread adds a nice contrast to the creamy soup. You can keep it simple with cheddar cheese or get creative with different types of cheese and add-ons like tomato slices or bacon.
- BLT: A Bacon, Lettuce, and Tomato sandwich can be a delicious accompaniment to potato soup. The crispy bacon, fresh lettuce, and juicy tomato provide a nice crunch and a burst of freshness to balance the soup’s richness.
- Turkey and Avocado: A turkey and avocado sandwich can provide a lighter and refreshing option. The turkey adds a savoury element, while the creamy avocado brings a smooth and creamy texture to complement the potato soup.
- Ham and Swiss: A classic combination, ham and Swiss cheese offer a savoury and slightly tangy flavour that pairs well with potato soup. You can add some mustard or pickle slices for extra zest if desired.
- Chicken Salad: A chicken salad sandwich can provide a satisfying and protein-packed option. The creamy chicken salad, with ingredients like diced chicken, mayonnaise, celery, and herbs, complements the creamy potato soup nicely.
Feel free to experiment with different toppings and adjust them to your taste.
Simple Carrot and Potato Soup recipe
- 1 soup pot
- 1 air fryer for the croutons
- 5 potatoes
- 2 carrots
- 1 onion
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp flour
- 1/2 tbsp salt
- 1/4 tsp black peper
- 1 tsp paprika
- 4 cups water
- 1 cup milk
- 1/2 tbsp chicken bouillon
- cilantro or parsley to garnish
For the Croutons
- 4 slices white bread
- 1/2 cup olive oil
- 1/4 cup parmesan cheese
- 1/2 tsp dry oregano
- Prep all your ingredients first. Peals the potatoes, and watch them all with plenty of water. Leave the skin on the carrots for more nutrients.
- Cut the potatoes and onion into small dice, and grate the carrots. The smaller, the better texture your soup will have
- Set a pot over medium high on the stove. Add a tablespoon of olive oil, and once it’s hot, add the onions.
- Wait until the onions are golden brown to add the 2 tablespoons of butter. I like to mix butter and oil so the butter doesn’t burn down and the onions cook all the way through.
- Add the potatoes and carrots and mix well. Let the ingredients soak for a couple of minutes together.
- add 4 cups of water, and season with the salt, pepper, paprika and chicken bouillon.
- Reduce to heat to medium-low close, close the lid and let everything cook until the potatoes are tender but firm.
- Preprare the slury. In a bowl, add to a cup of cold milk 2 tablespoons of all-purpose flour and whisk until they are well combined.
- Once the potatoes are soft, remove the pot from the heat and pour the milk and flour slurry and stir to incorporate.
- Let it sit for 5 minutes. Enjoy!
|Amount per serving|
|% Daily Value*|
|Total Fat 9.6g||12%|
|Saturated Fat 3.7g||18%|
|Total Carbohydrate 35.9g||13%|
|Dietary Fiber 5.4g||19%|
|Total Sugars 5.7g|
|Vitamin D 3mcg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
|Recipe analyzed by|