Description
This Creamy Carrot and Potato Soup is a perfect blend of natural sweetness from carrots and the heartiness of potatoes, enhanced with aromatic spices like cumin and smoked paprika. Optionally enriched with coconut milk for a velvety texture, this soup is comforting, healthy, and versatile. Whether you’re a soup lover or just need a quick, nourishing meal, this dish is sure to delight. Pair it with crusty bread for a wholesome experience.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 large carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add carrots and potatoes. Stir occasionally and cook for 5 minutes.
- Pour in the vegetable broth, then add cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
- Remove the pot from heat and purée the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in the coconut milk, if using, and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes