Carrot and potato soup

There's something soothing and satisfying about a warm bowl of soup at lunch time.

I love making different soups that use lots of vegetables - it's a great way to use them up and means you're getting plenty of nutrients in one meal.

This carrot and potato soup is very frugal - carrots, onions and potatoes are some of the cheapest vegetables you can buy.

It's a great one to make when the cupboards are almost bare and is very forgiving if your veggies are past their best.

What to serve with this soup

While you can eat this soup on it's own I like to eat it with one of the following to make it more filling:

• freshly baked soda bread
• crusty bread
• toasted sourdough
• rice cakes
• crackers.

You could also add some toasted seeds or pine nuts to your soup and/or a drizzle of vegan cream.

Equipment

You will need a jug blender or hand held blender to make your carrot and potato soup perfectly smooth.

Can this be made in advance?

Yes. This soup keeps well. Allow to cool after cooking and store in an airtight container in the fridge for up to three days.

Is carrot and potato soup freezable?

Absolutely. In fact this is a brilliant recipe to double up and freeze for the future.

Allow to cool completely before transferring to a freezer box or bag. Label with the recipe name and the date.

Defrost overnight in the fridge or in a saucepan with a dash of hot water added, stirring often.

How to make potato and carrot soup

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Carrot and potato soup


A warming frugal recipe for carrot and potato soup that’s suitable for vegans.

4.28 from 11 votes

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Soup

Cuisine British, International, Vegan

Servings 4

Calories 153 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

• 1 tablespoon olive oil
• 1 white onion peeled and diced
• 2 large carrots peeled and chopped
• 2 cloves garlic crushed
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium white potatoes peeled and chopped
• 750 ml vegetable stock
• Salt and black pepper

Instructions

 

• Heat a tablespoon of olive oil in a large saucepan.
• Add the chopped onion and the carrots. Give everything a good stir then reduce the heat to low and cover your pan with a lid.
• Cook the vegetables for 15-20 minutes until soft, stirring occasionally.
• When soft add the garlic, stir well and cook for a further minute.
• Add a teaspoon of oregano, a teaspoon of ground cumin and a teaspoon of ground coriander. Stir well, then add your chopped potatoes and 750ml vegetable stock.
• Bring to the boil, then lower the heat and cook gently under the potatoes are soft. 

• If preferred you can eat this soup unblended. Alternatively allow your soup to cool then blend until smooth using a jug blender* or hand held stick blender.
• Reheat your soup and season to taste with salt and black pepper.

Notes

1. If using a jug blender allow the soup to cool first and take care when opening the lid as hot steam can build up.

2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 153kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 780mgPotassium: 595mgFiber: 4gSugar: 5gVitamin A: 5495IUVitamin C: 25mgCalcium: 48mgIron: 2mg

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