Carrot Potato Soup

Carrot Potato Soup

This hearty, autumn soup is full of carrots and ginger. It is very adaptable – I’m planning on making a sweet potato version this week. The soup goes wonderfully with a thick slice of fresh bread, especially a quick bread like the Parmesan thyme bread pictured here (recipe coming soon!).

The recipe does not make a lot, which is nice if, like me, you live alone, and get tired of eating soup for every meal for a week. If you’d like more, double the recipe – it freezes well.

Carrot Potato Soup

Carrot Potato Soup


  • 1/2 onion, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp olive oil
  • 3 cups water
  • 1/2 cube vegetable stock
  • 1 or 2 potatoes, peeled and chopped
  • 1 cup carrots, chopped
  • 1 tsp ginger
  • salt and pepper, to taste


1. Sauté onion and garlic in olive oil, until soft.

2. In a large pot, bring water to a boil. Add stock, onions and garlic, potatoes, carrots, and ginger.

3. Boil on low heat for about 30 minutes, until carrots and potatoes are soft.

4. Use immersion blender to purée soup.

5. Add salt and pepper to taste. Serve.

Carrot Potato Soup


One comment

  1. […] #4 – Carrot Potato Soup […]

Share your thoughts!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: