Carrot and Potato Soup

A ladle holding chunks of carrots and potatoes in broth is held above a stock pot.

A hearty vegan recipe, carrot and potato soup is perfect to warm you on cold winter days. Made with potatoes, carrots, onions, fresh thyme, and rosemary, this soup is aromatic and comforting. It’s also super easy to prepare, just chop the veggies and let it simmer until everything is perfectly tender.

Though the soup is perfect like it is, you can mix and match different vegetables and herbs, depending on what you have. Try swapping out the potatoes for other root vegetables, like celeriac or parsnips. Fresh savory or marjoram are great substitutes for thyme and rosemary.

This soup goes great with a chunk of fresh, crusty bread. Bake your own in a Dutch oven, or pick up a loaf at the store. You can also serve this soup with hot cooked white or brown rice.

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Looking down into a shallow white soup bowl, on a bamboo mat, filled with chunks of carrots and potatoes in broth.
Made with potatoes, carrots, onions, and fresh thyme and rosemary, this soup is aromatic and comforting.
Looking down into a large metal stock pot filled with carrot and potato chunks in a clear broth.
Carrot and Potato Soup is super easy to prepare, just chop the veggies and let it simmer until everything is perfectly tender.
Looking down on a shallow white soup bowl filled with carrots and potatoes in broth on a woven bamboo mat with a blue napkin.
This soup goes great with a chunk of fresh, crusty bread. You can also serve this soup with hot cooked white or brown rice.
A ladle holding chunks of carrots and potatoes in broth is held above a stock pot.
Cook the soup, stirring occasionally, until the potatoes are very soft and start falling apart, 45 minutes to 1 hour.

Carrot and Potato Soup Recipe

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A ladle holding chunks of carrots and potatoes in broth is held above a stock pot.
A hearty vegan recipe, carrot and potato soup is perfect to warm you on cold winter days. Made with potatoes, carrots, onions, fresh thyme, and rosemary, this soup is aromatic and comforting.
Preparation 20 minutes
Cook 1 hour
Ready in 1 hour 20 minutes
Servings 5 Servings
CourseMain Dish
InfluenceGlobal
DifficultyBeginner
MethodSimmer
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion chopped
  • 2 ribs celery chopped
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • salt and pepper to taste
  • 4 carrots peeled and chopped
  • 3 russet potatoes peeled and chopped
  • 6 cups vegetable stock

Equipment

  • Dutch oven

Directions

  • In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the onions and celery and cook until golden, stirring occasionally, takes about 6 to 8 minutes.
  • Stir in the garlic, thyme, and rosemary and cook until fragrant, about 2 minutes. Season to taste with salt and pepper. 
  • Add the carrots, potatoes, and stock to the Dutch oven. Bring to a boil then reduce to a simmer. Cook, stirring occasionally until the potatoes are very soft and start falling apart, 45 minutes to 1 hour.
  • Remove the thyme and rosemary sprigs. Taste and season with additional salt and pepper, if needed. Serve hot.

Nutritional Information

Sodium: 1298mgCalcium: 49mgVitamin C: 13mgVitamin A: 8847IUSugar: 7gFiber: 4gPotassium: 773mgCalories: 199kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 35gIron: 1mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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