Description
This Creamy Carrot and Potato Soup is a comforting and nutritious dish, perfect for chilly evenings or quick, healthy meals. The velvety texture from carrots and potatoes pairs beautifully with the warm spices of cumin and smoked paprika. Optional coconut milk adds a delightful creaminess, making this soup a versatile favorite for all occasions.
Ingredients
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- 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 the carrots and potatoes, stirring occasionally, and cook for 5 minutes.
- Pour in the vegetable broth and stir in the cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
- Remove from heat and purée the soup using an immersion blender, or blend in batches using a regular blender until smooth.
- Stir in the coconut milk, if using, and adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes