Potato Carrot Soup

creamy orange soup, parsley, black pepper and a light cream swirl in a matte bowl — potato carrot soup, vegetarian, weeknight-friendly

Lucy

Potato Carrot Soup warms you from the inside out with pantry staples like carrots, potatoes, onion, and celery. Creamy without cream, it's budget-friendly, freezer-ready, and perfect for quick weeknight meals.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: British

Calories: 140

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil
2 medium onions, diced (about 2 cups / 300 g)
2 stalks celery, diced (about 1 cup / 100 g)
4 medium carrots, diced (about 3 cups / 400 g)
2 medium floury potatoes, peeled and diced (about 3 cups / 400 g)
3 cups vegetable stock (700 ml)
1 bay leaf (optional)
½–¾ tsp fine sea salt, to taste
½ tsp black pepper, plus more to finish
Optional garnish: chopped parsley, chives, or plain yogurt swirl

Equipment

large saucepan or Dutch oven (4–5 qt)
blender or immersion blender
ladle
cutting board
sharp knife

Method

In a large saucepan or Dutch oven (4–5 qt), warm olive oil over medium heat. Add onions and celery; cook with lid on until softened but not browned, stirring once or twice. Onions should look translucent.
Stir in carrots, potatoes, stock, bay leaf, salt, and pepper. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the veggies are tender.
Remove bay leaf. Blend the soup with a stick blender in the pot, or carefully ladle into a blender in batches. Return to pot if needed. Blend until smooth and velvety.
If soup is too thick, add hot water or more stock by the tablespoon. Taste and adjust seasoning. Serve hot with garnish if desired.

Notes

Dice potatoes and carrots small for faster cooking. For a chunkier soup, blend only half the batch. This soup freezes well and reheats beautifully—just add a splash of water when reheating. Garnish with parsley, chives, or a swirl of yogurt.