Easy Carrot Potato Soup (Ready in 30 Minutes!)

Picture this: golden carrots and tender potatoes swimming in a creamy, savory broth that warms you from the inside out. This easy carrot potato soup is comfort food at its finest, delivering restaurant-quality flavor with simple, wholesome ingredients you probably already have in your kitchen. Whether you’re craving something cozy on a chilly evening or need a quick weeknight dinner that the whole family will devour, this carrot potato soup hits the spot every single time. No complicated techniques, no fancy ingredients—just pure, delicious comfort in a bowl. Let’s make soup magic happen!

Why You’ll Love This Carrot Potato Soup Recipe

• Ready in just 30 minutes from start to finish—perfect for busy weeknights
• Budget-friendly using everyday vegetables you likely have on hand
• Naturally creamy without heavy cream, thanks to the starchy potatoes
• Kid-approved with its mild, naturally sweet flavor
• Meal prep friendly—makes great leftovers and freezes beautifully
• Vegetarian-friendly and easily made vegan with simple swaps

What You Need for Easy Carrot Potato Soup

Essential Ingredients for Carrot Potato Soup

• 2 tablespoons butter or olive oil – Butter adds richness, olive oil keeps it lighter
• 1 medium yellow onion, diced – About 1 cup; yellow onions provide the best flavor base
• 3 cloves garlic, minced – Fresh garlic is recommended for the best aroma
• 4 large carrots, peeled and diced – About 3 cups; choose bright orange carrots for sweetness
• 3 medium Yukon Gold potatoes, peeled and diced – About 3 cups; Yukon Gold creates the creamiest texture
• 1 stalk celery, diced – Optional but adds great savory depth
• 4 cups vegetable broth – Low-sodium preferred so you control the salt
• 1 bay leaf – Adds subtle herbal notes
• 1 teaspoon dried thyme – Or 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste – Start with 1/2 teaspoon salt, adjust after cooking
• Fresh parsley for garnish – Adds a pop of color and freshness

Easy Carrot Potato Soup

A creamy, comforting carrot potato soup ready in 30 minutes with simple ingredients. Naturally sweet carrots and tender potatoes create a satisfying, budget-friendly meal perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish, Soup

Cuisine American

Servings 6 servings

Calories 180 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s Knife
• Wooden spoon
• Immersion blender or potato masher
• Measuring cups and spoons

Ingredients

  

Base Ingredients

• 2 tablespoons Butter or olive oil Butter adds richness, olive oil keeps it lighter and makes it vegan
• 1 medium Yellow onion, diced About 1 cup; provides the best flavor base
• 3 cloves Garlic, minced Fresh garlic recommended for the best aroma

Main Vegetables

• 4 large Carrots, peeled and diced About 3 cups; choose bright orange carrots for natural sweetness
• 3 medium Yukon Gold potatoes, peeled and diced About 3 cups; creates the creamiest texture when blended
• 1 stalk Celery, diced Optional but adds great savory depth to the soup

Broth and Seasonings

• 4 cups Vegetable broth Low-sodium preferred so you can control the salt level
• 1 Bay leaf Adds subtle herbal notes; remove before serving
• 1 teaspoon Dried thyme Or use 1 tablespoon fresh thyme leaves
• 1/2 teaspoon Salt Adjust to taste after cooking; start with less
• 1/4 teaspoon Black pepper Freshly ground for best flavor

Garnish

• 2 tablespoons Fresh parsley, chopped Adds a pop of color and freshness

Instructions

 

• Peel and dice carrots and potatoes into 1-inch chunks for even cooking. Dice onion and celery into small pieces. Mince the garlic finely.
• In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
• Add minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
• Stir in diced carrots, potatoes, thyme, bay leaf, salt, and pepper. Cook for 2 minutes, stirring to coat vegetables with the aromatics.
• Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes until carrots and potatoes are fork-tender.
• Remove bay leaf. For a fully smooth soup, use an immersion blender to puree until creamy. For a chunkier texture, blend only half the soup and stir it back in, or use a potato masher to break up some vegetables.
• Taste and adjust salt and pepper as needed. If desired, stir in heavy cream or coconut milk for extra richness.
• Ladle into bowls and garnish with fresh parsley and a crack of black pepper. Serve hot with crusty bread.

Notes

This soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 5 days or freeze for up to 3 months. You may need to add a splash of broth when reheating as the soup thickens. For a vegan version, use olive oil instead of butter and add coconut milk instead of cream.

Keyword 30 minute meal, budget friendly soup, carrot potato soup, Comfort Food, easy soup recipe, vegetable soup

Optional Add-Ins for Extra Flavor

• 1/2 cup heavy cream or coconut milk – For ultra-creamy texture
• 1/2 teaspoon smoked paprika – Adds warmth and depth
• Pinch of red pepper flakes – For a subtle kick

How to Make Easy Carrot Potato Soup (Step-by-Step)

Step 1: Preparing Your Vegetables

1. Prep the vegetables (5 minutes): Peel and dice carrots and potatoes into 1-inch chunks for even cooking. Dice onion and celery into small pieces. Mince the garlic finely.
2. Sauté the aromatics (5 minutes): In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant. (The kitchen will smell amazing!)

Step 2: Building the Carrot Potato Soup Base

3. Add vegetables and seasonings (2 minutes): Stir in diced carrots, potatoes, thyme, bay leaf, salt, and pepper. Cook for 2 minutes, stirring to coat vegetables with the aromatics.
4. Add broth and simmer (20 minutes): Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes until carrots and potatoes are fork-tender. (They should pierce easily with a fork but not fall apart completely.)

Step 3: Creating the Perfect Texture

5. Blend for creaminess (3 minutes): Remove bay leaf. For a fully smooth soup, use an immersion blender to puree until creamy. For a chunkier texture, blend only half the soup and stir it back in, or use a potato masher to break up some vegetables while leaving others whole. (Pro tip: Never blend on high speed as this can make potatoes gummy.)
6. Adjust seasoning and serve (2 minutes): Taste and adjust salt and pepper as needed. If desired, stir in heavy cream or coconut milk for extra richness. Ladle into bowls and garnish with fresh parsley and a crack of black pepper.

Expert Tips for the Best Carrot Potato Soup

• Don’t skip the sautéing step—cooking the onions and garlic first builds a flavor foundation that makes this soup extraordinary
• Cut vegetables uniformly—same-sized pieces ensure everything cooks evenly
• Use low-sodium broth—this gives you control over the final saltiness
• Blend carefully—if using a regular blender, let the soup cool for 5 minutes and never fill more than halfway to prevent dangerous hot splatters
• Add acid at the end—a squeeze of lemon juice or splash of apple cider vinegar brightens all the flavors
• Make it creamy without cream—the potatoes naturally thicken this soup, but blending creates an even silkier texture

How to Store and Serve Carrot Potato Soup

Storage: Allow soup to cool completely, then transfer to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator first.

Reheating: Warm on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth or water as the soup thickens when stored. Microwave individual portions for 2-3 minutes, stirring halfway through.

Serving suggestions: Serve with crusty bread like our homemade ciabatta bread, garlic butter flatbread, or cheddar cheese bread for dipping. Top with shredded cheese, crispy bacon bits, or a dollop of sour cream.

Carrot Potato Soup Recipe Variations You’ll Love

Loaded Carrot Potato Soup: Add cooked, crumbled bacon and top with shredded cheddar cheese and green onions—similar to our homemade loaded potato soup.

Curry Carrot Potato Soup: Stir in 1-2 tablespoons curry powder and 1/2 cup coconut milk for an Indian-inspired twist.

Creamy Roasted Version: Roast the carrots and potatoes at 425°F for 25 minutes before adding to the soup for deeper, caramelized flavor.

Vegan Carrot Potato Soup: Use olive oil instead of butter and swap in coconut milk for cream—completely plant-based and delicious!

FAQ About Carrot Potato Soup

Final Thoughts on This Easy Carrot Potato Soup Recipe

This simple, nourishing carrot potato soup proves that the best recipes don’t need to be complicated. With basic vegetables, aromatic herbs, and just 30 minutes, you’ll have a bowl of pure comfort that rivals any restaurant. The naturally creamy texture, subtly sweet carrots, and hearty potatoes make this a year-round favorite that never gets old. Serve it as a light lunch with bread, as a starter for dinner parties, or as a cozy weeknight meal the whole family will request again and again.

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