Cozy up with this sweet and savory Carrot-Potato Soup complete with herbes de Provence.
On days when it is miserable out, I try to find the silver lining. Even if it’s gray, dark, and drizzly, that’s the perfect excuse to stay in cozy clothes, work from home, and make a wholesome, flavorful carrot-potato soup.
This recipe was inspired by a simple carrot potato soup that I had while visiting London. My favorite modification is the addition of herbs de Provence and thyme, which I think elevate the dish to new heights. While carrots have a distinct taste and sweetness, I would not consider them or potatoes to be particularly flavorful on their own. So the addition of these herbs, along with some heavy cream and butter, gives this soup a little boost in delicious flavor and creamy texture.
Technically, most herbes de Provence blends already have thyme in them (along with some combination of savory, marjoram, rosemary, oregano, and more). But I like to add a little extra. I admit it was never my go-to herb—maybe I’d sprinkle some on my Thanksgiving turkey—but I’ve really come around. Now, I love the way the peppery sweetness of thyme elevates something as simple as carrots and potatoes. I promise: Give it a try, and you’ll love how it leaves your entire home smelling fragrant and feeling extra cozy.
Is This Carrot-Potato Soup Healthy?
This carrot-potato soup is a great source of many vitamins and minerals. Carrots are known for their beta-carotene, but they are also rich in potassium and fiber. Potatoes also contain some potassium and fiber, along with vitamin C. Of course, butter and heavy cream can both be high in saturated fat, so I would still enjoy this dish in moderation. If you want a lighter option, you can substitute the heavy cream for half-and-half or milk, though it won’t be as creamy.
This soup can easily be made vegetarian with the proper modifications. Just substitute the chicken broth with vegetable broth. You can also use a plant-based milk if you’d like to make it vegan.
A Note On Sautéing Onions
Onions are the cornerstone of many recipes, but skipping this one important step can kill your dish! You must make sure they are sautéed completely.
Years ago, I was making my family recipe for tomato sauce and was not thrilled with the result; it was super oniony. The next time I made it, I told my dad (who is a chef and culinary teacher) that I was going to leave the onions out because they ruined the dish last time. Little did I know that if you do not completely allow the onions to cook until they are clear and completely soft, you are going to have an overpowering taste of onions, similar to raw onions. It may take an extra couple of minutes and require full attention, but be present for this step and do it correctly.
How Do I Store Leftovers?
This soup can be stored in an airtight container in the fridge for 3-5 days and in the freezer for up to 3 months. If frozen, let it thaw in the fridge overnight before reheating it.
Serving Suggestions
Nothing goes better than warm bread, slathered in salted butter, to dip in a wholesome soup. Instead of using something store-bought, elevate your meal with this Cauliflower Bread (Low-Carb) or this plush Potato Bread.
Another great serving suggestion if you are hosting a lunch would be to serve your carrot potato soup with a variety of sandwiches. Mix it up with a Bahn Mi Sandwich (Vietnamese Sandwich), Chicken Pesto Sandwich, or this Gluten-Free Grilled Cheese Hummus Sandwich With Pumpkin. Pro tip: Cut them into quarters and serve them as canapés on a tiered serving platter.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 6 cups low-sodium chicken broth
- 5 medium carrots peeled and sliced
- 3 medium russet potatoes peeled and sliced
- 1 teaspoon herbs de Provence
- 1 pinch dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream
- 8 sprigs fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat until foaming. Sauté onion until soft and translucent, about 5 minutes.
- Add chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, approximately 30 minutes.
- Carefully transfer the soup to a blender, filling only halfway to prevent overflow. Cover with a lid and a kitchen towel for safety, and blend starting with quick pulses, then continuously until smooth. Work in batches if necessary.
- Serve the pureed soup into bowls, drizzle with heavy cream, and garnish with a sprig of parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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