Description

Experience the ultimate comfort food with this creamy carrot potato soup. The vibrant orange color and rich flavors make it a perfect dish for chilly days. With fresh ingredients like carrots, potatoes, and coconut milk, this soup is not only delicious but also nourishing. Whether you’re enjoying it solo or sharing it with loved ones, each spoonful is a hug in a bowl that brings joy and warmth to your home.

Ingredients

Scale

4 cups carrots, chopped (about 4 large carrots)
3 cups potatoes, peeled and cubed (about 3 medium Russets)
1 medium yellow onion, diced
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp ground cumin
1 tsp ground coriander
2 tbsp olive oil
Salt and pepper to taste

Instructions

In a large pot over medium heat, drizzle olive oil and sauté diced onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
Stir in chopped carrots and potatoes; sauté for about 3 minutes to enhance sweetness.
Pour in the vegetable broth, ensuring the veggies are fully submerged. Bring to a gentle simmer for about 20 minutes or until tender.
Carefully blend the soup until smooth using an immersion blender or by transferring to a regular blender in batches.
Return the blended soup to low heat, stir in coconut milk, cumin, and coriander. Simmer for another 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 230
Sugar: 6g
Sodium: 380mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: Feel free to customize with spices like ginger or add lemon juice for brightness. For added protein, incorporate cooked lentils or shredded chicken. Leftovers can be stored in the fridge for up to five days or frozen in airtight containers.