Economical Carrot Potato Soup
This budget-friendly soup is simple to make and packed with nutrients from carrots and potatoes, providing a warm, comforting meal.
Ingredients
Main Ingredients
- 4 medium medium carrots, peeled and chopped For best flavor, use fresh carrots.
- 3 medium medium potatoes, peeled and diced Any variety of potato works well.
- 1 unit onion, chopped A yellow or white onion is preferred.
- 2 cloves garlic, minced Adjust the quantity to taste.
- 4 cups vegetable broth or water Broth adds more flavor than water.
- Salt and pepper to taste Season according to preference.
- Optional: herbs (like thyme or parsley) for garnish Enhances the presentation and flavor.
Instructions
Preparation
- In a large pot, heat a little oil over medium heat.
- Add the chopped onions and garlic, and sauté until they are soft and fragrant.
Cooking
- Add the chopped carrots and potatoes to the pot. Stir them together with the onions and garlic.
- Pour in the vegetable broth or water and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the carrots and potatoes are tender.
- Use a blender to puree the soup until it is smooth. For a chunkier texture, blend only half of the soup.
- Season with salt and pepper to taste. If desired, sprinkle fresh herbs on top before serving.
Notes
Allow the soup to cool completely before storing in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently before serving.