Creamy Potato Carrot Soup
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Averie Cooks · by Averie Sunshine★ 5.0 (4)

Creamy Potato Carrot Soup

NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 6%
CARBS 22G59% OF CAL
4G FIBER8G OTHER10G TOTAL SUGAR
FAT 6G38% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, creamy soup of potatoes and carrots that gets its silky texture from mashed potatoes, not cream. Warm, comforting, and ready in under an hour.

mainamericansoupgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 pounds carrots (trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch)
  • 1 extra-large Russet potato or 2 medium/large potatoes diced very small (about 1/4-inch cubes)
  • 1 small/medium sweet yellow onion (diced small)
  • 2 cloves garlic (peeled and minced finely)
  • 1 heaping tablespoon finely minced ginger (from about 2 to 3 inches peeled ginger; reduce this amount if you’re sensitive to ginger)
  • 3 tablespoons unsalted butter
  • 6 cups low-sodium vegetable stock (chicken stock may be substituted)
  • 2 to 3 teaspoons salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon smoked paprika or regular paprika (optional and to taste)
  • 1/2 teaspoon dry mustard powder (optional and to taste)
  • pinch cayenne pepper (optional and to taste (doesn’t make soup spicy and serves to enhance flavor))
  • 1/4 cup sour cream (lite okay; Greek or vegan-friendly yogurt may be substituted)
  • about 2 teaspoons honey (or to taste (agave may be substituted to keep vegan))
PREP
15M
SODIUM
842MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.