Easy Skinny Carrot Potato Soup Recipe
If you like smooth, thick, rich soups that taste like they’re made with a ton of butter and cream but actually aren’t, it’s your lucky day. The potato carrot soup is packed with flavor, and you’ll never miss the fat and calories. The soup with the best creamy texture is fast and easy to make and it’s ultra comforting. Simply sauté an onion, garlic, and ginger, add two pounds of carrots, a potato, and vegetable stock, and boil. Before serving, I added a dollop of sour cream mixed with honey. The cooling, creamy sour cream with the touch of sweetness from the honey perfectly complements the flavors in the soup. This is such a great soup if you’re feeling under the weather or just need to take winter’s chilly edge off. Even better, it’s good for you, too!
Carrot Potato Soup Ingredients
To make the ginger carrot soup with potatoes, you’ll need the following ingredients:
Carrots – Use whole carrots that have been trimmed, peeled, and sliced into rounds Russet potatoes Yellow onion – I prefer the sweet flavor of yellow onion over white onions Garlic Fresh ginger Butter Vegetable broth/stock Spices (salt, pepper, cayenne, paprika, ground mustard)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Creamy Carrot Potato Soup
This creamy soup comes together quickly and requires minimal prep work. Here’s an overview of how it’s prepared:
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