Carrot Potato Soup


Come fall, we start craving rich, creamy soups. This is a standard around our place. Simple and comforting. Serve with bread or crackers.


SourceHeavily modified from unknown source
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


2 1⁄2 c
Broth (Water + Veggetable stock or miso)
2 c
carrots (sliced)
2 c
potato (coursely cut)
1 c
onion (coursely cut)
2 clv
garlic (coursely cut)
2 T
frozen orange juce concentrate (or fresh orange equivallent)
1 T
1⁄2 t
1⁄4 t
nutmeg (ground)
black pepper (to taste)
parsley or rosemary (for garnish)


  1. Saute the onion until translucent
  2. Add garlic and continue to cook for another minute
  3. Add the water, carrots, potatoes and bring to a boil over medium heat
  4. Reduce heat, cover and simmer for another 15-20 minutes until veggies are tender
  5. Blend with a hand blender if you want a creamy soup
  6. Garnish with parsley or rosemary

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