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Close-up smartphone photo of creamy golden-orange potato carrot soup with a velvety smooth texture, illuminated by soft natural daylight.

Creamy Potato Carrot Soup: The Ultimate Golden-Orange Comfort Bowl

A thick, velvety Creamy Potato Carrot Soup featuring a golden-orange base of blended root vegetables. Elegantly garnished with a swirl of heavy cream, olive oil drops, cracked black pepper, and fresh thyme leaves.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil (15ml) for sautéing
  • 2 tbsp unsalted butter (30g)
  • 1 medium yellow onion chopped (approx. 1 cup / 150g)
  • 3 cloves garlic minced
  • 1.5 lbs Yukon gold potatoes (680g) peeled and chopped
  • 1 lb carrots (450g) peeled and chopped
  • 4 cups vegetable or chicken broth (960ml)
  • 1 tsp kosher salt (5g) adjust to taste
  • 0.5 tsp black pepper (2g)
Garnishes
  • 4 tbsp heavy cream (60ml) for the decorative swirl
  • 1 tbsp golden olive oil (15ml) for dropping on surface
  • 1 tsp coarsely cracked black pepper (2g)
  • 1 tbsp fresh green thyme leaves (2g)

Equipment

  • 1 Immersion Blender Essential for puréeing the hot soup directly in the pot.
  • 1 Dutch Oven or Large Soup Pot Ensures even heat distribution while sautéing and simmering.

Instructions
 

Making the Soup
  1. Place your Dutch oven over medium heat. Add 1 tbsp (15ml) of olive oil and 2 tbsp (30g) of unsalted butter. Once melted, add the chopped yellow onion. Sauté for 5 to 7 minutes until translucent. Add minced garlic and cook for 60 seconds until fragrant.
  2. Add the chopped Yukon gold potatoes and carrots to the pot. Pour in 4 cups (960ml) of broth. Stir in the salt and pepper. Bring to a rolling boil, then cover, reduce heat to medium-low, and simmer for 20 to 25 minutes until the vegetables are fork-tender.
  3. Remove the pot from the heat. Using an immersion blender, carefully purée the soup directly in the pot for 3 to 4 minutes until a thick, velvety smooth texture is achieved. Add a splash of extra broth if needed.
  4. Ladle the hot soup into rustic ceramic bowls. Add a delicate swirl of heavy cream, a few drops of golden olive oil, coarsely cracked black pepper, and tiny fresh green thyme leaves. Serve immediately.

Notes

Tip 1. Cut potatoes and carrots into uniform 1-inch pieces so they cook evenly.
Tip 2. Avoid using red or waxy potatoes, as they will create a glue-like texture when blended.
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