Description
A creamy, comforting carrot and potato soup made by simmering fresh vegetables with aromatic ginger, garlic, and onion, then blended with sour cream for a smooth texture. This hearty soup is perfect for a cozy meal and garnished with fresh green onions and Italian parsley for added flavor and color.
Ingredients
Main Ingredients
- 3 tbsp vegetable oil
- 4 medium white potatoes, peeled and chopped
- 2 ½ lbs carrots, unpeeled and chopped
- 4 cups chicken or vegetable broth
- ½ sweet onion, roughly chopped
- 2 tbsp chopped garlic
- 3 tbsp freshly chopped ginger
- 1 ½ cup sour cream
- ⅓ cup chopped green onion
- Italian parsley sprigs
- Salt and pepper, to taste
Instructions
- Sauté aromatics: Heat 3 tablespoons of vegetable oil in a large pot over medium heat. Add the roughly chopped onion, freshly chopped ginger, and garlic, cooking while stirring frequently until the onions become soft and translucent.
- Add vegetables: Incorporate the chopped carrots and peeled potatoes into the pot. Cook together until the carrots start to release moisture and sweat, helping to build flavor.
- Add broth and boil: Pour in 4 cups of chicken or vegetable broth and bring the mixture to a gentle boil.
- Simmer: Cover the pot and simmer for 25 to 30 minutes, or until the carrots and potatoes are fully cooked and tender.
- Cool and blend: Remove the pot from heat and let the soup cool for 15 minutes. Transfer the carrots and half of the potatoes into a blender along with half of the broth. Blend carefully, allowing steam to escape, until smooth.
- Add sour cream: Mix in 1 ½ cups of sour cream and blend well to incorporate a creamy texture.
- Adjust consistency and season: Gradually add the remaining broth to reach the desired soup thickness. Season with salt and pepper to taste.
- Finish and garnish: Stir in the remaining potatoes to add texture to the soup. Garnish with chopped green onions and sprigs of Italian parsley before serving.
Notes
- For a vegan version, substitute sour cream with coconut cream or a plant-based alternative.
- Removing the skin from carrots is optional; leaving them unpeeled adds extra nutrients and color.
- If you prefer a chunkier soup, blend fewer potatoes and carrots.
- Letting the soup cool slightly before blending ensures safer handling and prevents blender overheating.
- Use vegetable broth if you want to keep the recipe vegetarian or vegan.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
