There's something magical about a warm bowl of soup that comforts the soul, and this Creamy Carrot Potato Soup is no exception. Perfect for cozy nights or when you need a quick, satisfying meal, it's creamy, hearty, and packed full of flavor. Whether it’s chilly outside or you just need a quick pick-me-up, this soup is your go-to!
Butter is the base that adds a rich flavor and helps to sauté the onion and garlic to perfection. Onion and garlic are the aromatics that give the soup its depth and foundational flavor. Carrots bring a natural sweetness and vibrant color, while potatoes add body and creaminess when blended. Broth (chicken or vegetable) is the liquid medium that helps cook the vegetables and infuses them with savory goodness. Heavy cream is what makes the soup luscious and smooth. A touch of salt and pepper enhances all the flavors, while fresh dill adds a hint of freshness and brightness. Lastly, smoked paprika contributes a subtle smokiness that elevates the entire dish.
This soup pairs wonderfully with a slice of crusty bread or a warm baguette for dipping. For a heartier meal, serve it alongside a green salad with a tangy vinaigrette to balance the creaminess of the soup. A sprinkle of extra smoked paprika or a dash of hot sauce can add a kick for those who like it spicy.
Start by melting the butter in a large pot over medium heat. Once it's melted, toss in the diced onion and minced garlic. Give it a good stir and let them cook until the onion turns translucent. This should take about five minutes, enough time to get a nice aroma wafting through your kitchen.
Next, add the sliced carrots and diced potatoes to the pot. Stir them around for a couple of minutes. You're not looking to cook them through at this stage; just soften them up a bit and let them soak up some of that buttery, garlicky goodness.
Now, it's time to pour in the broth. Increase the heat to bring it to a boil, then reduce it to a simmer. Cover the pot and let it cook for about 20 minutes. You'll know it's ready when the vegetables are fork-tender.
Once the vegetables are cooked, use an immersion blender to puree the soup until it’s nice and smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
With the soup pureed, stir in the heavy cream, salt, pepper, and smoked paprika. Keep the heat on low and let it warm through, but be careful not to let it boil. You want everything well combined and hot enough to serve.
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