Everyday cooking
Carrot and potato soup
Carrot rounds and potato pieces remain visible in a gently seasoned vegetable broth.
- Total time
- 35 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
This carrot soup is left unblended. Evenly cut carrots and potatoes remain in small pieces, keeping preparation straightforward. A slowly softened onion contributes sweetness, while parsley joins only at the end. The broth supports the vegetables without covering their flavour, so there is no heavy browning or large spice mixture. Carrots differ in sweetness and moisture content; a small splash of lemon juice balances the finished soup. The quantities make four modest servings, suitable with bread or an open sandwich. Divide the vegetables evenly when ladling so each bowl contains more than broth alone.
Method
Step by step
- 01
Cut vegetables
Peel carrots and potatoes. Slice carrots 5 mm thick and cut potatoes into 1.5 cm cubes. Finely dice the onion so it blends discreetly into the soup.
- 02
Soften onion
Warm butter and oil over medium heat. Soften onion for 4 minutes without browning. Add carrots and cook, stirring, for another 2 minutes.
- 03
Simmer soup
Add potatoes and stock. Bring briefly to the boil, then lower the heat and simmer with the lid slightly ajar for 18–22 minutes. Stir gently only occasionally.
- 04
Check tenderness
Test carrot and potato with a knife tip. Both should be tender, with the potato cubes still holding their shape. Cook a little longer if needed, adding a small amount of water.
- 05
Add parsley
Stir in parsley and lemon juice. Adjust salt and pepper. Stand for 2 minutes, then ladle carefully so each bowl has an even balance of vegetables and broth.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Pieces rather than purée
Medium-starch potatoes lightly thicken the broth without immediately falling apart. Floury varieties thicken more and require especially gentle stirring. Choose waxy potatoes for a clearer soup. The specified sizes help carrots and potatoes finish cooking at a similar time.
Vary the gentle seasoning
A pinch of caraway can enter with the stock for a more savoury direction. Fresh ginger changes the flavour distinctly, so begin with a small amount. Replace butter with another tablespoon of oil for an entirely plant-based version. Keep parsley as a fresh finishing ingredient.
Kitchen questions
One more question?
Can I blend the soup?
Yes, for a different creamy version. Remove from the heat first and add stock if necessary; the potatoes thicken it more when blended.
Why do the potatoes fall apart?
Tiny cubes, vigorous boiling or frequent stirring can break them down. Maintain a gentle simmer and move the soup carefully.
