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Carrot and Potato Soup

Carrot and Potato Soup

I like to serve cups of this soup at the beginning of a special vegetarian meal, but it makes a good main course when served with a salad and bread.

Serves 4-6.


  • 2 Tbsp butter
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 5 c vegetarian chicken style consommé
  • 3 c peeled, diced carrots
  • 3 c peeled, diced potatoes
  • 1 tsp ground thyme
  • 1 tsp ground sage
  • 1 bay leaf
  • salt, only if needed
  • 1/4 tsp freshly ground pepper


  1. In a large pot over medium low heat, melt butter. Add onions and garlic; sauté 3 minutes.
  2. Add broth, carrots, potatoes, thyme, sage, and bay leaf.
  3. Simmer, uncovered, until vegetables are tender, about 20-25 minutes.
  4. Discard bay leaf and puree soup, using an immersion blender, potato masher, or standard blender.
  5. Season with pepper; add salt if needed.

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