Creamy Carrot Soup with Potatoes (2024)

by Allison · Published: Mar 29, 2021 · Modified: Mar 5, 2023 · This post may contain affiliate links · 1 Comment

Wholesome, healthy and bursting with flavor, this creamy carrot soup with potatoes pops with cumin and fresh-squeezed lime.

This is one of my favorite recipes soups of all time,hands down. It’s rich but not at all heavy, and could either be a starter or amain course paired with a side salad or other light dish.

The ingredients

So the main ingredients for this creamy carrot soup areactually super simple.

The vegetables

• Carrots
• Potato (I love Yukon Gold)
• Yellow onion
• Garlic
• Vegetable stock

The rest

• Ghee (or butter, coconut oil or olive oil)
• Ground cumin
• Lime
• Sea salt
• Freshly ground black pepper
• Sour cream and chives to garnish (if desired)

And that’s it!

Even better, this soup is SO simple to pull together once you chop all your veggies. Only one pot required, and the aroma will make your kitchen smell totally magical.

So go ahead and chop those veggies, mince the garlic andlet’s get started.

Sautéing with ghee

If you haven’t cooked with ghee (clarified butter) before, this recipe is an amazing intro to its golden rich flavor. You can find ghee at most grocery stores or online; in stores it'll usually be in the Indian or ethnic ingredients aisle, or possibly in the oil section.

Butter will totally work too and it’ll be just as delicious! I’ve substituted butter many times in this recipe. And if you want to make this soup vegan, coconut oil or olive oil work great too. Just make sure to also omit the sour cream or use a vegan sour cream to top.

So getting back to our carrot soup, first heat your ghee or oil of choice in a large soup pot over medium heat.

Once the ghee shimmers, add the onion and sauté until translucent, followed by the garlic for another minute, and then the carrots for another five minutes or so.

Then add your vegetable stock and cumin, cover the pot, and lower the heat to simmer for about 20 minutes. Test the veggies with a fork—if you can pierce them easily they’re done; if not go ahead and cook a few more minutes.

Blend it all up into creamy carrot soup!

If you have a high speed blender like a Vitamix,definitely use it for this recipe to get an ultra smooth, velvety texture. Ifnot, a regular blender is perfectly fine too.

Scoop about half of the soup mixture, both veggies and liquid, into your blender and blend on high for a minute or so until smooth. Be extra careful here since you are working with hot soup, and place a potholder on top of the blender while you blend if you’d like. That’ll protect your hand from any stem that escapes.

Pour both blender batches or soup into a large bowl, stirin the fresh lime juice, and then add sea salt and freshly ground pepper totaste.

I like to add a dollop of sour cream and chives right before serving. Or you can swirl the sour cream in as shown in the photo to make it even prettier.

Pro tip: If your sour cream contains live cultures you’ll get their probiotic benefit since they won’t be destroyed by cooking the sour cream into the soup...a nice little gut health bonus on top of this already super healthy soup. I used Horizon organic cultured sour cream.

Enjoy! 🙂

You might also like:

• Carrot Ginger Soup
• Roasted Butternut Squash Soup
• Minestrone Soup

🍳 Recipe