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Carrot Potato Soup

Carrot Potato Soup

A simple carrot potato soup to warm you any time of year!
Course Soup
Cuisine American
Keyword bay leaf, carrot top pesto, garlic, onion, pepitas, pumpkin seeds, red pepper, sweet potato, thyme, turmeric, vegetable stock
Prep Time 8 minutes
Cook Time 22 minutes
Servings 4
Calories 239kcal
Author Natalie Wiser-Orozco


  • 1 Tablespoon Olive Oil , extra virgin
  • Cups Onion , diced
  • 4 Cups Carrots , sliced
  • 4 Cloves Garlic , roughly chopped
  • 2 Cups Potato , diced
  • Cups Vegetable Stock
  • 1 Tablespoon Turmeric , fresh, grated
  • 1 Teaspoon Thyme , fresh
  • 4 Whole Bay Leaf
  • 1 Teaspoon Sea Salt
  • ¼ Teaspoon Black Pepper , freshly cracked
  • 1/4 Cup Pepitas , raw


  • Heat the olive oil in a large stock pot over medium heat. Add in the onion, and cook until translucent, about 7 minutes.
  • Turn the heat up to high, and add the garlic and carrots. Cook for about 5 minutes, until the carrots are slightly caramelized.
  • Add in the potato, vegetable stock, turmeric, thyme, bay leaves, salt
    and pepper, and bring to a boil, cooking until the potatoes and carrots
    are tender, about 10 minutes.
  • Fish out the 4 bay leaves, then carefully ladle the soup contents into a
    blender. Cover the blender with a towel, to protect yourself from hot
    splashes, and blend for 30 – 60 seconds until smooth.
  • Transfer to four bowls, and top with pepitas!


Calories: 239kcal | Carbohydrates: 36.5g | Protein: 6g | Fat: 7.4g | Saturated Fat: 0.8g | Sodium: 893.6mg | Fiber: 5.7g | Sugar: 8.9g