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 a main course paired with a side salad or other light dish.
So the main ingredients for this creamy carrot soup are actually super simple.
- Potato (I love Yukon Gold)
- Yellow onion
- Vegetable stock
- Ghee (or butter, coconut oil or olive oil)
- Ground cumin
- 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 and let’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. If not, 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, stir in the fresh lime juice, and then add sea salt and freshly ground pepper to taste.
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.
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Creamy Carrot Soup with Potatoes
- 1 pound carrots
- 1 large Yukon gold potato
- 1 medium yellow onion
- 2 cloves garlic
- 1 tablespoon ghee or butter, or use coconut oil for vegan/dairy-free
- 4 cups low sodium vegetable broth
- 1 teaspoon ground cumin
- ½ lime
- ½ teaspoon sea salt or more to taste
- freshly ground black pepper to taste
- ¼ cup sour cream or plant-based sour cream for vegan/dairy-free (optional)
- fresh chives for garnish (optional)
- Prep: Chop the carrots, potato and onion, and mince the garlic.
- Sauté: Heat the ghee, butter or oil in a large soup pot over medium heat. Once it shimmers, add the onion to the pot and sauté until translucent. Add the garlic and cook for another minute, and then add the carrots and potatoes and cook for five minutes more.
- Simmer: Slowly pour in the vegetable stock and add the cumin. Reduce the heat to medium-low and cook covered for 20 minutes or until you can easily pierce the vegetables with a fork.
- Blend: Scoop out half of the veggies and liquid into a high speed or regular blender and purée on high for a minute or two (see notes). Pour the puréed soup into a large bowl and repeat with the other half of the soup.
- Season: Squeeze the fresh lime over the soup and stir to incorporate. Add the sea salt and freshly ground black pepper to taste.
- Serve: Divide the soup evenly among bowls, place a dollop or sour cream in each or swirl it in if you'd like, and top with fresh chives if desired. Enjoy!