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Potato Carrot Soup

What you need: 

2 tablespoons oil
2 small cloves garlic, finely chopped
1 medium onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed
basil, to taste
oregano, to taste
garlic powder, to taste
2 cups vegetable broth
salt and pepper, to taste
dash red pepper, optional

What you do: 

1. Heat oil in pan; sauté onion, garlic, and celery until tender. Add potatoes and carrots; cook 3-5 minutes.
2. Add broth and seasonings; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.
3. Blend all broth and approximately 1/2 potatoes and carrots until creamy. This ensures that there are lovely chunks in your soup so that you can chew on something. If you want creamier soup, blend everything.
4. Add salt and pepper to taste, and red pepper, if using. Serve.

Preparation Time: 
30-40 minutes
Cooking Time: 
Recipe Category: 



Hi Shinjiko,

The bread is Quinoa and Amaranth Rye bread from Tesco, so no, unfortunately I can't claim it as my own!!

I'm not sure if you're in US or UK, but the manufacturer is Biona, based in Cambridge (UK).

Macro(biotic) magic x


macro magic, what kind of bread is that?? if you made it please share the recipe! it looks really good.


Just made this soup- Mmmmm!

I used a litre of vegan vegetable stock (US "vegetable broth")and it was still thick, but in a good way ;D


Tasty soup- very cheap and easy to make.  Good for when you have nothing in your pantry!  I added about 4 cups of broth to make it soupier and less thick.  The spices I used were basil and tarrogon and they worked out nicely.  I also threw in some frozen peas after I blended half the soup for added color and flavor. 


man, the blender BROKE while I was blending this, so we ate it unblended, but it was still tasty.  I added a can of kidney beans and a bunch of chopped kale.  I need to try it again using a new blender.  (sigh)


I made this last night and added a handful of frozen spinach (about 1/2 cup maybe?)  It added a great contrast in color and the flavor went perfect.  An easy soup to make when I get home from work so I'm definately making this again!


This was super yummy.  I made it last night for my non-veggie roommate and myself, and we both loved it.  It made a whole lot more than I thought it would by looking at the recipe.  I guess I used pretty big potatoes...


Made this recipe this afternoon and thought it was delicious.  Very easy and quick.  I personally added 4 cups of broth rather than 2 and also substituted some frozen cauliflower for the potato.  I have put this in my permenant file.


Mm. Just made this soup today.

Yum yum. I was rather shorthanded on ingredients though, and had to supplement celery with corn, and garlic cloves, with some minced garlic I had in the fridge.
Oh but it was still so yummy.
Mmm mmm mmm.

I'm definitely making this again. *^-^*


This soup is great. Though I think that 2 cups of broth isn't enough regardless of how much of the vegetables you blend. I made this twice; first following the original recipe, then making these adjustments: 3 cups of broth, 1/2 -- 3/4 teaspoon each of basil and oregano, 1/2 teaspoon salt and 1/4 pepper, and I blended 1/2 the vegetables. The soup is so creamy - you think it has milk.



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