Name: Creamy Potato-Carrot Soup
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup chopped yellow onion; 1 cup chopped celery, plus leaves for serving; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 4 cups reduced-sodium vegetable broth; 3 cups sliced carrots; 1 pound Yukon Gold potatoes (about 2 medium), cut into 1 1/2-inch pieces; 1 large Honeycrisp apple, chopped; 1 fresh bay leaf; 2 teaspoons fresh lemon juice; .5 cup half-and-half, plus 8 teaspoons, divided

Creamy Potato-Carrot Soup

In this sweet and savory potato and carrot soup, carrots and apple lend the sweet notes, while potato and half-and-half add a savory counterpoint and a layer of creaminess. The bay leaf gives it a depth of flavor. Top this simple soup with celery leaves and a drizzle of half-and-half.

Liv Dansky

Published on December 14, 2020

Creamy Potato-Carrot Soup — Photo: Fred Hardy

Active Time:

20 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped celery, plus leaves for serving
½ teaspoon salt
½ teaspoon ground pepper
4 cups reduced-sodium vegetable broth
3 cups sliced carrots
1 pound Yukon Gold potatoes (about 2 medium), cut into 1 1/2-inch pieces
1 large Honeycrisp apple, chopped
1 fresh bay leaf
2 teaspoons fresh lemon juice
½ cup half-and-half, plus 8 teaspoons, divided

Directions

Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.

Nutrition Facts (per serving)

144	Calories
6g	Fat
23g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 144
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein 3g	6%
Total Fat 6g	8%
Saturated Fat 2g	10%
Cholesterol 7mg	2%
Vitamin A 7784IU	156%
Sodium 286mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.