Healthy Recipes Healthy Seasonal Recipes Healthy Fall Recipes Healthy Fall Soup & Stew Recipes 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. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on December 14, 2020 Print Share Share Tweet Pin Email Photo: Fred Hardy Active Time: 20 mins Total Time: 40 mins Servings: 8 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. Print Nutrition Facts (per serving) 144 Calories 6g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved