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., December 2020


Credit: Fred Hardy

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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

about 1 cup
144 calories; fat 6g; cholesterol 7mg; sodium 286mg; carbohydrates 23g; dietary fiber 4g; protein 3g; sugars 8g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 7784IU.