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Healthy Harvest Potato Carrot Soup

Published on January 24, 2025 by Jennifer

Healthy Harvest Potato Carrot Soup

Savor the cozy comfort of this Healthy Harvest Potato Soup, a delicious and nutritious meal that’s perfect for any season! Packed with tender, earthy potatoes, sweet carrots, aromatic onions, and a touch of fragrant thyme, this soup celebrates wholesome, fresh ingredients. The sweetness of the carrots and richness of the potatoes are perfectly balanced with the savory depth of thyme, while the onions add a comforting base to the flavor profile.
Made without any heavy cream, it’s a lighter take on a classic favorite, allowing the natural flavors of the vegetables to shine. Loaded with fiber, potassium, and vitamins, this soup is not only comforting but nourishing. A touch of olive oil adds richness, and a sprinkle of seasoning ties it all together.
For the perfect finishing touch, garnish with shredded Gouda cheese for a creamy, melt-in-your-mouth addition and fresh parsley for a burst of color and flavor. This Healthy Harvest Potato Soup is ideal for meal prep, storing well in the fridge and only getting better the next day. Whether you’re enjoying it on a chilly evening or as a comforting lunch, it’s a nourishing bowl of goodness you can feel good about. Pair it with a slice of whole-grain bread or a side salad for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients 

  • 4 large yellow or red potatoes, diced in quarters
  • 2 large carrots, peeled and rough chop
  • 1 medium onion, rough chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 5 cups Vegetable or chicken broth
  • 1 sprig Fresh Thyme, or 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup Gouda cheese, shredded, for garnish
  • 3 tbsp Fresh parsley, chopped, for garnish

Instructions 

  • Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing for about 3-4 minutes until softened and fragrant.
  • Cook the vegetables: Add the diced potatoes and carrots to the pot, stirring to combine with the onions and garlic. Let them cook for about 5 minutes, allowing the vegetables to lightly soften.
  • Add the broth and thyme: Pour in the vegetable or chicken broth, and add the dried thyme (or fresh sprig of thyme). Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender.
  • Remove the thyme sprig: If using fresh thyme, remove the sprig from the soup after it has simmered.
  • Puree the soup: Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
  • Finish the soup: Taste and adjust seasoning as needed, adding more salt, pepper, or thyme if desired. For a creamier texture, stir in the optional milk.
  • Serve: Ladle the soup into bowls and garnish with shredded Gouda cheese and a sprinkle of fresh parsley.
  • Enjoy: Serve with a side of crusty bread or a light salad for a complete meal!

Equipment

  • 1 Dutch Oven Pot
  • 1 Immersion Blender or Vitamix Blender

Notes

Note: Serve with Homemade No Knead Bread. Click the link to see the recipe.
https://theplatedchef.com/easy-dutch-oven-no-knead-artisan-bread/https://theplatedchef.com/easy-dutch-oven-no-knead-artisan-bread/