Carrot-Potato Soup with Balanced Vegetable Ratio

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A velvety soup where equal portions of carrots and potatoes create a naturally sweet, earthy base without heavy cream. This soup recipe, ready in about 45 minutes, pairs carrots, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 4 cups vegetable broth
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Dice 1 cup carrots and 1 cup potatoes into 1/2-inch cubes. Finely chop 1/2 cup onion and mince 2 garlic cloves.
2. Step 2: Heat a large pot over medium heat. Add the diced carrots, potatoes, chopped onion, and minced garlic, stirring to coat. Cook for 5 minutes until vegetables soften slightly.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until vegetables are tender.
4. Step 4: Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning with additional salt or pepper if needed.