As the seasons change and the weather turns cooler, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. This Creamy Carrot and Mashed Potato Soup not only combines the natural sweetness of carrots with the creamy texture of mashed potatoes but also provides a wonderful way to use up any leftover mashed potatoes. Infused with a blend of aromatic spices, this soup is perfect for family gatherings, cozy dinners, or any occasion that calls for a hearty and satisfying meal.
Ingredients for Carrot Soup with Mashed Potatoes
- 2 tablespoons (30 grams) butter
- 1 1/2 cups (225 grams) Spanish onions, chopped
- 4 cups (600 grams) carrots, peeled, ends cut off, and thinly sliced
- 3 cups (750 grams) leftover mashed potatoes
- 6 cups (1.4 liters) low-sodium chicken broth
- 1 teaspoon (2 grams) herbes de Provence
- 1 teaspoon (2 grams) dried rosemary
- 1/4 teaspoon (0.5 grams) hot paprika
- 1/8 teaspoon (0.5 grams) dried thyme
- 1/8 teaspoon (0.5 grams) white pepper, or more to taste (I always use mixed peppercorns)
- 1 large bay leaf
- 4 tablespoons (60 milliliters) 35% heavy cream (optional)
- Chopped parsley, for garnish
How to Make Carrot Soup with Mashed Potatoes
- Sauté the Onions: In a large pot over medium-high heat, melt 2 tablespoons (30 grams) of butter. Once the butter starts foaming, add 1 1/2 cups (225 grams) of chopped Spanish onions. Stir gently to coat the onions with butter. Cover the pot, reduce the heat to medium-low, and cook for 3 minutes.
- Add the Carrots: Incorporate 4 cups (600 grams) of thinly sliced carrots into the pot. Stir well to combine, then cover and increase the heat to medium. Cook for 5 minutes, stirring occasionally to prevent sticking.
- Combine with Mashed Potatoes: Add 3 cups (750 grams) of leftover mashed potatoes to the pot, mixing them thoroughly with the onions and carrots. Pour in 6 cups (1.4 liters) of low-sodium chicken broth. Season with 1 teaspoon (2 grams) herbes de Provence, 1 teaspoon (2 grams) dried rosemary, 1/4 teaspoon (0.5 grams) hot paprika, 1/8 teaspoon (0.5 grams) dried thyme, and 1/8 teaspoon (0.5 grams) white pepper. Add the 1 large bay leaf. Stir all ingredients well.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium-low and let the soup simmer gently for 30 minutes, stirring occasionally to ensure even cooking and to prevent the soup from sticking to the bottom of the pot.
- Blend the Soup: After simmering, turn off the heat and let the soup rest for 5 minutes. Remove and discard the bay leaf. Using an immersion blender, blend the soup directly in the pot until it becomes smooth and creamy with no lumps. Taste and adjust the seasoning if necessary.
- Serve: Ladle the soup into warm bowls. For an extra touch of richness, drizzle 1 tablespoon (15 milliliters) of heavy cream over each serving. Garnish with a sprinkle of chopped parsley and serve immediately. Enjoy your comforting and flavorful Carrot Soup with Mashed Potatoes!
This Carrot Soup with Mashed Potatoes is more than just a meal—it’s a celebration of simple, wholesome ingredients coming together to create something truly special. The combination of sweet carrots and creamy mashed potatoes provides a delightful texture and flavor, while the aromatic spices elevate the soup to new heights. Perfect for using up leftovers and ideal for feeding a crowd, this soup is both economical and delicious. Whether you’re hosting a family dinner or enjoying a quiet meal at home, this recipe is sure to become a favorite in your culinary repertoire. Embrace the warmth and comfort of homemade soup and make every meal a memorable one. Bon appétit!
