Carrot Potato Soup

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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Nothing is more comforting to me on a chilly day than a warm cup of creamy soup and a crusty piece of bread. This simple, healthy soup is made with carrots, potato, onion, garlic, some seasonings and chicken broth. Once cooked, the soup is puréed in the Magic Bullet blender to create a creamy texture. I like to top this soup with a dollop of sour cream to finish it off just before serving.


Carrot Potato Soup


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 tsp pepper
  • 1 tbsp olive oil


  1. Heat the olive oil in a large pot over medium heat and cook the onions until soft, about 7 minutes.
  2. Add the garlic, carrots, potatoes, chicken broth, and spices and bring to a boil.
  3. Lower the heat and simmer for 25 minutes.
  4. Cool to room temperature, then blend in a Magic Bullet pitcher until creamy.


Makes 4 servings