Super easy and delicious carrot and potato soup

carrot and potato soup in a bowl served with roasted chickpeas and fresh coriander

5 from 1 reviews

This delicious carrot and potato soup is a quick and healthy meal that your whole family will enjoy. Once you cook it you will add it to your weekly rotation, no doubt about it.



Serves 2-3 

  • 2 large potatoes
  • 2 carrots
  • 1 leek
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of butter (you can substitute it with another tbsp of extra virgin olive oil to make it dairy-free)
  • 2.5 cup of chicken or vegetable stock (depending on your diet)
  • 1/2 tsp of dry thyme leaves



  1. Heat the butter/olive oil in the saucepan on a medium-high heat. Do not overheat it. Add leek and sauté for 2-3 minutes and add dry thyme leaves and sauté for another 3-4 minutes until the leek becomes soft.
  2. Add potatoes and carrots into the pot. Mix.
  3. Add chicken/vegetable stock and bring to the boil. Reduce the heat to low so the soup just bubbles. Cook for 10 minutes or until the potatoes and carrots are very soft. Make sure not to boil it.
  4. Carefully transfer the soup into the blender, and blend on high until the soup is nice and creamy. It will take 10 seconds in a Thermomix on speed 8 (see note).
  5. Transfer back to the saucepan. Your soup is ready to serve. Enjoy!


I prefer that this soup is not totally smooth, but rather has tiny chunks of carrots and potatoes. You can blend it to your liking. The longer you blend the smoother the soup will be. 

Swap butter for another tbsp of olive oil to make soup dairy-free.

Use vegetable stock instead of chicken stock to make soup vegan.

Keywords: quick healthy dinner ideas, potato and carrot soup, gluten-free