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Carrot and potato soup

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  • Chef: Mandy
  • Serves: 4
  • Cost: 70p

Soup is a great way to get some extra veggies into your diet.


This recipe for potato and carrot soup is a cheap and healthy winter warmer. It can be easily adapted to use whatever spices or vegetables you have to hand and for your personal taste.



1 tbsp olive oil
1 onion, peeled and chopped
2 carrots, chopped
2 cloves garlic, peeled and chopped
2 potatoes, chopped
800ml vegetable stock or hot water
Optional additions if you have them: 1 tsp dried mixed herbs or oregano, 1 tsp ground cumin, 1 tsp ground coriander, sprinkling of black pepper, chilli powder to taste, a tin of beans or chickpeas.



  1. Heat your olive oil in a large saucepan. Add the onion and the carrot, stir well and reduce the heat to low. Cover with a lid and cook for 10-15 minutes until soft. Stir occasionally.
  2. Add the garlic, stir and cook for one minute.
  3. If you are using any of the optional spices and herbs add them now. Stir well.
  4. Add the potatoes, stir and pour over the vegetable stock or hot water. Bring to the boil, then reduce the heat and simmer until the potatoes are soft.
  5. You can eat this soup chunky if you prefer or if you don’t have a blender. If you prefer a smooth soup allow to cool a little and then blend with a stick blender or a jug blender until smooth. Add extra hot water if needed until you have the consistency you like.
  6. Reheat and season to taste with a little black pepper.
  7. A tin of beans or chickpeas is also a good addition to this soup. Add this after blending and reheat.