Creamy Carrot and Potato Soup

I created this recipe on a cool fall day.  The color of the soup is beautiful especially when using sweet potatoes.  It is thick and creamy and bursting with flavor.  It is packed with Vitamin A and many other vitamins. 

This soup served with a salad and crusty bread makes a perfect meal.


2 T butter

1 medium red onion, chopped

1 teaspoon garlic paste

3 cups chopped carrots

Salt and pepper, to taste

1-2 T herb blend

6 cups diced potatoes (I use sweet potatoes)

6 cups vegetable broth

1-2 cups milk



  • Melt butter in large pot.  Saute onions for 5 minutes.
  • Add carrots and saute for 5 minutes.  Season with salt, pepper and herbs.  Stir for 1 minute.
  • Add potatoes and broth.   Bring to a boil.  Simmer for 20 minutes or until potatoes are soft.
  • Place soup in batches in blender to create a creamy soup.  Do not close opening completely to allow steam to escape.
  • Return soup to pot.  Add milk a little at a time for a perfect consistency.  Heat on low.
  • Add more salt and pepper, as needed.

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