Jamie Oliver Carrot And Potato Soup is made with butter, Spanish onion, chicken broth, carrots, potatoes, herbes de Provence, dried thyme, bay leaf, salt, pepper, heavy cream, and parsley. This easy recipe makes a warm and comforting soup that takes about 45 minutes to prepare and serves up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Roasted Red Pepper Soup
- Jamie Oliver Potato And Leek Soup
- Jamie Oliver Ham And Pea Soup
🧡 Why You’ll Love This Carrot And Potato Soup Recipe:
- Healthy and Nutritious: Packed with vegetables and low in fat, it’s a wholesome meal.
- Easy to Make: Simple steps and common ingredients make it perfect for any cook.
- Comforting and Delicious: The blend of carrots, potatoes, and spices creates a warm, flavorful soup.
- Versatile: Great as a starter or main dish, and can be adjusted to taste.
- Family-Friendly: Kids and adults alike will enjoy its smooth, creamy texture and taste.
🥕Jamie Oliver Carrot And Potato Soup Ingredients
- 2 tablespoons butter
- 1 Spanish onion, chopped
- 6 cups reduced-fat chicken broth
- 5 carrots, peeled and sliced
- 3 small potatoes, peeled and sliced
- 1 teaspoon herbes de Provence
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup heavy cream (optional, for garnish)
- 8 sprigs parsley (optional, for garnish)
🥣 How To Make Jamie Oliver Carrot And Potato Soup
- Melt the butter in a large pot over low heat. Add the chopped onion and cook until soft, about 3-4 minutes.
- Pour in the chicken broth, then add the sliced carrots, sliced potatoes, herbes de Provence, dried thyme, bay leaf, salt, and pepper. Increase the heat to medium-high and bring to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes until the potatoes are soft.
- Remove the bay leaf. Blend the soup in batches until smooth, filling the blender halfway each time. Secure the lid with a towel and pulse a few times before blending continuously.
- Serve the soup hot in bowls. Add a bit of heavy cream and a sprig of parsley on top of each bowl, as you like.
💠Recipe Tips:
- Even Cuts: Slice the carrots and potatoes evenly so they cook evenly.
- Season Slowly: Add salt and pepper a little at a time, tasting as you go, to get the right seasoning.
- Blend Carefully: Let the soup cool a bit before blending to avoid hot splashes.
- Add Cream Slowly: Add the heavy cream a little at a time until you get the creaminess you want.
🥗 What To Serve With Carrot And Potato Soup?
This Tasty Carrot And Potato Soup goes well with crusty bread, a fresh green salad, roasted vegetables, and fruit salad. It also can be served with grilled chicken, a cheese platter, or garlic bread for a more filling meal.
🎚 How To Store Leftovers Carrot And Potato Soup?
- Refrigerate: Keep the soup in a sealed container in the fridge for up to 3 days.
- Freeze: Put the soup in a freezer-safe container and freeze for up to 3 months. Thaw it in the fridge before reheating.
🥵 How To Reheat Leftovers Carrot And Potato Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warm.
- In The Microwave: Transfer the soup to a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, until hot.
FAQ’S:
Can I Use Vegetable Broth Instead Of Chicken Broth?
Yes, you can use vegetable broth to make the soup vegetarian. It will still taste great.
Do I Need To Peel The Potatoes And Carrots?
It’s best to peel them for a smooth texture, but you can leave the skins on for more nutrients and a rustic look.
Can I Use Dried Parsley Instead Of Fresh Parsley?
Yes, use 1 teaspoon of dried parsley for each sprig of fresh parsley.
How Do I Make The Soup Thicker Or Thinner?
To thicken it, let it simmer longer without a lid. To make it thinner, add more broth or water until it’s how you like it.
More Jamie Oliver Recipe:
- Jamie Oliver Mulligatawny Soup
- Jamie Oliver Carrot And Lentil Soup
- Jamie Oliver Jerusalem Artichoke Soup
Jamie Oliver Carrot And Potato Soup Nutrition Fact:
- Calories: 148
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 22mg
- Sodium: 929mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Total Sugars: 4g
- Protein: 4g
- Calcium: 73mg
- Iron: 3mg
- Potassium: 595mg
Jamie Oliver Carrot And Potato Soup
Description
Jamie Oliver Carrot And Potato Soup is made with butter, Spanish onion, chicken broth, carrots, potatoes, herbes de Provence, dried thyme, bay leaf, salt, pepper, heavy cream, and parsley. This easy recipe makes a warm and comforting soup that takes about 45 minutes to prepare and serves up to 6 people.
Ingredients
Instructions
- Melt the butter in a large pot over low heat. Add the chopped onion and cook until soft, about 3-4 minutes.
- Pour in the chicken broth, then add the sliced carrots, sliced potatoes, herbes de Provence, dried thyme, bay leaf, salt, and pepper. Increase the heat to medium-high and bring to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 30 minutes until the potatoes are soft.
- Remove the bay leaf. Blend the soup in batches until smooth, filling the blender halfway each time. Secure the lid with a towel and pulse a few times before blending continuously.
- Serve the soup hot in bowls. Add a bit of heavy cream and a sprig of parsley on top of each bowl, as you like.
Notes
- Even Cuts: Slice the carrots and potatoes evenly so they cook evenly.
- Season Slowly: Add salt and pepper a little at a time, tasting as you go, to get the right seasoning.
- Blend Carefully: Let the soup cool a bit before blending to avoid hot splashes.
- Add Cream Slowly: Add the heavy cream a little at a time until you get the creaminess you want.