Jamie Oliver Carrot And Potato Soup

There’s something weirdly emotional about chopping carrots when it’s gray outside. This soup—Jamie Oliver Carrot And Potato Soup—isn’t just soup. It’s therapy. Creamy, sweet-but-not-too-sweet, herb-flecked comfort in a bowl. I made it after a stupidly long day where I felt… off. Didn’t want anything fussy. Just warmth. That’s what this is. (inspired by Jamie Oliver)

Ingredients Needed

• 2 tablespoons butter
• 1 Spanish onion, chopped into bits that aren’t perfect, just honest
• 6 cups chicken broth (I used reduced-fat, but no rules)
• 5 carrots, peeled, sliced however you like
• 3 small potatoes, peeled and chopped—again, rustic works
• 1 teaspoon herbes de Provence (smells like someone’s charming old kitchen)
• 1/4 teaspoon dried thyme
• 1 bay leaf, crumpled a little between fingers before it went in
• Salt and pepper. You’ll know when it’s enough.
• 1/4 cup heavy cream (optional but oooh it’s nice)
• A handful of parsley if you’ve got it (sprigs, leaves, whatever)

How To Make Jamie Oliver Carrot And Potato Soup

1. Sauté the Onion: Butter goes in first. Low heat. Onion in. You just want it soft, mellow. The kind of smell that makes you stop what you’re doing and sniff. About 3 minutes, maybe more if you’re daydreaming.
2. Veggies and Broth Happen Next: Toss in the carrots and potatoes. All of them. Pour the broth in like you mean it. Shake in the herbs. Bay leaf too. Salt. Pepper. Then heat up. Medium-high, because we want that bubble. Not wild, just enough to get things moving.
3. Then Let It Be: Turn the heat way down. Lid on, or not. I left it ajar. Let it simmer—thirty minutes of softening and soul-soaking. Stir it now and then. Potatoes get tender. Carrots too.
4. Blend It—Carefully: Bay leaf out first. Don’t forget. Then blend, in shifts. Don’t overfill. I used a towel over the top of the blender lid, because experience (read: burns). You want it velvety, not baby food. There’s a line.
5. Final Touch: Ladle into your favorite bowl. Drizzle in cream. Or don’t. A sprig of parsley if you feel fancy. Eat it slowly. Let it coat your insides.

Why I Love This Recipe

This soup feels like a slow exhale. I made it one rainy afternoon that felt sort of heavy in my chest. Didn’t expect much. But it was oddly life-giving. A friend dropped by—she ate two bowls without saying a word. We just sat. That’s the kind of food this is.

Recipe Tips

• Chop the veg roughly the same size. But don’t stress.
• Salt—taste often. Don’t wait till the end.
• Let it cool a bit before blending unless you like your eyebrows.
• Add cream a little at a time. Taste after each splash.
• No chicken broth, Vegetable works. Or even water, honestly, in a pinch.

How To Store This Jamie Oliver Carrot And Potato Soup

• At Room Temperature: Two hours tops. Then fridge it. Don’t argue with time.
• In the Fridge: Tucked into a lidded container, it’ll last about 3 days. Gets better with age, like a moody song.
• In the Freezer: Yes, you can. Do it in batches. Defrost in the fridge overnight. Don’t rush it.
• Reheating: Stove is best. Low and slow. Stir often. Microwave works too if you’re hungry and impatient. Still good.

Nutrition Facts (per serving)

• Calories: 148
• Carbs: 20g
• Protein: 4g
• Fat: 7g
• Sugar: 4g
• Fibre: 4g
• Sodium: 929mg

Let’s Answer a Few Questions!

Can I use veggie broth instead?
Yep. Totally fine. Soup won’t judge.

Do I have to peel everything?
Nope. Texture’s a bit more rugged, but some people like that. Adds character.

I only have dried parsley. That okay?
Sure. Use a pinch. Won’t be the same, but still nice.

Too thick? Too thin?
Simmer to thicken. Add broth to thin. You’re in charge.

Try More Recipe:

• Jamie Oliver Mulligatawny Soup
• Jamie Oliver Carrot And Lentil Soup
• Jamie Oliver Jerusalem Artichoke Soup