Carrot potato soup, a very light, deliciously healthy Indian-style soup for all of you craving a quick and easy dinner idea. If you use a pressure cooker, then this soup recipe is really a breeze to cook up but even if not, it’s a small set of ingredients to work with that results in a delicious and naturally creamy soup.
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- Carrot Potato Soup Ingredients Instructions
I adapted this recipe from a gem of an Indian cookbook that was recommended by a dear friend, Disha. She actually got this to help her Filipino helper pick up Indian cooking but I must say it has helped me immensely too. Simple recipes that are sure to please. My favourites so far are rajma rice and this healthy carrot potato soup. The book is called Pure and Simple by Vidhu Mittal (buy in India or US following the links).
I don’t make soups as often as I should but here are a few favourites from the site:
Bottle gourd soup Veg tom kha soup Tom yum soup Tomato juice rasam
Carrot Potato Soup
Ingredients
- 5 cups of carrots cubed
- 2 cups of potatoes cubed
- 1 tablespoon + 1 teaspoon butter
- 4 tablespoon chopped coriander leaves cilantro
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon sugar
- Salt to taste
Instructions
- Peel and cube the potatoes and carrots. I used the red washed potatoes so didn’t peel them, this is up to you
- Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid
- Add 1 tablespoon butter and enough water to submerge the vegetables
- If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes
- Let the pressure release
- If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender
- In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender
- Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you’d like some texture in the soup
- If using a regular blender, wait until the vegetables are cool before blending
- In a separate pan, heat 1 teaspoon butter and add the coriander leaves paste
- Cook for ten seconds until fragrant and then add the pureed vegetable mix
- Add water and adjust to your desired consistency
- Bring to boil and add salt, sugar, and freshly cracked black pepper
- There’s no need to boil the soup for too long
- Serve hot garnished with chopped coriander leaves and more black pepper
Step by Step Carrot Potato Soup Recipe
Peel and cube the potatoes and carrots. I used the red washed potatoes so didn’t peel them, this is entirely up to you. Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid
Pin Add 1 tablespoon butter and enough water to submerge the vegetables
Pin If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes. Let the pressure release
Pin If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender
Pin Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you’d like some texture in the soup
Pin If using a regular blender, wait until the vegetables are cool before blending In a separate pan, heat 1 teaspoon butter and add the coriander leaves paste
Pin Cook for ten seconds until fragrant
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and then add the pureed vegetable mix
Pin Add water and adjust to your desired consistency
Pin Bring to boil and add salt, sugar, and freshly cracked black pepper
Pin There’s no need to boil the soup for too long
Pin Serve hot garnished with chopped coriander leaves and more black pepper.
Notes:
You can add other vegetables of your choice, like cabbage, beetroot, 1-2 tomatoes, etc for different flavours Use olive oil instead of butter if you’d like the soup to be lighter. I recommend butter for best flavour though, considering how much soup this quantity makes, the amount of butter per serve is not much at all You can refrigerate leftover soup for up to 3 days and reheat before serving Squeeze some lemon if you’d like the carrot soup to be a bit tangy
For carrot potato soup recipe in Hindi, Tamil, Telugu, Kannada, Urdu, Marathi, French, Spanish, etc please use the Google translate button in the sidebar.
Carrot Potato Soup
Ingredients
- 5 cups of carrots cubed
- 2 cups of potatoes cubed
- 1 tablespoon + 1 teaspoon butter
- 4 tablespoon chopped coriander leaves cilantro
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon sugar
- Salt to taste
Instructions
- Peel and cube the potatoes and carrots. I used the red washed potatoes so didn’t peel them, this is up to you
- Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid
- Add 1 tablespoon butter and enough water to submerge the vegetables
- If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes
- Let the pressure release
- If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender
- In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender
- Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you’d like some texture in the soup
- If using a regular blender, wait until the vegetables are cool before blending
- In a separate pan, heat 1 teaspoon butter and add the coriander leaves paste
- Cook for ten seconds until fragrant and then add the pureed vegetable mix
- Add water and adjust to your desired consistency
- Bring to boil and add salt, sugar, and freshly cracked black pepper
- There’s no need to boil the soup for too long
- Serve hot garnished with chopped coriander leaves and more black pepper
