Our Creamy Potato and Carrot Soup Is a Wonderful Winter Warmer

4 to 6 serves

35 min



  • 4 large baking potatoes
  • 4 large carrots
  • 3 medium-sized onions
  • 4 ½ pt./2.5 L bouillon
  • A dash of cream/milk
  • 1 tsp. curry powder
  • Salt and white pepper, to season
  • Herb-infused olive oil, to drizzle
  • Croutons, to garnish
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Our Creamy Potato and Carrot Soup Is a Wonderful Winter Warmer

Large, comforting bowls of homemade soup are a welcome sight on any kitchen table, especially during the long, cold winter months. This tasty soup recipe is satisfying and nutritious, thanks to the combination of potato and carrot. Both vegetables are great sources of fibre, cell-protecting antioxidants, strength-boosting potassium and vitamins.

Another advantage of our potato and carrot soup is that it has a warming effect. As the recipe features white pepper (which has a ‘hotter’ flavour than the black variety) and curry powder, it’s perfect for chilly days.

Pouring bouillon (also called stock) over the vegetables really enhances the soup’s flavour. Vegetable or chicken bouillon cubes work particularly well with this recipe.

The potatoes ensure the soup is nice and thick, while the addition of cream or milk gives it a rich, creamy consistency and offers a pleasing contrast to the spiciness.

Herb-infused olive oil provides a fragrant finishing touch; vibrant green basil oil and parsley oil are excellent choices for soup recipes.

The Bodum® story began in Denmark, a country well known for its particularly cold, snowy winters. By serving our flavourful potato and carrot soup for lunch or dinner, you can enjoy the cosy, contented feeling the Danish call ‘hygge’ – and soon the harsh weather won’t seem too bad anymore.

Step by Step
  • Wash and dry the potatoes thoroughly to remove any soil (take extra care if the ones you’re using aren’t sold pre-washed). Peel all the vegetables and chop them into half-inch cubes. 
    Top tip: Aiming for evenly sized cubes will help you to ensure they all cook at a similar rate.
  • Place the chopped vegetables in a large saucepan or stew-pot and pour over the bouillon. Bring the mixture to the boil then simmer for 45 minutes. Alternatively, cook the mixture in a large roasting dish in a pre-heated oven (100°C/212°F/Gas Mark ¼), using the steam setting, for an hour.
    Whether cooking the soup on your hob or in your oven, check that the vegetables are tender before moving on to the next step (adjust the cooking time as needed).
  • Blend the soup until smooth (the Bodum® Bistro Blender Stick’s multi-blade attachment will make light work of this task). Stir in the cream/milk until a creamy consistency is achieved. Add the curry powder then season to taste with the salt and pepper.
  • Divide the soup equally between four to six bowls. For a delightfully simple yet stylish look, why not use the attractive porcelain bowls from our Bistro collection? Drizzle a little of the herb-infused olive oil over each serving, garnish with the croutons and serve.
Making the Most of Any Leftover Soup

Our potato and carrot soup is so delicious that you and your loved ones will probably want to eat it all in just one sitting. However, if you happen to have any leftovers, you’ll be pleased to hear that they cn be refrigerated for up to five to six days. That’s a great way to make taste, not waste. It’s also great news for anyone who loves homemade soup but doesn’t always have the time to prepare some. You could cook this recipe at the weekend then enjoy the leftovers when you’re short of time on a weekday.

What’s more, the soup can be frozen for up to three months if you adapt the recipe slightly. All you need to do is avoid adding the cream/milk until after the soup has been reheated.

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©bodum®. all rights reserved.