Cream of Carrot and Potato Soup

If you don’t have a food processor handy, throw the soup in a blender to purée.

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 lb. carrots, peeled and chopped
  • 1 large onion, peeled and chopped
  • 1⁄2 cup chopped celery
  • 2 cups peeled and diced potato
  • 1 clove garlic, minced
  • 1 tsp. sugar
  • 4 cloves
  • 1⁄4 tsp. ground black pepper
  • 4 cups chicken broth
  • 1⁄2 tsp. salt


  • In a soup pot, heat the oil over medium heat. Add the carrots, onion, celery, potato, garlic, and sugar, and sauté for 3 minutes. Reduce heat to low, cover the pot, and cook for 10 more minutes.
  • Uncover the pot and add the cloves, pepper, and chicken broth. Increase heat to high and bring to a boil. Reduce heat to a low and simmer 20 minutes.
  • Remove the cloves and allow the soup to cool slightly. Purée the soup in a food processor. Return to pot over medium heat and add salt. Cook, stirring, for 5 minutes until hot.