Carrot Soup with Mashed Potatoes
After vacationing for 5 weeks in the Palm Springs area, getting back to cold, damp, grey, rainy ☔ weather is no fun! It took almost a week for us to get adjusted because we dropped about 30º Celsius (86ºF) in temperature in just a few days…
One type of food that I’ve made a lot upon our return was soup like Chicken Tortilla Soup, Cream of Mushroom Soup, Split Pea & Ham Soup, French Onion Soup Gratinée, Slow Cooker Beef Barley Soup, and others. I serve soups often during the coldest months of the year as they’re a great way to warm up!
With Thanksgiving and the Holidays around the corner, people tend to entertain more at home 🏡 therefore getting stuck with lots of leftovers. One of the things we have sitting in our fridge often is mashed potatoes. Of course, they can be reheated but a great thing about leftovers is they can also be re-used in other recipes like Potato Gnocchi or potato pancakes.
Now back to soups!
I’ve made my Carrot Soup 🥕 recipe for decades now and it was only last year that I made a big change to it… I added some of my Mixed Mashed Potato leftovers to the recipe. Although I always thought the soup tasted amazingly good, the added ingredient made it even better!
Before I switched to using leftovers, I used to add raw russet potatoes 🥔 cut into small cubes to the carrot soup mixture and then proceed with the recipe. Starch is a big component as it helps thicken the soup. Now by using mashed, it makes things go faster and make it even more flavorful… you should try it!
For some of you who are not familiar with my Mixed Mashed Potato recipe, I use 2 kinds of potatoes which are russet or Yukon Gold, and sweet potato 🍠. Let’s keep in mind that I’ve incorporated my mashed potato recipe in my soup therefore if you’re using another mashed recipe, your soup will definitely taste different than mine!
You can try it with my mashed recipe or stick to yours but whichever one you use, this is a great Carrot Soup recipe to have around. Another ingredient I like to add is heavy cream; just a little… not too much! I gently stir it into the soup. It’s visually appealing and adds that subtle “touch” to it. Normally, I place a small sprig of parsley on top before serving but this time, I didn’t feel like going to the supermarket… it was too cold 🥶!
Bon Appétit!🍽
Check out these other delicious soup recipes…😀
– Scallops and Roasted Chestnut Soup
– Albóndigas • Mexican Meatball Soup
– West Coast Smoked Salmon Chowder
– Turkey Noodle Soup
– Minestrone Soup
– Hot & Sour Soup
– Avgolemono Chicken Soup
– Corn Chowder
and for even more delicious soup and chowder recipes 🥣, click on this link… Recipe Category • Soups & Chowders
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Carrot Soup with Mashed Potatoes
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Ingredients
- 2 tbsp. butter tips & tricks
- 1 1/2 cups Spanish onions, chopped
- 4 cups carrots, peeled, ends cut off and thinly sliced
- 3 cups leftover mashed potatoes see Recipe
- 6 cups low-sodium chicken broth
- 1 tsp. Herbes de Provence see Recipe
- 1 tsp. dried rosemary
- 1/4 tsp. hot paprika
- 1/8 tsp. dried thyme
- 1/8 tsp. white pepper, or more to taste
- 1 large bay leaf
- 4-6 tbsp. 35% heavy cream
- 4-6 small parsley sprigs, for garnish tips & tricks
Directions
- In a medium saucepan over medium-high heat, add butter. When foam appears, add onions, reduce the heat to low, and cook, covered, for 3-4 minutes.
- Add carrots, stir, cover and cook for 5 minutes.
- Add mashed potatoes, chicken broth, Herbes de Provence, rosemary, hot paprika, thyme, white pepper and bay leaf; stir well.
- Bring to a boil and then reduce the heat to medium-low; let it simmer for about 30 minutes.
- Taste and adjust seasoning if needed.
- Remove the bay leaf and using an immersion blender, process until smooth.
- Just before serving, add 1 tbsp. cream per bowl and garnish with fresh parsley.
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