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5 from 3 votes

Carrot Soup with Mashed Potatoes

With a beautiful mix of spices & fresh ingredients, this Carrot Soup is not only flavorful but can also use up your leftover mashed potatoes.
Prep Time15 minutes
Cook Time40 minutes
Passive Time5 minutes
Total Time1 hour
Servings: 4
Author: Francine Lizotte
Course: Appetizers, Lunch, Soups & Chowders
Cuisine: International
Keyword Comfort Food, Easy Recipe, Gluten Free, Healthy, Leftovers, Low Sodium/No Sodium

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.