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Cozy Carrot Potato Soup

What you need: 

olive oil, as needed
4 small-medium yellow potatoes, peeled and chopped
5 carrots, peeled and chopped
5 garlic cloves, chopped
4 cups boiling water
2 vegetarian bouillon cubes
2 tablespoons dried basil
2 tablespoons dried oregano
2 teaspoons garlic powder
1 teaspoon pepper and salt

What you do: 

1. Heat oil in large stock pot. Add potatoes, carrots and garlic, and saute for a few minutes. Dissolve bouillon in the boiling water, and add to pot. Add basil, oregano, garlic powder, pepper and salt. Stir and cover.
2. Let everything simmer for approximately 20 minutes, or until the carrots and potatoes are soft. Remove from heat and stir. Pour 3/4 of the mixture (including all liquid) in a blender and puree until all is blended.
3. You should have a couple handfuls of the vegetables and seasonings still in the pot. The blended amount should make approximately 2 bowls. Pour the soup into bowls and top with the vegetable bits that are still left in the stock pot.
Bon Appetit!

Preparation Time: 
15 min
Cooking Time: 
Recipe Category: 


I just made this. It's super easy, filling, and DELICIOUS. However, instead of the bouillion cubes i used 3 cups of vegetable broth and didnt peel my potatoes. Great recipe!!


I made this for lunch today. I was lazy and didn't put anything in the blender, just kept the veggies whole. Instead of bouillon cubes I used 4 cups of veggie broth. In my soup I put carrots, sweet potatoes, beans so green from Trader Joes (broccoli, peas, green beans, garlic), pepper, basil, oregano, nutmeg, sea salt, cumin and just cooked it all uncovered until it was cooked. It was really wholesome and delicious. I can't wait to have the leftovers tomorrow!


This soup is SO delicious!
I added a sprig of fresh rosemary, about a half cup or more of green onions, a teeny bit of cabbage, two stalks of celery, 2 tbsp of vegan butter and an extra carrot.
This is the most flavorful soup I have ever had, and the taste reminded me of the way a garden smells in the spring.
I will make this again, and again, and again.
5 stars!


This soup was great! Though, I didn't have any basil on hand so I just used 1 tsp of cumin instead (my favorite spice). It still turned out amazing! It's so filling, creamy, and delicious! As a plus, it's very versatile and I almost always have the ingredients on hand! I'll definitely make this again.


So good!  Perfect for a rainy day.  The seasoning was very strong, as others indicated, but I loved it!  It had the greatest smell while cooking too.

I didn't peel my potatoes and it worked out fine.  I also added a little cabbage after the blending step and let it simmer for a minute or two, just because I have a head of cabbage I'm tryiing to use up! 


i made this the other day for lunch and it was SO tasty~! I had the left overs for dinner that night and it was even tastier ;)

Making it again for dinner now! 5/5 :D


I thought this was very over-seasoned, even though I omitted the garlic powder and used only 2 garlic cloves.  Next time I will only use half the amount of spices.


This was very yummy! I only had one veggie cube, so I halved the recipe. I used two potatoes, three garlic cloves, and two and a half carrots. After I pureed it, my soup was nice and creamy. I held back on the garlic powder, 'cuz I figured there was already garlic in it. I have leftover soup for tonight, too.  ;D

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