Warm, hearty, and bursting with flavors, this lightened-up carrot and potato soup with kale chips is the perfect antidote to chilly days. This comforting dish not only tastes delicious but also nourishes your body with a medley of wholesome ingredients.
It is a versatile crowd-pleaser, particularly popular during the fall and winter seasons. Its vibrant colors and rich flavors make it a staple for holiday gatherings and cozy family dinners.
Pair it with a crusty whole-grain bread or a side salad for a complete, well-balanced meal.
The combination of carrots and potatoes provides a hearty base, while the kale chips add a crispy texture, elevating the dish to a new level of deliciousness.
Soups are great for chilly weather as they are both warming and nutritious. They can also vary greatly, so you can have soups often. On my dinner rotation are these soups: roasted tomato soup, Moroccan butternut squash soup, creamy chicken and vegetable soup, and roasted garlic chickpea soup.
To make this carrot and potato soup you will need:
- Carrots: Packed with beta-carotene, carrots bring a sweet and earthy flavor to the soup while providing a significant dose of antioxidants.
- Potatoes: Adding creaminess and depth to the soup, potatoes are a good source of vitamins and minerals, while offering a satisfying texture.
- Kale: This leafy green superfood not only enhances the nutritional value of the soup but also transforms into crunchy kale chips, adding a delightful garnish.
- Onions, garlic and celery: These aromatic ingredients form the flavor base, infusing the soup with a savory essence.
- Vegetable broth: Balancing the flavors and ensuring a vegetarian-friendly option, vegetable broth contributes depth without overpowering the natural tastes.
- Spices (smoked paprika, Mexican chili powder, onion powder, chili flakes, salt and pepper): Aromatic spices bring warmth and complexity to the dish, enhancing its overall appeal. If you don't like spicy, feel free to omit the chili.
- Butter and oil: To avoid burning the food and providing a delicious flavor without weighing it down.
- Heavy cream and milk: Any ratio of this will do, but it adds a creamy touch to the soup.
- Vinegar: A little acidity to balance the other ingredients, making the soup pop.
Preheat the oven to 300℉ (150℃).
Peel and chop carrots, potatoes, celery, onions, and garlic (1).
In a large pot, sauté onions for about 5 minutes or until translucent (2). Add garlic and celery, and cook until fragrant, about 1 more minute (3). Sprinkle in the spices and stir until combined.
Add diced potatoes, vegetable stock, heavy cream and milk (4). Let this simmer for 5 minutes, then add the carrots and cook for another 5 minutes or until the vegetables are tender (6-7).
Blend half of the soup (see helpful tips below), then add everything back to the pot (8-9). Let the soup simmer while you prepare the kale chips. Add ¼ cup sour cream right before serving, taste and adjust the seasonings accordingly.
How to make kale chips: Clean and tear kale into bite-sized pieces. Avoid bigger stems as they turn tough. Dry the kale completely. Add the kale to a parchment-lined baking sheet. Combine with olive oil, salt and spice. Make sure the kale is in one even layer (1-3 below).
Bake the kale until a little brown edges, about 15-20 minutes (17 minutes in my oven). They should be a little soft in the center. Take them out of the oven and let them continue to crisp up for a few minutes before sprinkling over the soup bowls.
To serve the soup: Ladle the carrot and potato soup to serving bowls, top with a little sour cream, black sesame seeds, chili flakes, and the kale chips.
- Adjust the spice levels to your preference for a personalized touch. The spices are just my preference for this kind of soup, so if you like it spicier, add more spices. If you don't like spicy, omit it altogether!
- For a smoother texture, you can blend all of the vegetables. I blended about ¾ of the soup and it's still pretty chunky.
- Swap sweet potatoes for regular potatoes for a slightly sweeter flavor.
- Use chicken broth instead of vegetable broth for a non-vegetarian option. You can also add rotisserie chicken when serving for a fuller meal.
- This soup is a great canvas to experiment with different herbs like rosemary or oregano to customize the flavor profile.
- Lighten it up even more by omitting the milk and heavy cream and instead add more vegetable broth.
This kind of soup has endless possibilites, making it a different soup each time.
- Kid-Friendly: Omit the chilli and blend in a handful of mild cheddar cheese for a creamy, child-approved version.
- Pretty garnishes: Top the soup with a dollop of Greek yogurt, a drizzle of olive oil, and a sprinkle of fresh herbs for an elegant twist.
There's no special equipment other than basic kitchen appliances you will need for this recipe.
I like to use a cast iron pot like a Le Creucet because it holds heat really well. However, if you don't have a cast iron pot, any pot will do.
Ensure you have a sturdy blender or an immersion blender for a smooth soup texture. I prefer to have a blender with a heatproof glass container so you can blend warm ingredients.
When making kale chips, opt for a regular baking sheet lined with parchment paper for easy cleanup. Adjust cooking times if using stone bakeware, as it may retain more heat.
Refrigerate leftovers in an airtight container for up to 4 days. This soup is freezer-friendly, making it an excellent make-ahead option for busy days. To reheat, gently warm on the stovetop, adjusting consistency with a splash of broth if needed.
Top tip: It's easier to reheat if you let it thaw in the refrigerator overnight.
Can I use frozen vegetables?
While fresh vegetables are recommended for optimal flavor, frozen carrots and potatoes can be used in a pinch. Adjust cooking times accordingly.
Can I make the kale chips in advance?
Yes, prepare the kale chips ahead of time and store them in an airtight container. However, for the best texture, add them to the soup just before serving.
Can I use an alternative to kale for the chips?
Certainly! Spinach or Swiss chard can be excellent substitutes for kale in the chips, offering a different but equally delicious crunch.
This lightened-up carrot and potato soup is a celebration of wholesome ingredients and comforting flavors. Whether you're looking for a nutritious family dinner or a show-stopping holiday dish, this recipe has you covered.
Warm your soul and delight your senses with every spoonful of this nourishing soup!
Did you like this recipe? Here are more soups I think you would love:
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