Description

Warm, hearty, and bursting with flavors,this lightened-up carrot and potato soup with kale chips is the perfect antidote to chilly days.

Ingredients

Units Scale

Carrot and potato soup

2 tablespoons butter
1 tablespoon canola oil
5 medium potatoes ( 4 cups or 660 grams)
2-3 carrots (sliced or cubed - 1 heaping cup or 180 grams)
1 yellow onion (chopped, 1 cup or 120 grams)
1 stalk celery (finely sliced, optional, 1/3 cup or 50 grams)
4 cloves garlic (minced, 8 grams)
4 cups vegetable stock (1 liter)
1 tsp each of smoked paprika, Mexican chili powder*, onion powder, chili flakes, salt and pepper
1/4 cup heavy cream (60 milliliters)
3/4 cup milk (190 milliliters)
1/2 cup sour cream (125 milliliters, right before serving, optional)
1 teaspoon vinegar (optional, to taste)
Toppings: kale chips (see below), black sesame seeds, chili flakes, sour cream)

Kale chips

1 bunch kale
1 tablespoon olive oil
1/2-1 teaspoon salt (if you like salty chips, try 1 teaspoon)
1/2 teaspoon each of garlic powder, onion powder, and smoked paprika
1 teaspoon black sesame seeds (optional)

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Instructions

Preheat the oven to 300℉ (150℃).
Peel and chop carrots, potatoes, celery, onions, and garlic.
In a large pot, sauté onions for about 5 minutes or until translucent. Add garlic and celery and cook until fragrant, about 1 more minute. Add the spices and stir until combined.
Add diced potatoes, vegetable stock, heavy cream and milk. Let this simmer for 5 minutes, then add the carrots and celery and cook for another 5 minutes or until the vegetables are tender.
Blend roughly half of the soup** (see notes below), then add everything back to the pot. Let the soup simmer while you prepare the kale chips. Add ¼ cup sour cream right before serving, taste and adjust the seasonings accordingly.
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. Bake 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.

Notes

* Mexican chili powder recipe - you can use any favorite chili powder you have, I love this one for its mild, complex, and a little smokey flavor.

** For a smoother texture, you can blend all of the vegetables. I blended about ¾ of the soup and it's still pretty chunky.

Storage tips: 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.

Prep Time: 15 minutes
Additional Time: 0 hours
Cook Time: 30 minutes
Category: Main Courses
Cuisine: American

Nutrition

Serving Size: 1
Calories: 398
Sugar: 9.1
Sodium: 1079
Fat: 22.4
Saturated Fat: 10.1
Carbohydrates: 43.6
Fiber: 7.7
Protein: 7.6
Cholesterol: 45