Cream of Potato Soup with Carrots and Caraway Seeds
A velvety cream of potato soup brightened with sweet carrots and warm, aromatic caraway seeds. This dairy-free, naturally gluten-free bowl comes together in about 30 minutes for a cozy lunch or light starter.
Ingredients
- 6 potatoes peeled and cut into chunks
- 1 onion peeled and cut into chunks
- 2 carrots peeled and sliced
- ½ lemon juiced
- ½ tsp sweet paprika
- ¼ tsp ground white pepper
- salt to taste
- 1 tbsp olive oil
- 1 tbsp caraway seeds
Instructions
- Add the potatoes, onion and carrots to a large pot.
- Add just enough water to cover them.
- Boil for 20 minutes.
- Remove from the heat and add the salt, spices and lemon juice.
- Using an immersion blender, blend everything together until the soup is smooth and creamy. Add a little more water if needed to reach your preferred consistency.
- Stir in the caraway seeds and olive oil, then serve.
Notes
Stir in the caraway seeds and olive oil at the very end, off the heat, so the caraway aroma stays bright. Store leftovers in an airtight container in the fridge for up to 3 days; loosen with a splash of water when reheating.