Rosemary infused carrot and potato soup recipe

As the seasons turn and the wind starts to get colder, the smell of this rosemary infused carrot and potato soup recipe often fills my house. The bright colours of orange and green go so well with the autumn leaves outside my window, while the rich yet simple flavours create perfect harmony of all senses.

In a world that often feels like a whirlwind of chaos and stress, there’s something incredibly comforting about the simplicity of a home cooked meal. It’s a nostalgic journey back to simpler times, where the aroma of wholesome ingredients filled the air and every bite was a reminder of the warmth of home. This vintage inspired rosemary infused carrot and potato soup recipe brings together long simple, rustic flavours in a way that never feels old.

There’s a certain charm to recipes that have stood the test of time, and carrot soup is no exception. It’s a dish that has been passed down through generations, each cook adding their own unique spin to it. What sets this version apart is the subtle infusion of rosemary, adding a touch of elegance to an otherwise humble dish.

Humble, simple carrot soup

At its core, this soup is all about simplicity. With just a handful of ingredients, it’s a minimalist masterpiece that proves that less is truly more. Carrots, onions, potato, broth, and of course, the star of the show – fresh rosemary. It’s a practical approach to cooking that celebrates the natural flavors of the ingredients without unnecessary frills or fuss.

But don’t let its simplicity fool you – this soup packs a flavourful punch that will leave you feeling satisfied and nourished. The sweetness of the carrots is complemented perfectly by the earthy notes of the rosemary, creating a beautiful balance of flavours that leave you nothing but satisfied.

One of the things I love most about this recipe is its versatility. Whether you’re looking for a quick and easy weeknight dinner or a cozy meal to enjoy on a lazy Sunday afternoon, this soup fits the bill perfectly. It’s the ultimate comfort food – warm, hearty, and oh so delicious.

Making the most of it

I often prepare a large batch of soup and store individual portions in the freezer. Over the years, this approach has saved me many headaches. Whether your kids are fussy eaters, you’re in a rush, down with the flu or simply not in the mood for cooking – a backup portion of this nourishing, heart warming rosemary infused carrot and potato soup recipe will most definitely save the day.

In today’s fast-paced world, it’s easy to get caught up in the hustle and bustle of everyday life. To me, these wholesome vintage recipes are a reminder of a time when life was simpler. Each bite was savoured and meals were enjoyed slowly, without screens and notifications distracting us. Sometimes, all we need is a simple bowl of soup to slow down, take a deep breath and appreciate the things that truly matter – family, friends, and the joy of good food shared with loved ones.

So why not embrace a bit of nostalgia and whip up a batch of this rosemary infused carrot and potato soup recipe? It’s a deliciously simple way to add a touch of vintage charm to your modern-day lifestyle. Plus, it’s the perfect excuse to slow down, relax, and savour the moment – one spoonful at a time.

Tools you may need

• Chopping board

• Sharp kitchen knife

• Large pot or saucepan

• Stick blender or stand blender – I use my Vitamix for a super creamy finish

• Wooden spoon

Ingredients to make Courgette and Basil Soup

Carrots

Onion

Potatoes

Beef flavoured stock – I use vegan beef flavoured stock cubes

Vegetable stock

Olive oil

Fresh Rosemary sprigs

Salt and pepper to taste

How to make this Rosemary Infused Carrot and Potato Soup Recipe from scratch

First things first, give those carrots and potatoes a good wash! No one wants any dirt in their soup. If you are using non-organic produce I would also recommend to peel your produce to limit the amount of pesticides you and your loved ones are exposed to. Slice the onion and chop the carrots and potatoes into chunks.

Get your favourite large soup pot out and heat it up on the stove. Crank that heat to high and pour in the olive oil. Once the oil is shimmering, toss in the sliced onion and sautée the onions until they’re starting to go translucent. It should start to smell amazing already!

Now, add in those chopped carrots and potatoes. Stirring regularly, let the vegetables sweat a little and allow the first few chunks to slightly brown.

Pour in the vegetable and beef stock until your vegetables are just about covered. It’s totally ok for the few top veggies to peak out. Grab your rosemary sprigs and toss them in too. Let everything get cozy together in the pot.

Simmer to perfection

Reduce the heat to medium and let it all simmer away until those potatoes are soft enough to mash with a fork. This might take around 20-25 minutes, depending on how big your potato chunks are. To test, poke a fork into the potatoes and carrots. Ideally you want the piece to fall apart in the process.

Once the veggies are soft and cooked through, fish out those rosemary sprigs. You want their flavor infused in the soup and it’s perfectly fine to have a few stray leaves left, but make sure to remove the twigs and anything that still clings to it.

Time to blend! You can use a stick blender right in the pot, or carefully transfer the soup to a stand up blender. Just be sure to blend it until it’s silky smooth.

Taste test time! Season your soup with salt and pepper to your liking. Give it a final stir and adjust the seasoning if needed.

Now, all that’s left to do is ladle up some of that delicious, fragrant soup into bowls and serve it piping hot. Maybe garnish with a sprig of fresh rosemary if you’re feeling fancy. Enjoy your cozy bowl of homemade rosemary infused carrot and potato soup!

Tips for making this rosemary infused carrot and potato soup recipe

• Cooking is always quickest when preparing all vegetables in advance. Try and slice the onion, carrots and potatoes before heating the oil.

• Boiling water in the kettle will save you time when cooking your soup as the water is already hot.

• If you have a stand blender like a Vitamix, use this for blending instead of a stick blender. It makes the soup a lot smoother.

• Rosemary infused carrot and potato soup can be stored in the freezer. Simply add a little extra water to the frozen soup when re-heating it.

• Buy your produce from local farmers markets whenever possible. Even if the buyers aren’t certified organic, there’s a good chance they use little to no pesticides in their produce.

Frequently asked questions

How to add fresh rosemary to soup?

There are a number of ways to add rosemary to soup. For one, fresh rosemary can be boiled with the soup. If you have enough time to separate the leaves from the sprigs, take these extra few minutes. Be aware that rosemary leaves can be a little rough, even after blending. If you are after smooth texture and don’t own a good blender, you may be best to add the whole sprig and remove it again before blending your soup.

Why is my carrot soup bland?

There could be a number of reasons for this. Most commonly, the balance between water and flavourings is off, causing your soup to taste bland or watery. To remedy, an option is to use less liquid in your recipe. I personally prefer to use stock cubes over store bought ready stock, as this gives me more control over the flavour intensity of my soup. Even after preparing the recipe with store bought stock, the addition of half a stock cube can make all the difference when finishing your soup. As a general rule of thumb I recommend to use as much liquid as it takes for your vegetables to just about submerge. From this point onwards, adding a little extra salt usually does the trick.

Should you leave skin on carrots for soup?

I usually leave all vegetable skins on when preparing soups, yes. Saying this, I usually use organic produce. Please be mindful that using non-organic produce can mean the skins of your produce are exposed to a range of pesticides. The intensity of those can vary based on your location and where produce has come from. If you want to avoid ingesting chemicals wherever possible and you are not sure how much exposure to pesticides your produce has had it is always safest to peel all vegetables before using them.

Do you boil potatoes before putting in soup?

Personally I don’t, no. But, and this is a big but, potatoes take a long time to cook and may need special treatment if your soup is supposed to be a quick, 10 minute recipe. What I usually do when I’m in a rush is cut my potatoes into very small chunks, allowing them to cook a bit quicker. If you have leftover boiled potatoes available or are happy to steam your ingredients in advance, there is no reason to shy away from using these in your recipe. Add them with your stock and allow the flavours to fully blend together before serving.

Can I put a whole sprig of rosemary in soup?

You can, as long as you remove the sprig before blending your soup, yes. Adding a whole sprig of rosemary like I have done in this recipe gives you the flexibility to either infuse your soup with subtle flavours, or give your dish more intensity by adding a few extra leaves after your soup has been cooked. I personally often choose to remove the sprigs of rosemary again and stick to the infusion of the dish, as rosemary leaves are quite hard and not everyone likes their texture in a meal.