Provençal Herb-Infused Carrot and Potato Soup

Recipe Collection: Dinner

Provençal Herb-Infused Carrot and Potato Soup is a vegetarian delight that combines the natural sweetness of carrots and the smooth texture of potatoes, enhanced by fragrant herbes de Provence. This French-inspired dish is perfect for cozy family dinners or festive gatherings, making it a favorite for all ages.

With its rich flavor profile, this soup is versatile enough to serve as a starter or a satisfying main course. Pair it with crusty bread or a fresh salad for a complete meal.

Overview

This luxurious and comforting soup combines the earthy sweetness of carrots with the creamy texture of potatoes, all elevated by the aromatic blend of herbes de Provence. Perfect for holiday dinners or a cozy family meal, this soup is sure to be a hit with both kids and adults alike.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

French

Serving Size: 8

Cooking Time: 70 minutes

Ingredients

• 2 Tablespoons (tbsp) butter
• 1 Large Spanish onion, minced
• 6 Cups reduced-fat chicken broth
• 5 Medium carrots, peeled and sliced
• 3 Small potatoes, peeled and sliced
• 1 Teaspoon (tsp) herbes de Provence
• 1 Teaspoon (tsp) dried thyme
• 1 Whole bay leaf
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.25 Cups heavy cream
• 8 Sprigs parsley, torn for garnish
• 0.5 Bar (4 oz) cream cheese, softened
• 2 Tablespoons (tbsp) Parmesan cheese, grated
• 2 Slices prosciutto, crisped and crumbled
• 1 Teaspoon (tsp) Sriracha (optional)

Steps

1. In a large pot, melt the butter over low heat. Once it begins to foam, add the minced onion and cook until translucent, about 3 to 4 minutes.
2. Add the chicken broth, sliced carrots, and potatoes to the pot. Stir in the herbes de Provence, dried thyme, and bay leaf. Season with a pinch of salt and a pinch of pepper.
3. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and let it simmer until the potatoes are tender, approximately 30 minutes.
4. Remove the bay leaf. Carefully transfer the soup to a blender, filling the pitcher no more than halfway. Secure the lid with a folded kitchen towel and blend in batches until smooth. Alternatively, use an immersion blender directly in the pot.
5. Return the pureed soup to the pot over low heat. Stir in the heavy cream and softened cream cheese until fully incorporated and smooth. Adjust seasoning with additional salt and pepper to taste if needed.
6. For a flavor boost, stir in the Sriracha if using.
7. Serve the soup in bowls, garnishing each with a sprinkle of grated Parmesan cheese, crumbled prosciutto, and a sprig of torn parsley. For a fresh twist, consider adding thinly sliced green onions.

Enjoy your homemade Provençal Herb-Infused Carrot and Potato Soup!