top of page
  • Tim Sinnaeve

Healthy Potato & Carrot Soup

There is nothing better than a healthy bowl of soup on a cool day. Homemade soup is healthier than canned since you have control over the ingredients and sodium levels. This soup combines the goodness of potatoes, carrots, and optional spinach.

Healthy Potato & Carrot Soup

Section 1: Ingredients

  • 1 (15 oz.) can of fire-roasted tomatoes (blended)

  • 4 cups of water or vegetable broth

  • 1 1/2 cups diced red onion

  • 6 cloves garlic, minced

  • 1 tbsp paprika

  • 1 1/4 tsp ground coriander

  • 1/2 tsp salt or salt substitute of choice

  • 1/4 tsp black pepper

  • 5 cups gold potatoes (cut into bite-size chunks)

  • 4 carrots (chopped)

  • 1 tbsp chili pepper sauce or 1 tbsp chili powder

  • 2 handfuls of chopped spinach (optional)

Section 2: Directions

  1. In a large pot, add 1/2 cup of water or veggie broth and the red onion. Cook over medium heat for about 5 minutes, stirring occasionally until tender. Add the garlic and cook another 1-2 minutes, being careful not to burn. Add more water/veggie broth if needed.

  2. Add the remaining 3 1/2 cups of water or veggie broth, paprika, coriander, salt or salt substitute, pepper, potatoes, and carrots. Bring to a boil. Once boiling, cover and lower heat to low and simmer for about 10 minutes.

  3. Add the blended tomatoes and the chili pepper sauce or chili powder. Raid heat to medium and coof for another 10 minutes, or until the veggies are tender to desired preference and soup thickens. If using spinach, you can add it now.

  4. Remove from the heat and let it sit for 10 minutes if you enjoy thicker soup or you can serve immediately.

bottom of page