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Viennese Garlic, Carrot, and Thyme Potato Soup

This velvety Viennese-style potato soup is a comforting dish perfect for chilly winter days. Roasted garlic lends a deep, mellow sweetness, while carrots add a subtle earthiness and vibrant color. Fresh thyme enhances the soup with its aromatic, slightly floral notes, creating a well-balanced flavor profile. The soup is blended until smooth, resulting in a rich and creamy texture without the need for heavy cream. A dollop of strained yogurt adds a refreshing tang, making each spoonful indulgent yet light. This dish is a wonderful example of Central European cuisine, where simple ingredients are transformed into a nourishing and elegant meal. Serve it as a starter or a satisfying main course with crusty bread.

Dinner | Starter | Austrian | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | One-Pot Meal | Pureed Soup | Vegetable Soup | Baking Tray | Blender | Knife | Pot | Saucepan | Wooden Spoon | Carrot | Garlic | Potato | Thyme | Blending | Roasting | Sautéing | Simmering | Cold Weather | Comfort Food | Cozy Evening | Weeknight | Under 2 Hours
Time to complete

Prep

15min

Cook

30min

Wait

50min

Total

1h 35min

Ingredients (Makes 4 portions)
  • 500 g (1 lb 2 oz) potatoes, preferably organic, peeled and diced
  • 400 g (14 oz) carrots, preferably organic, peeled and sliced into thin rounds
  • 2 medium heads garlic (or less, if preferred), whole
  • 2-3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1.5 L (6 cups) chicken broth or water
  • 1 tbsp fresh thyme leaves, finely chopped (if unavailable, substitute with fresh parsley for a different flavor)
  • 1 cup (240 g) strained yogurt
Nutrition Information (per 100g)
  • Calories: 55
  • Fat: 2.5
  • Protein: 2.1
  • Carbohydrates: 7.8
  • Fiber: 1.2
Directions

Roasting the Garlic

  • 1. Place the whole garlic heads on a small baking tray and roast at 180°C (350°F) for 45-50 minutes until soft and caramelized.

Preparing the Soup Base

  • 2. Allow the roasted garlic to cool, then slice each head in half lengthwise with a serrated knife and squeeze out the softened flesh.

Cooking the Vegetables

  • 3. In a large pot, heat the olive oil over medium heat. Sauté the onion until softened, then add the roasted garlic, potatoes, and carrots.

Simmering the Soup

  • 4. Cook for 2-3 minutes, stirring with a wooden spoon, then pour in the broth or water. Reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.

Blending and Finishing

  • 5. Remove from heat and blend the soup in batches until smooth. Return the puréed soup to the pot and gently reheat over low heat.

Serving

  • 6. Stir in the thyme (or parsley) and serve with a dollop of strained yogurt in the center of each bowl.
Cookix's Secrets

Alternative Cooking Method

  • Use an immersion blender directly in the pot instead of transferring to a blender.

Alternative Proteins

  • For a heartier meal, stir in shredded cooked chicken or crispy bacon bits before serving.

Bold Flavor Enhancements

  • Add a pinch of smoked paprika or nutmeg for a subtle depth of flavor.

Enhancing Flavor

  • For a deeper flavor, roast the carrots alongside the garlic before adding them to the soup.

Healthier Variation

  • Replace the olive oil with vegetable broth for a lower-fat version.

Seasonal Tweaks

  • In summer, replace carrots with zucchini for a lighter variation.

Serving Suggestions

  • Pair with crusty bread or a drizzle of extra virgin olive oil for added richness.

Texture Adjustment

  • If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is.