Name: Vegan Carrot Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large carrots, peeled and chopped; 2 medium Yukon Gold or russet potatoes, peeled and diced; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 4 cups vegetable broth; Salt, to taste; Black pepper, to taste; 1/2 tsp dried thyme or 1/2 tsp ground cumin (optional); 1/4 cup coconut milk or unsweetened plant-based milk (optional, for creaminess); Chopped parsley or chives (for garnish)

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Vegan carrot potato soup is one of my go-to recipes when I want something simple, nourishing, and full of cozy flavor. The sweetness of the carrots blends beautifully with the earthiness of the potatoes, all wrapped up in a smooth, comforting texture. It’s made with plant-based ingredients and easy to prepare with whatever I have in the kitchen.

Why You’ll Love This Recipe

I love how this soup is naturally creamy without needing any dairy. It’s light but satisfying, and the vibrant orange color makes it feel sunny even on the coldest days. It’s also budget-friendly, meal prep–friendly, and adaptable to different flavors depending on what I’m in the mood for. Whether I’m feeling under the weather or just need something soothing, this soup always delivers. Vegan Carrot Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots, peeled and chopped
Potatoes (Yukon Gold or russet), peeled and diced
Onion, chopped
Garlic cloves, minced
Olive oil
Vegetable broth
Salt
Black pepper
Thyme or cumin (optional, for added flavor)
Coconut milk or unsweetened plant-based milk (optional, for added creaminess)
Fresh parsley or chives (for garnish)

Directions

I heat olive oil in a large pot over medium heat and sauté the onions until soft—about 5 minutes.
I add garlic and cook for another minute until fragrant.
I stir in the chopped carrots and potatoes, and cook for a few more minutes to let them soften slightly.
I pour in the vegetable broth, add salt, pepper, and any spices I’m using, then bring it all to a boil.
I reduce the heat and simmer the soup for 20–25 minutes, until the vegetables are fork-tender.
I blend the soup using an immersion blender (or carefully in batches in a blender) until smooth.
If I want a richer texture, I stir in a splash of coconut milk at the end.
I taste and adjust the seasoning, then garnish with chopped parsley or chives before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I usually have it ready in about 35 minutes total.

Variations

Sometimes I add a pinch of curry powder or smoked paprika for depth. I’ve also stirred in red lentils while simmering to add protein and make it even more filling. If I want a chunkier soup, I blend only half and leave the rest as-is for texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave. It also freezes nicely—I cool it completely and store in portions for up to 3 months. Vegan Carrot Potato Soup

FAQs

Can I make this oil-free?

Yes, I sauté the veggies in a splash of water or broth instead of oil if I want an oil-free version.

What’s the best way to blend the soup?

I use an immersion blender right in the pot for easy cleanup, but a high-speed blender works too—I just blend in batches and be careful with the heat.

Do I have to peel the potatoes?

No, if I’m using thin-skinned potatoes like Yukon Gold, I sometimes leave the skin on for more nutrients and texture.

Can I add protein to this soup?

Yes, I stir in cooked lentils, white beans, or even tofu cubes for a more filling version.

How do I make it spicier?

I add a pinch of cayenne pepper or red pepper flakes during cooking, or swirl in a bit of hot sauce before serving.

Conclusion

Vegan carrot potato soup is a comforting, wholesome meal that’s as simple as it is satisfying. It’s rich in flavor, full of good-for-you ingredients, and incredibly easy to customize. Whether I’m making a quick lunch or prepping meals for the week, this soup is always a cozy win.