Description
Vegan carrot potato soup is a cozy, naturally creamy blend of sweet carrots and earthy potatoes. Made with simple plant-based ingredients, it’s comforting, nourishing, and easy to prepare for any season.
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)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chopped carrots and potatoes, stirring for a few minutes to begin softening.
- Pour in vegetable broth, then season with salt, pepper, and optional spices.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
- Blend the soup with an immersion blender or in batches in a blender until smooth.
- Stir in coconut milk or plant-based milk for added creaminess, if using. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley or chives.
Notes
- Use curry powder or smoked paprika for a deeper flavor profile.
- Stir in red lentils while simmering for added protein and texture.
- Blend only half the soup if a chunkier consistency is desired.
- For oil-free cooking, sauté with water or broth instead of oil.
- Freezes well for up to 3 months; cool completely before storing in freezer-safe containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 170
- Sugar: 6g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
