A warm and comforting bowl of soup is the perfect way to nourish your body and soul, and this Vegan Carrot Potato Soup is just that. Packed with vibrant carrots, creamy potatoes, and aromatic herbs, this soup is rich in flavor and incredibly easy to make. It’s a great option for those following a plant-based diet or anyone craving a hearty yet healthy meal.

Why You’ll Love This Recipe

This Vegan Carrot Potato Soup is simple, satisfying, and full of vibrant flavors. The natural sweetness of the carrots combined with the creamy texture of the potatoes creates a velvety, rich soup that’s perfect for any occasion. It’s a one-pot meal that’s both comforting and nutritious, packed with vegetables and easily customizable with various herbs and spices. This soup is light enough for a starter but filling enough to be a main course. Whether you’re cooking for yourself or for a crowd, this recipe is sure to impress.

Vegan Carrot Potato Soup Recipe

Ingredients

4 large carrots, peeled and chopped
3 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground turmeric (optional, for added color and flavor)
Salt and pepper to taste
1/2 cup coconut milk (or any plant-based milk)
Fresh parsley or chives (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened. Add the minced garlic, cumin, thyme, and turmeric (if using), and cook for another 1-2 minutes until fragrant.
Cook the vegetables: Add the chopped carrots and potatoes to the pot. Stir to coat the vegetables in the spices and aromatics.
Add the broth: Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer. Cover the pot and cook for about 25-30 minutes, or until the carrots and potatoes are tender.
Blend the soup: Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a blender. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
Finish the soup: Stir in the coconut milk for creaminess and adjust the seasoning with salt and pepper to taste. Heat the soup on low for an additional 5 minutes.
Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Serve warm with crusty bread or a side salad.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 50 minutes

Variations

Add greens: Spinach, kale, or Swiss chard can be added to the soup during the last 5 minutes of cooking for extra nutrients and color.
Spicy version: Add a pinch of cayenne pepper or a chopped jalapeño to the soup while sautéing the onion and garlic for a spicy kick.
Roasted vegetables: For a deeper flavor, roast the carrots and potatoes before adding them to the soup. Simply toss them in olive oil, salt, and pepper, and roast at 400°F for 25-30 minutes before adding them to the pot.
Add herbs: Fresh herbs like rosemary or basil can be added for extra aroma and flavor.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally, until it’s heated through. You can also microwave individual portions for 1-2 minutes, or until warm.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, you can use sweet potatoes for a slightly different flavor profile. They will add a touch of sweetness to the soup.

Can I make this soup ahead of time?

Yes, this soup stores well and can be made ahead. In fact, the flavors deepen after sitting for a few hours or overnight, making it an ideal make-ahead meal.

Can I freeze Vegan Carrot Potato Soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stovetop.

What can I use instead of coconut milk?

If you’re not a fan of coconut milk, you can use any other plant-based milk like almond milk, soy milk, or oat milk for a different flavor.

Is this soup spicy?

This soup is not inherently spicy, but you can add cayenne pepper, chili flakes, or a chopped jalapeño if you prefer some heat.

Can I make this soup in a slow cooker?

Yes, you can prepare this soup in a slow cooker. Add the chopped vegetables, onion, garlic, broth, and spices to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, then blend and stir in the coconut milk before serving.

Can I make this soup creamy without coconut milk?

Yes, if you prefer a non-coconut flavor, you can use cashew cream or blend some of the cooked potatoes to achieve creaminess.

Can I add beans or lentils to the soup?

Absolutely! Adding beans or lentils can give the soup more texture and protein. If using lentils, add them to the soup at the beginning and cook them along with the carrots and potatoes.

Can I add other vegetables to the soup?

Yes, feel free to add vegetables like celery, parsnips, or leeks to the soup. They can be added along with the carrots and potatoes for additional flavor and variety.

How do I make this soup thicker?

If you prefer a thicker soup, you can use less broth or let the soup simmer longer to reduce the liquid. You can also blend more of the vegetables to create a creamier texture.

Conclusion

This Vegan Carrot Potato Soup is a wonderfully comforting and creamy dish that’s full of rich flavors. Perfect for chilly days, this soup is easy to prepare, nourishing, and versatile. Whether you enjoy it as a light meal or serve it with a hearty side, it’s a great way to enjoy the goodness of vegetables in a bowl. Try it today, and you’re sure to have a new favorite vegan soup recipe!