Good evening, my wonderful friends! It’s getting late on this cool Saturday night here in Khenifra, and my kitchen is filled with the most beautiful, warm, and inviting aroma. I’ve just whipped up a pot of this stunning Vegan Carrot Potato Soup, and I simply had to share it with you. Imagine a soup that is brilliantly vibrant, velvety smooth, and has the most delicious balance of sweet carrots and earthy potatoes, all in a luxuriously creamy, dairy-free broth. It’s the perfect meal that beautifully balances wholesome, nourishing vegetables with the deep comfort of a creamy soup, and it’s unbelievably easy to make.
Serving Versatility
This glorious veggie soup vegan style is a dream in a bowl! Enjoy it on its own, serve it with a side of crusty bread for dipping, or pair it with a hearty sandwich or a crisp green salad. It’s a wonderfully satisfying meal, no matter how you serve it.
Full Recipe: The Easiest Carrot Potato Soup
Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Servings: 6 Calories: Approximately 250 calories per serving
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 lb carrots, peeled and roughly chopped (about 4-5 medium carrots)
- 1 lb Yukon Gold potatoes, peeled and roughly chopped (about 2-3 medium potatoes)
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 (13.5 ounce) can full-fat coconut milk
- Salt and freshly ground black pepper to taste
- Optional for garnish: Fresh dill or parsley, toasted pumpkin seeds, a swirl of coconut cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped carrots, potatoes, vegetable broth, and dried thyme to the pot. Stir everything together.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the carrots and potatoes are very tender and can be easily pierced with a fork. This is the simple secret for how to make carrot potato soup!
- Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it’s completely smooth and velvety.
- Stir in the full-fat coconut milk until it’s fully combined and the soup is luscious and creamy.
- Return the pot to low heat just to warm through, but do not let it boil. Season generously with salt and pepper to your taste.
- Ladle the hot soup into bowls and garnish as desired.
Why You’ll Love This Recipe
- Quick preparation: This simple one-pot carrot potato soup recipe is ready from start to finish in about 35 minutes!
- Budget-friendly ingredients: It uses humble, inexpensive vegetables to create a soup that tastes elegant and luxurious.
- Big, cozy flavor: The natural sweetness of the carrots and the earthy creaminess of the potatoes create a perfectly balanced and delicious flavor.
- Nutritional value: This soup is a powerhouse of nutrients! It’s a wonderful potato soup with veggies that’s packed with vitamins, fiber, and wholesome goodness.
- Customizability: This is one of those great soup recipes with carrots that you can easily adapt. Add a pinch of ginger or curry powder for a different flavor profile!
Cultural or Cooking Technique Note
The magic of this soup’s texture comes from the simple but brilliant technique of using an immersion blender. This handy tool allows you to transform a chunky vegetable soup into a velvety, smooth purée directly in the cooking pot, which means no messy transferring of hot liquids to a traditional blender. It’s the perfect method for creating elegant, creamy, dairy-free soups like this one. It elevates a simple pot of vegetables into a luxurious, satisfying meal that’s a beautiful example of modern vegetarian potato soup recipes.
Serving Suggestions
- A Touch of Elegance: Serve in a warm bowl with a beautiful swirl of coconut cream, a sprinkle of fresh dill or parsley, and a scattering of toasted pumpkin seeds for a delightful crunch.
- With Crusty Bread: This soup is practically begging to be served with a side of warm, crusty sourdough or a fluffy naan bread for dipping.
- Soup and Salad Combo: Pair a cup of this vibrant soup with a simple arugula salad tossed in a lemon vinaigrette for a perfectly balanced lunch.
- Extra Protein: Top your soup with a handful of crispy roasted chickpeas for an extra boost of protein and a wonderful texture contrast.
Pro Tips for Success
- Uniform Chopping: Cut your carrots and potatoes into roughly the same size pieces. This will ensure they cook at the same rate and become tender at the same time.
- Build Your Flavor Base: Don’t skip the first step of sautéing the onion until it’s soft and sweet. This creates a deep, aromatic foundation that makes the whole soup more flavorful.
- Full-Fat for Creaminess: For the richest, most luxurious, and creamiest soup, be sure to use canned full-fat coconut milk. The light version just won’t give you the same decadent result.
- Brighten at the End: After seasoning with salt and pepper, taste your soup. If it feels like it’s missing a little something, a tiny squeeze of fresh lemon juice at the end can brighten up all the flavors beautifully.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. This soup also freezes wonderfully! Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight (if frozen) and gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through.
Closing Paragraph
I am so excited for you to try this beautiful and delicious Vegan Carrot Potato Soup! It’s one of those recipes that proves that simple, wholesome ingredients can create something truly special. It’s a perfect, cozy meal for any occasion. Please give it a try, and I would love for you to come back and leave a rating and a comment to let me know how you enjoyed it!
🎀 Final Thoughts
This soup is like sunshine in a bowl to me. The color is so cheerful, and the flavor is so warm and comforting. It’s my go-to when I want a meal that feels both incredibly nourishing and deeply satisfying. It’s proof that vegan food can be the most comforting food of all. I hope it brings a little brightness to your day.