The soup is like a warm hug in a bowl, especially when it’s served with a sprinkle of fresh herbs or a dash of your favorite vegan cream. The carrots bring a natural sweetness, while the potatoes add a creamy, hearty base that balances everything perfectly. As the soup simmers, the kitchen fills with the irresistible aroma of roasted veggies and herbs, drawing you closer with every stir. It’s one of those recipes where the longer you let it cook, the more the flavors develop, and you’ll find yourself sneaking spoonfuls before it’s even done.
I love serving this soup on a chilly evening, wrapped in a cozy blanket, with a side of crunchy toast or a handful of homemade croutons for a little extra texture. And let’s be honest – if you’ve got leftovers, they make the perfect lunch the next day. The flavors deepen overnight, so you can look forward to even more goodness with every bite. Whether you’re sharing a bowl with friends or savoring a solo moment, this soup never disappoints.
Key Ingredients in Vegan Carrot Potato Soup
This soup shines because of its simple yet flavorful ingredients. Each one plays a vital role in creating that cozy, satisfying bowl of goodness. Here’s what you’ll need:
- Carrots: The star of the show, carrots bring a natural sweetness that pairs perfectly with the earthiness of the potatoes. They add a lovely depth of flavor and a vibrant pop of color to the soup.
- Potatoes: These provide the creamy, hearty base that makes the soup so comforting. As they cook down, they help thicken the broth, giving the soup a smooth, velvety texture.
- Onion: A base note for the soup’s flavor, onion adds savory richness and depth. When sautéed, it softens and sweetens, laying the groundwork for the rest of the ingredients to shine.
- Garlic: A little garlic goes a long way in bringing a fragrant, aromatic kick to the soup. It adds that essential savory layer and elevates the entire flavor profile.
- Vegetable Broth: This is the liquid foundation that ties everything together. A good vegetable broth provides warmth and depth, enhancing the natural flavors of the veggies without overpowering them.
- Olive Oil: Used for sautéing the veggies, olive oil adds richness and helps bring out the full flavor of each ingredient. It also gives the soup a silky smooth texture.
- Thyme: A fragrant herb that adds a subtle, earthy note. Thyme blends so well with the vegetables and infuses the soup with its aromatic warmth.
- Bay Leaves: Bay leaves contribute a gentle, herbal flavor that simmers into the soup as it cooks. Just remember to remove them before serving!
- Salt and Pepper: These staples are essential for balancing and enhancing the flavors. Salt brings out the natural sweetness of the carrots, while black pepper adds a little hint of spice.
- Lemon Juice (optional): A splash of lemon juice brightens up the soup and adds a touch of acidity that helps to balance the richness of the potatoes and the sweetness of the carrots.
Each ingredient, simple on its own, combines to make this soup something truly special—rich, comforting, and full of flavor.
How to Make Vegan Carrot Potato Soup
- STEP 1: Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until the onion is soft and translucent. This will create a flavorful base for your soup.
- STEP 2: Add the garlic to the pot and sauté for another 1-2 minutes, until it becomes fragrant. Be careful not to burn the garlic—this is the moment that will really start to fill your kitchen with that irresistible aroma.
- STEP 3: Toss in the chopped carrots and potatoes, stirring everything to combine. Let them cook for about 3-4 minutes, just long enough for the vegetables to begin softening and absorbing all the flavors.
- STEP 4: Pour in the vegetable broth, then add the thyme, bay leaves, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 25-30 minutes, or until the carrots and potatoes are tender and easily pierced with a fork.
- STEP 5: Once the vegetables are soft, remove the pot from the heat. Discard the bay leaves, and using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches—just be sure to let it cool slightly before blending.
- STEP 6: After blending, return the soup to the pot and place it back on the stove over low heat. Taste and adjust the seasoning if needed, adding more salt, pepper, or a squeeze of lemon juice to brighten it up.
- STEP 7: Once your soup is heated through and perfectly seasoned, serve it in bowls with a sprinkle of fresh herbs or a drizzle of vegan cream, if desired.
Serving Suggestions for Vegan Carrot Potato Soup
With a Side of Crispy Toast or Croutons
There’s something magical about the contrast between the creamy soup and a crunchy side. Whether you go for a thick slice of toasted sourdough or homemade croutons, the texture is a perfect complement. I love spreading a little vegan butter on the toast before it hits the pan, giving it that golden, crispy edge. So good!
A Fresh Salad on the Side
This soup is hearty enough to stand on its own, but if you’re craving a little freshness, a simple green salad pairs wonderfully. I love tossing together some mixed greens, a squeeze of lemon, and a drizzle of olive oil. The bright flavors add just the right balance to the rich, creamy soup.
Topped with Roasted Seeds or Nuts
For a bit of crunch and added nutrition, sprinkle some roasted pumpkin seeds, sunflower seeds, or even chopped almonds on top. They’ll not only add a satisfying texture but also enhance the nutty flavors of the soup, making each spoonful a little more exciting.
How to Store Vegan Carrot Potato Soup
If you’re lucky enough to have leftovers (which, let’s be real, this soup is so good that it rarely lasts long), storing it properly will keep it fresh and flavorful for the next few days. The first thing to remember is that this soup can be easily stored in an airtight container in the fridge for up to 4-5 days. Just let it cool down to room temperature before transferring it, so you don’t trap steam that could affect the texture.
For longer storage, you can freeze the soup. It freezes beautifully, so you can enjoy a comforting bowl on a future busy day. To do this, let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. Be sure to leave a little space at the top of the container or bag since the soup will expand as it freezes. When you’re ready to enjoy it again, simply thaw it overnight in the fridge, then reheat it on the stove, stirring occasionally to bring back its creamy texture.
And just a little tip: the soup can thicken up a bit after being stored in the fridge or freezer. If that happens, don’t worry! Simply add a splash of vegetable broth or water when reheating to bring it back to your preferred consistency. Trust me, this soup is just as delicious the second time around!
Conclusion
And there you have it—your very own cozy bowl of vegan carrot potato soup, ready to warm you up from the inside out. From the moment those vegetables hit the pot to the last creamy spoonful, this soup is nothing short of a hug in a bowl. It’s simple, wholesome, and bursting with flavors that just get better with every bite. Whether you’re making it for a family dinner or just treating yourself to a little self-care, this recipe is sure to bring comfort and joy to your kitchen.
If you decide to try it out, I’d love to hear what you think! Drop a comment or let me know how it turned out for you—whether it was just the way you imagined or you made your own little twist on it. Any feedback, thoughts, or questions are always welcome, too. And remember, cooking is all about enjoying the process, so take your time and savor the moments as you go. Happy cooking, my friends!
Vegan Carrot Potato Soup
Description
This creamy Vegan Carrot Potato Soup is a warm hug in a bowl! Velvety smooth, with the sweetness of carrots perfectly balanced by hearty potatoes, it's seasoned with a touch of herbs for depth. Comforting, nourishing, and full of flavor—pure bliss!
Ingredients
Instructions
-
Heat the olive oil in a large pot over medium heat.
-
Add the diced onion and sauté for about 5 minutes until it becomes translucent, stirring occasionally.
-
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant, stirring to avoid burning.
-
Add the chopped carrots and potatoes to the pot and stir to combine.
-
Sprinkle in the ground turmeric, ground cumin, black pepper, and salt, then stir to evenly coat the vegetables with the spices.
-
Pour in the vegetable broth and bring the mixture to a boil.
-
Once it reaches a boil, reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the carrots and potatoes are tender when pierced with a fork.
-
Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup to a blender in batches and blend until smooth.
-
Once the soup is creamy and smooth, return it to the pot if needed, and stir in the coconut milk.
-
Simmer the soup for another 5 minutes to allow the coconut milk to blend in and heat through.
-
Remove the pot from the heat and stir in the lemon juice for added brightness.
-
Taste and adjust seasoning if necessary, adding more salt or pepper if desired.
-
Serve the soup hot, garnished with fresh parsley if desired.
-
Enjoy your creamy, flavorful vegan carrot potato soup!
Note
- For a creamier texture, use full-fat coconut milk.
- If you prefer a spicier soup, add a pinch of cayenne pepper or a chopped chili.
- You can substitute the coconut milk with cashew cream for a different flavor.
- If you don’t have an immersion blender, let the soup cool slightly before blending in batches.
- For extra flavor, roast the carrots and potatoes before adding them to the soup.
