This creamy vegan carrot potato soup is a warm hug in a bowl! Made with fresh carrots and tender potatoes, it’s super easy to whip up and so comforting.
I love how the flavors blend together in this soup. It’s perfect for chilly days when you just want something cozy to eat. Plus, it’s a great way to sneak in some veggies! 🥕
Key Ingredients & Substitutions
Olive Oil: This adds a nice depth to your soup. You can substitute with avocado oil or coconut oil if you prefer a different flavor or need to avoid olive oil.
Coconut Milk: I love using full-fat coconut milk for that creamy texture! If you want a lighter version, you could use almond milk or another plant-based milk, but it won’t be as creamy.
Carrots and Potatoes: Fresh carrots are essential for sweetness, while potatoes add a heartiness. If you run out of one, sweet potatoes make a great substitute for regular potatoes, bringing a unique flavor and extra nutrients.
Spices: Cumin and coriander enhance the soup’s flavor. If you’re out, use a curry powder for a different twist, or skip the spices if you want a more straightforward taste.
How Do I Get the Perfect Creamy Texture?
Blending the soup is a key step for that creamy texture we all love! Here’s how to do it smoothly:
- Let your soup cool a bit after cooking. This prevents splatterns when blending.
- If using a blender, fill it only halfway and hold the lid tight with a kitchen towel.
- Blend in batches if necessary, making sure not to overfill.
- If you have an immersion blender, simply blend right in the pot for convenience!
After blending, stir in the coconut milk to add richness and creaminess to the soup. It’s what makes a big difference in flavor and texture!
How to Make Creamy Vegan Carrot Potato Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 large carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup canned coconut milk (full-fat for creaminess)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: 1 teaspoon fresh ginger, minced (for added warmth)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 30 minutes for cooking, making it a quick and satisfying dish to prepare. You’ll spend just a bit of time chopping vegetables and letting them cook while you relax and enjoy the wonderful aromas filling your kitchen!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. This sets a flavorful base for your soup!
2. Add Garlic and Optional Ginger:
Next, add the minced garlic and, if you’re using it, the fresh ginger. Cook this mixture for another minute until you can smell the fragrant aroma wafting through the room.
3. Incorporate the Vegetables:
Now it’s time for the star ingredients! Stir in the chopped carrots and diced potatoes, cooking everything together for about 3-4 minutes. This step helps enhance the flavors before we add the broth.
4. Season It Up:
Sprinkle in the ground cumin and coriander, stirring well to coat the vegetables evenly. These spices add warmth and depth to your soup!
5. Add the Broth:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
6. Cook Until Tender:
Cover the pot and let everything simmer until the carrots and potatoes become tender, which should take about 20-25 minutes. You can check them with a fork—if it easily goes through, they’re ready!
7. Blend it Smooth:
With the pot off the heat, take your immersion blender and blend the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Just be careful, as the soup will be hot!
8. Add Coconut Milk:
Stir in the canned coconut milk for that rich, creamy texture. Give it a taste and add salt and pepper to your liking.
9. Warm Through:
Return the pot to low heat for a few minutes to warm everything through, stirring occasionally, until it’s just hot enough to serve.
10. Serve and Enjoy!
Pour the soup into bowls and garnish with chopped parsley or chives for a pop of color and freshness. Enjoy this delightful, creamy vegan soup as a perfect starter or a light meal!
FAQ for Creamy Vegan Carrot Potato Soup
Can I Use Other Vegetables in This Soup?
Absolutely! You can add vegetables like celery, parsnips, or even spinach for added nutrients and flavor. Just make sure to adjust the cooking time if you use tougher vegetables;
What Can I Use Instead of Coconut Milk?
If you prefer not to use coconut milk, you can substitute it with cashew cream for a creamy texture, or any unsweetened plant-based milk such as almond or oat milk for a lighter version. Just note that the flavor will be a bit different!
Can I Make This Soup Ahead of Time?
Yes, you can make this soup ahead of time! Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of vegetable broth or water if needed to loosen it up.
How Can I Thicken the Soup Further?
If you prefer a thicker consistency, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) while the soup is simmering, or blend in more cooked potatoes until you reach your desired thickness!
