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–+ servings

Creamy Vegan Carrot Potato Soup

A warm, comforting, and completely plant-based soup made with carrots and potatoes, perfect for chilly evenings and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups carrots, chopped
  • 2 cups potatoes, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk Can substitute with cashew cream or unsweetened almond milk.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat.
  2. Sauté the diced onion and minced garlic until they become translucent, about 3-4 minutes.
  3. Stir in the chopped carrots and potatoes. Let them cook together for a few moments to meld the flavors.
  4. Pour in the vegetable broth, bringing the mixture to a gentle boil.
  5. Lower the heat, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
  6. Stir in the coconut milk, seasoning with salt and pepper to your liking.
  7. Use an immersion blender to puree the soup until it’s smooth, or blend it in batches in a countertop blender.
  8. Serve hot, adding a sprinkle of fresh herbs for an extra touch, if desired.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 500mgFiber: 6gSugar: 5g

Notes

For added flavor, consider adding spices like cumin or smoked paprika during the sauté stage. You can also toss in leafy greens like spinach or kale in the last few minutes of cooking for more nutrition and color. For a chunkier texture, reserve some cooked carrots and potatoes before blending and stir them back in afterward.

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