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–+ servings

Vegan Carrot Potato Soup

A comforting, creamy soup made with sweet carrots, earthy potatoes, and rich coconut milk that's perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Vegan
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large carrots, peeled and chopped Sweet and nutritious base for the soup.
  • 2 medium potatoes, peeled and diced Earthy flavor; can substitute with sweet potatoes.
  • 1 medium onion, chopped Adds depth of flavor.
  • 2 cloves garlic, minced Brings aromatic flavor.
  • 4 cups vegetable broth Use homemade for added depth.
  • 1 can coconut milk Provides creaminess; can substitute with almond milk.
  • 1 tablespoon olive oil For sautéing vegetables.
  • to taste Salt and pepper Adjust seasoning based on preference.
  • to taste Fresh herbs for garnish (optional) Enhances presentation and flavor.

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and slightly translucent, about 3-5 minutes.
  2. Toss in the carrots and potatoes, cooking for another 5 minutes to soften them slightly.
  3. Pour in the vegetable broth, bring it to a boil, then reduce the heat. Let it simmer for about 20 minutes, or until the vegetables are tender.
  4. Stir in the coconut milk, and blend the mixture until it’s smooth. Use an immersion blender directly in the pot or transfer to a regular blender in batches.
  5. Season with salt and pepper to taste, adjusting as needed.
  6. Serve hot, garnished with fresh herbs if desired.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 5gSodium: 640mgFiber: 5gSugar: 4g

Notes

Store leftover soup in an airtight container in the fridge for up to four days or freeze for up to three months. For added flavor, use homemade broth and include a squeeze of lemon juice before serving.

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