Vegan Carrot Potato Soup

why make this recipe

Vegan Carrot Potato Soup is not only delicious but also packed with nutrients. It combines sweet carrots and hearty potatoes, creating a comforting dish that warms you up on chilly days. This soup is perfect for those following a plant-based diet or anyone looking to incorporate more vegetables into their meals. Plus, it’s easy to make and requires just a few simple ingredients.

how to make Vegan Carrot Potato Soup

Ingredients:

• 2 cups carrots, chopped
• 2 cups potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tsp cumin
• 1 tsp salt
• Pepper to taste
• Fresh herbs for garnish (optional)

Directions:

1. In a large pot, sauté onion and garlic until fragrant.
2. Add carrots and potatoes; cook for a few minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer until vegetables are tender, about 20 minutes.
5. Stir in coconut milk, cumin, salt, and pepper.
6. Use an immersion blender to puree the soup until smooth.
7. Serve warm, garnished with fresh herbs if desired.

how to serve Vegan Carrot Potato Soup

Serve the Vegan Carrot Potato Soup warm in bowls. You can add a sprinkle of fresh herbs or a dash of extra pepper for flavor. Pair it with crusty bread or a side salad for a complete meal. It’s great for lunch or dinner and is even better the next day!

how to store Vegan Carrot Potato Soup

To store leftover soup, let it cool completely and then transfer it to airtight containers. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, consider freezing the soup. Pour it into freezer-safe containers, leaving some space at the top for expansion, and it can last for about 2-3 months.

tips to make Vegan Carrot Potato Soup

• For extra flavor, try adding some spices like ginger or turmeric.
• If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes.
• Make sure not to overcook the vegetables; you want them soft but still flavorful.

variation (if any)

You can customize this soup by adding other vegetables like peas, sweet potatoes, or bell peppers. If you prefer a creamier texture, try using more coconut milk or adding nutritional yeast for a cheesy flavor.

FAQs

Q: Can I use fresh herbs in the soup?
A: Yes! Fresh herbs like parsley or cilantro make a refreshing garnish.

Q: Is this soup gluten-free?
A: Yes, all the ingredients in this recipe are naturally gluten-free.

Q: Can I make this soup in advance?
A: Absolutely! This soup keeps well and tastes even better the next day, making it a great option for meal prep.

Vegan Carrot Potato Soup

A comforting and nutritious soup made with sweet carrots, hearty potatoes, and creamy coconut milk, perfect for a plant-based diet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Vegan, Vegetarian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups carrots, chopped
• 2 cups potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 tsp cumin
• 1 tsp salt
• Pepper to taste
• Fresh herbs for garnish (optional)

Method

 

Preparation

1. In a large pot, sauté onion and garlic until fragrant.
2. Add carrots and potatoes; cook for a few minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer until vegetables are tender, about 20 minutes.
5. Stir in coconut milk, cumin, salt, and pepper.
6. Use an immersion blender to puree the soup until smooth.

Serving

1. Serve warm, garnished with fresh herbs if desired.

Notes

For extra flavor, try adding some spices like ginger or turmeric. If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes. Make sure not to overcook the vegetables; you want them soft but still flavorful. To store leftover soup, let it cool completely and then transfer it to airtight containers. It can be kept in the refrigerator for up to 4 days or frozen for 2-3 months.