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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.