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Vegan Carrot Potato Soup

A creamy, comforting vegan soup made with carrots, potatoes, and a blend of aromatic spices, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Carrots (5–6 medium) Natural sweetness and color; the star player.
  • 3 medium Yukon Gold potatoes Creamy texture, mild flavor, blends like a dream.
  • 1 large Yellow onion Savory backbone; don’t skip.
  • 4 cloves Garlic Warmth and depth.
  • 1 inch piece Fresh ginger Adds brightness and a subtle zing.
  • 2-3 tbsp Olive oil For sautéing and finishing.
  • 5 cups Vegetable broth Choose low-sodium to control salt.
  • 1/2 cup Coconut milk, full-fat or lite (optional) For extra creaminess; omit if you prefer lighter.
Spices and Seasoning
  • 1 tsp Ground cumin Earthy warmth.
  • 1 tsp Ground coriander Floral citrus notes that flatter carrots.
  • 1/2 tsp Turmeric Color + anti-inflammatory benefits.
  • 1/2 tsp Smoked paprika Subtle smokiness; clutch for depth.
  • 1 Bay leaf Infuses savory complexity.
  • 1-2 tbsp Lemon juice or apple cider vinegar Bright finish.
  • to taste Salt and black pepper Season boldly.
Garnish and Toppings
  • Fresh herbs to finish (e.g., Parsley, chives, or dill) For garnish.
  • Optional toppings (e.g., toasted pepitas, chili flakes, drizzling chili oil, or croutons) Customize as desired.

Method
 

Preparation
  1. Peel and slice carrots into coins.
  2. Dice potatoes into 1-inch chunks.
  3. Chop onion, mince garlic, and grate ginger.
Cooking
  1. In a large pot, heat olive oil over medium. Add onion and a pinch of salt.
  2. Cook for 5–7 minutes until translucent and slightly golden.
  3. Stir in garlic, ginger, cumin, coriander, turmeric, and smoked paprika. Cook for 60–90 seconds until fragrant.
  4. Add carrots and potatoes; toss to coat in spices.
  5. Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to a lively simmer.
  6. Cook for 18–22 minutes until carrots and potatoes are easily pierced with a fork.
  7. Remove bay leaf. Blend with an immersion blender until smooth, or transfer carefully to a blender in batches.
  8. For a more rustic soup, blend half and leave some chunks.
  9. Stir in coconut milk if using. Add lemon juice or ACV, starting with 1 tablespoon and adjusting to taste. Season generously with salt and pepper.
Serving
  1. Ladle into bowls and top with olive oil, herbs, pepitas, chili flakes, or crunchy croutons.

Notes

Refrigerate in airtight containers for 4–5 days. Flavor improves on day two. Freeze for up to 3 months. Warm gently on the stove or microwave in 60–90 second bursts before serving.