Go Back

Vegan Carrot Potato Soup

Vegan carrot potato soup made silky-smooth by blending after simmering until tender. Carrots and Yukon gold potatoes cook down in coconut milk and vegetable broth for a creamy, warming main-dish bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb carrots peeled and roughly chopped
  • 2 lb Yukon gold potatoes peeled and cubed
  • 1 onion diced
  • 4 garlic minced
  • 1 can (13.5 oz) coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger grated
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 lemon juice of 1 lemon
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 pepitas for garnish
  • 0.25 chives for garnish

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the onion for 5 minutes until soft (visual cue: it should look glossy and translucent).
  2. Add the garlic and grated ginger and cook for 1-2 minutes until fragrant (visual cue: you should smell it immediately, without browning).
Bloom spices
  1. Stir in turmeric, cumin, smoked paprika, and cayenne and cook for 1 minute (visual cue: the spices darken slightly and look fragrant in the oil).
Simmer soup
  1. Add carrots, Yukon gold potatoes, coconut milk, and vegetable broth, then bring the mixture to a boil (visual cue: steady bubbling across the surface).
  2. Reduce to a simmer and cook for 25-30 minutes until the carrots and potatoes are completely tender (visual cue: a fork slides in with no resistance).
Blend and finish
  1. Blend completely smooth with an immersion blender (visual cue: the soup turns uniformly silky with no chunks).
  2. Stir in the lemon juice (visual cue: the soup brightens slightly in color).
  3. Season with salt and pepper to taste (visual cue: adjust until the flavor pops without overpowering heat).
  4. Ladle into bowls and garnish with pepitas and chives.

Notes

For the smoothest texture, blend while the soup is hot and blend in short pulses to avoid splatter. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (reheat gently, adding a splash of broth if it thickens). If you want it nut-free, the recipe already uses coconut milk rather than cashews—feel free to use light coconut milk for a thinner consistency.