There’s something magical about a bowl of Vegan Carrot Potato Soup—simple ingredients transforming into pure comfort with every spoonful. I first made this soup on a chilly rainy day when all I wanted was something warm, nourishing, and quick. The carrots and potatoes soften into velvety sweetness while the cumin and turmeric add just the right earthy depth. It’s become my go-to when I need a meal that’s both wholesome and effortless.
What I love most is how this soup proves vegan cooking doesn’t need to be complicated. Packed with vitamin-rich veggies and cozy spices, it’s the kind of recipe that makes plant-based eating feel indulgent. Whether you’re vegan or just craving a lighter meal, this soup delivers comfort without compromise.
Why You’ll Love This Vegan Carrot Potato Soup
This soup isn’t just delicious—it’s downright addictive, and here’s why:
- Creamy without cream: Blending carrots and potatoes creates a luscious texture that feels indulgent but stays completely plant-based.
- Weeknight magic: From chopping to sipping in under 35 minutes—perfect when you’re hungry now.
- Wallet-friendly: Uses pantry staples and humble veggies that won’t break the bank.
- Nutrient hug: Packed with vitamin A from carrots and potassium from potatoes—comfort food that loves you back.
Trust me, once you try it, this soup will become your cold-weather security blanket.
Ingredients for Vegan Carrot Potato Soup
Gathering your ingredients is the first step to soup heaven. Here’s exactly what you’ll need:
- 2 cups carrots, chopped (about 3 medium carrots – don’t skimp on freshness!)
- 2 cups potatoes, diced (Yukon Gold or russet work best)
- 1 onion, chopped (yellow or white – whatever’s hanging out in your pantry)
- 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
- 4 cups vegetable broth (this is your flavor base, so choose wisely)
- 1 tbsp olive oil (or any neutral oil you’ve got)
- 1 tsp salt (add more to taste at the end)
- 1/2 tsp black pepper (freshly cracked if you’re fancy)
- 1/2 tsp cumin (that warm, earthy magic)
- 1/4 tsp turmeric (for color and subtle depth)
Ingredient Notes & Substitutions
Life happens – here’s how to adapt:
- Carrot alternatives: Try sweet potatoes for extra sweetness or parsnips for a peppery twist.
- Creamier texture: Stir in 1/2 cup coconut milk after blending.
- Low-sodium option: Use low-sodium broth and adjust salt to taste.
How to Make Vegan Carrot Potato Soup
Making this vegan carrot potato soup is as easy as humming your favorite tune while stirring the pot. Here’s exactly how I do it:
- Sizzle those aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the chopped onion and minced garlic – that instant sizzle sound means you’re doing it right. Cook until they turn fragrant and translucent, about 3 minutes (don’t let the garlic burn!).
- Veggie party time: Toss in your chopped carrots and diced potatoes. Give everything a good stir so the veggies get coated with those delicious onion-garlic flavors.
- Broth bath: Pour in the vegetable broth – I like to swirl a little around the pot to pick up any tasty bits stuck to the bottom. Sprinkle in the salt, pepper, cumin, and turmeric. Give it one more stir.
- Simmer to perfection: Bring everything to a gentle boil, then reduce heat to low. Let it bubble away uncovered for about 20 minutes – you’ll know it’s ready when a fork slides easily into the carrots and potatoes.
- Blend magic: Turn off the heat and grab your immersion blender (or carefully transfer to a regular blender in batches). Blend until smooth and creamy – though I sometimes leave it a tiny bit chunky for texture.
Tips for Perfect Vegan Carrot Potato Soup
After making this soup dozens of times, here are my can’t-live-without tips:
- Texture control: Blend just half if you prefer some veggie chunks – I often do this when serving kids.
- Spice it right: Taste after blending and adjust seasonings – sometimes I add an extra pinch of cumin or turmeric.
- Don’t rush the simmer: Undercooked carrots make grainy soup – test with a fork before blending.
- Heat wisely: If using a regular blender, let soup cool slightly and blend in small batches with the lid vented (hot soup expands!).
Serving Suggestions for Vegan Carrot Potato Soup
This soup shines all on its own, but a few simple touches can turn it into something truly special. Here’s how I love to serve it:
- The bread basket treatment: A thick slice of crusty sourdough or warm pita bread is perfect for scooping up every last drop. My grandma always said soup without bread is like a hug with only one arm.
- Garnish game: A swirl of coconut milk makes it look fancy, while toasted pumpkin seeds add a satisfying crunch. Fresh parsley or cilantro brightens everything up – I usually grab whatever herbs are wilting in my fridge.
- Sidekick salad: A simple arugula salad with lemon dressing cuts through the soup’s richness beautifully. When I’m feeling lazy, I just toss some greens right on top – the warmth wilts them slightly for instant salad-soup.
Honestly though? Some nights I just grab a big spoon and eat it straight from the pot – no judgment here!
Storing and Reheating Vegan Carrot Potato Soup
This soup keeps beautifully, making it perfect for meal prep or lazy leftovers. Here’s how I handle storage without losing that creamy magic:
- Fridge friend: Let the soup cool completely before transferring to airtight containers. It’ll stay fresh for up to 3 days in the refrigerator – though mine never lasts that long!
- Reheating right: Warm it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, just splash in a little broth or water. For quick microwave reheating, use 1-minute bursts and stir between each.
- Freezer caution: While you can freeze this soup, the potatoes sometimes get grainy when thawed. If you must freeze, blend it extra smooth first and expect slight texture changes.
Pro tip: The flavors actually deepen overnight, making day-two soup even more delicious. Just give it a good stir and maybe an extra pinch of salt when reheating.
Vegan Carrot Potato Soup Nutritional Info
Here’s the delicious truth about what’s in each comforting bowl of this soup. (Remember: Nutritional values are estimates. Actual numbers vary based on ingredients/brands used.)
- Calories: 180 per serving – light enough for lunch but satisfying
- Fat: 4g (only 0.5g saturated) – all the creaminess comes from veggies!
- Carbs: 32g – complex carbs from potatoes keep you full
- Fiber: 6g – that’s nearly a quarter of your daily needs
- Protein: 4g – bonus plant-powered fuel
- Sodium: 800mg (use low-sodium broth to reduce)
What always surprises me is how nutrient-dense this simple soup is. The carrots alone pack over 200% of your daily vitamin A per serving – talk about a glowing complexion in a bowl!
Frequently Asked Questions
Here are answers to the questions I get asked most about this cozy carrot potato soup:
- Can I freeze this vegan carrot potato soup? You can, but the texture may change slightly – potatoes can get grainy. Blend it extra smooth before freezing and expect to stir well when reheating.
- How do I make this soup spicier? Add a pinch of cayenne when cooking or swirl in some harissa paste at the end. I sometimes top mine with chili oil for extra kick.
- Is this carrot potato soup gluten-free? Absolutely! Just double-check your vegetable broth – some brands contain wheat. Otherwise, all ingredients are naturally gluten-free.
- Can I make this in a slow cooker? Yes! Sauté onions and garlic first, then add everything to the slow cooker on low for 6 hours. Blend before serving.
- Why is my soup too thick? Just thin it with extra broth or water when reheating. The potatoes absorb liquid over time – I always keep some broth handy.
Share Your Vegan Carrot Potato Soup
Nothing makes me happier than seeing how you make this soup your own. Did you add an extra pinch of cumin? Maybe swirl in some coconut milk? I want to hear about it all!
Drop a comment below to tell me how your version turned out or share a photo of your cozy bowl on social media – tag me so I can see your creation. Your tips and tweaks might just inspire someone else to try this recipe too.
And if this soup becomes a regular in your rotation like it has in mine, consider leaving a rating to let others know it’s worth making. Happy cooking, friends – can’t wait to see your soup stories!
For more delicious recipes and inspiration, check out our Pinterest page!
Print
35-Minute Vegan Carrot Potato Soup
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nutritious vegan soup made with carrots and potatoes. Perfect for a comforting meal.
Ingredients
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/4 tsp turmeric
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until fragrant.
- Add carrots and potatoes, stir to combine.
- Pour in vegetable broth and season with salt, pepper, cumin, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
- Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Garnish with fresh herbs or a drizzle of coconut milk if desired.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
