Creamy Vegan Carrot Potato Soup

Name: Creamy Vegan Carrot Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 cups carrots, chopped; 2 cups potatoes, peeled and chopped; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk (or any plant-based milk); 2 tablespoons olive oil; Salt and pepper to taste; Fresh herbs for garnish (optional)

written by :

Eliza Nooman

October 26, 2025

Creamy vegan carrot potato soup in a bowl garnished with herbs

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Why Make This Recipe

Creamy Vegan Carrot Potato Soup is a delicious and comforting dish that everyone can enjoy. It’s packed with flavors and nutrients from fresh vegetables. This soup is perfect for chilly days, providing warmth and satisfaction without any animal products. Plus, it’s easy to make and great for meal prep. Enjoying this soup means you’re choosing a healthy, plant-based meal that doesn’t compromise on taste.

How to Make Creamy Vegan Carrot Potato Soup

Ingredients:

2 cups carrots, chopped
2 cups potatoes, peeled and chopped
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or any plant-based milk)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Directions:

In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
Add carrots and potatoes to the pot, stirring for a few minutes.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
Remove from heat and blend the soup with an immersion blender until smooth.
Stir in coconut milk and season with salt and pepper.
Serve hot, garnished with fresh herbs if desired.

How to Serve Creamy Vegan Carrot Potato Soup

Serve this soup warm in bowls. Garnish with fresh herbs like parsley or cilantro for added flavor and a nice touch. Pair it with crusty bread or a side salad for a complete meal. Enjoy it as a starter or as a hearty main dish.

How to Store Creamy Vegan Carrot Potato Soup

If you have leftovers, store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat, simply reheat it on the stove or in the microwave.

Tips to Make Creamy Vegan Carrot Potato Soup

Use fresh vegetables for better flavor.
For added spice, consider adding a pinch of cayenne pepper or some fresh ginger while cooking.
If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
Adjust the consistency of the soup by adding more or less vegetable broth or coconut milk depending on your preference.

Variation

For a bit of sweetness, you can add a couple of tablespoons of maple syrup or agave syrup. You can also throw in some cooked lentils or beans for extra protein.

FAQs

1. Can I make this soup in advance?
Yes! This soup is great for meal prep and can be made a few days ahead of time. Just store it in the fridge or freezer.

2. Is this soup gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.

3. Can I use other vegetables?
Yes! You can add other vegetables like bell peppers, sweet potatoes, or celery to enhance the flavor and texture.

Creamy Vegan Carrot Potato Soup

Author: alhaouil
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

A delicious and nutritious vegan soup made with carrots and potatoes, perfect for chilly days.

Ingredients

Scale

2 cups carrots, chopped
2 cups potatoes, peeled and chopped
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or any plant-based milk)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

Instructions

In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
Add carrots and potatoes to the pot, stirring for a few minutes.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
Remove from heat and blend the soup with an immersion blender until smooth.
Stir in coconut milk and season with salt and pepper.
Serve hot, garnished with fresh herbs if desired.

Notes

Use fresh vegetables for better flavor. Adjust the consistency of the soup by adding more or less vegetable broth or coconut milk depending on your preference.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Vegan