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- 4 medium carrots, peeled and chopped - 2 large russet potatoes, peeled and cubed - 1 onion, diced - 3 garlic cloves, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon ground cumin - 1/2 teaspoon ground ginger - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish I love using fresh ingredients for this soup. Carrots and potatoes bring a natural sweetness. The onion adds depth, while garlic packs a punch of flavor. Vegetable broth is my go-to for a rich base. Coconut milk lends a creamy texture without dairy. The spices, cumin and ginger, add warmth. When I make this soup, I always check my ingredients. Fresh herbs or spices can really change the taste. You can swap in other veggies, like sweet potatoes or parsnips, for a fun twist. Don't forget to adjust the salt and pepper to your liking. With these ingredients, you create a warm, healthy meal. The soup is not just good for you; it tastes amazing too! Enjoy the process of cooking and feel good about what you eat. {{ingredient_image_1}} 1. Heat olive oil and sauté onion: Start by heating two tablespoons of olive oil in a large pot over medium heat. This oil will help to cook the onion, making it soft and tasty. Add one diced onion and sauté it for about five minutes until it turns translucent. 2. Add garlic and spices: Next, stir in three minced garlic cloves along with one teaspoon of ground cumin and half a teaspoon of ground ginger. Cook this mix for another minute. The aroma will be fantastic! 3. Incorporate carrots and potatoes: Now, it’s time to add four medium carrots, peeled and chopped, along with two large russet potatoes, peeled and cubed. Mix everything together well so the veggies soak up the flavors. 4. Pour in vegetable broth and boil: Pour in four cups of vegetable broth. Bring the mixture to a boil. This step is key to cooking the vegetables evenly and infusing the soup with rich flavors. 1. Reduce heat and simmer: Once it boils, reduce the heat to low and let it simmer. Cover the pot and cook for about 20 to 25 minutes. You want the carrots and potatoes to become fork-tender. 2. Blend the soup until smooth: After the veggies are tender, use an immersion blender to puree the soup until it is nice and smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches. 3. Stir in coconut milk and season: Return the smooth soup to the pot. Now, stir in one cup of coconut milk. Let it heat through on low for about five minutes. Taste the soup and add salt and pepper as needed for flavor. 1. Garnish with fresh parsley: Ladle the warm soup into bowls. For a lovely touch, garnish with fresh parsley on top. This adds color and freshness. 2. Enjoy warm: Serve the soup warm and enjoy every spoonful! It’s creamy, comforting, and packed with flavor. - Use fresh herbs or spices. Fresh herbs like parsley or thyme give the soup a bright taste. You can add them at the end for the best flavor. Spices like cumin and ginger add warmth. - Adjust coconut milk for creaminess. If you want a richer soup, add more coconut milk. This makes it smooth and creamy, enhancing its flavor. - Overcooking vegetables. If you cook the carrots and potatoes too long, they lose texture. Aim for fork-tender, which takes about 20-25 minutes. - Not seasoning properly. Taste as you go! Add salt and pepper during cooking. This step boosts all the flavors. - Immersion blender vs. traditional blender. An immersion blender is best for soups. It’s easy and mess-free. If you use a regular blender, do it in batches carefully. - Best pot for soup. A large, heavy pot is ideal. It helps heat evenly and prevents burning. Look for a pot with a lid to help cook the soup properly. Pro Tips Blend for Creaminess: Using an immersion blender gives the soup a smooth texture, but if you prefer some chunks, blend only half of the soup and leave the other half as is. Adjust the Spice Level: If you like more heat, consider adding a pinch of cayenne pepper or red pepper flakes when sautéing the garlic and onions. Storage Tips: This soup can be stored in the refrigerator for up to 5 days. For longer storage, freeze in airtight containers for up to 3 months. Garnish with a Twist: Try adding a squeeze of lime juice or a dollop of vegan sour cream on top for an extra burst of flavor. {{image_2}} You can change the veggies in this soup. Instead of carrots and potatoes, try sweet potatoes or butternut squash. These will give you a different taste and texture. You can also add celery or bell peppers for more flavor and crunch. For plant-based milk, coconut milk is creamy and rich. But you can use almond milk or oat milk if you prefer. These options will give a lighter taste but still keep the soup smooth. To make your soup more exciting, add fresh herbs like thyme or rosemary. These herbs will bring a lovely aroma and depth of flavor. You can add them while the soup simmers for the best taste. If you like heat, sprinkle in some chili flakes. This will give your soup a nice kick. Start with a small amount and add more if you want it spicier. This soup is naturally gluten-free. You don’t need to change any ingredients for this. Just make sure your vegetable broth is also gluten-free. For a low-calorie version, reduce the amount of coconut milk. You can add more broth instead. This will keep the soup light but still tasty. Use less oil when cooking to cut calories even more. You can store leftover Vegan Carrot Potato Soup in the fridge. Place the soup in an airtight container. It will stay fresh for about 3 to 5 days. Make sure to cool the soup to room temperature before sealing it. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. The soup can last in the freezer for up to 3 months. To reheat your soup, you have a few good options. You can use a pot on the stove for even heating. Simply pour the soup into the pot and warm it on medium heat, stirring often. If you prefer the microwave, that works too. Pour the soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until hot. Avoid reheating the soup too many times. This can change the texture and make it grainy. For the best taste, reheat only what you plan to eat. Yes, you can make this soup ahead of time. The flavors blend and deepen when stored. I suggest letting it cool and placing it in an airtight container. You can keep it in the fridge for up to three days. When you reheat, the soup may taste even better. The spices and sweetness from carrots and potatoes shine through more after resting. Yes, freezing is a great option. To freeze, let the soup cool completely first. Pour it into a freezer-safe container, leaving space at the top for expansion. You can freeze it for up to three months. When ready to use, thaw it overnight in the fridge. Reheat it on the stove over low heat, stirring often to keep it smooth. Yes, this soup is great for kids! It is packed with nutrients from carrots and potatoes. Carrots provide vitamin A, good for eyes, while potatoes offer energy. The soup is creamy from coconut milk, making it tasty and appealing. For serving, I recommend pairing it with whole-grain bread or crackers. You can also add fun toppings like croutons or a sprinkle of fresh parsley. This makes it a fun meal for the whole family! This blog post shares a simple recipe for Vegan Carrot Potato Soup. You learned about the key ingredients, the step-by-step cooking process, and helpful tips to enhance flavor. I also offered variations for different diets and preferences. This soup is easy to make and fun to customize. Making it ahead of time can boost its flavor. Enjoy this healthy dish with family, knowing it suits all ages. Keep experimenting to find your favorite taste!

Vegan Carrot Potato Soup

A creamy and flavorful soup made with carrots, potatoes, and coconut milk, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 medium carrots, peeled and chopped
  • 2 large russet potatoes, peeled and cubed
  • 1 unit onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • to taste unit salt and pepper
  • 2 tablespoons olive oil
  • for garnish unit fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic, ground cumin, and ground ginger, cooking for an additional minute until fragrant.
  • Add the chopped carrots and cubed potatoes to the pot, stirring well to combine with the onion and spices.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for about 20-25 minutes, or until the carrots and potatoes are fork-tender.
  • Once the vegetables are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
  • Return the smooth soup to the pot and stir in the coconut milk. Let it heat through on low for about 5 minutes.
  • Taste and season with salt and pepper as needed.
  • Serve warm, garnished with fresh parsley on top.

Notes

Use an immersion blender for a smooth texture, or blend in batches with a regular blender.
Keyword carrot, comfort food, potato, soup, vegan