Vegan Carrot Potato Soup
A creamy, dairy‑free soup combining carrots, potatoes, and warming spices—easy to make, healthy, and perfect for any season.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced (~2 cups)
- 3 cloves garlic minced
- 2 lb carrots peeled & chopped
- 1½ lb Yukon Gold potatoes peeled & cubed
- 6 cups vegetable broth low‑sodium
- 1 cup full‑fat canned coconut milk
- 2 tsp fresh ginger minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp turmeric
- 1 bay leaf
- Salt & freshly ground black pepper to taste
- Garnish: fresh chives toasted pumpkin seeds, drizzle of coconut cream (optional), fresh herbs (parsley or cilantro), crusty bread for serving
Instructions
- Heat oil over medium heat; sauté onion 5–6 min until golden.
- Add garlic & ginger; cook 1 min.
- Stir in cumin, paprika, turmeric for 30 sec.
- Add carrots & potatoes; season, cook 3–4 min.
- Add bay leaf and broth; bring to boil, then simmer (covered) 20–25 min until tender.
- Remove bay leaf; let cool slightly.
- Blend until smooth (or chunky) using immersion or countertop blender.
- Stir in coconut milk; simmer 2–3 min.
- Taste & adjust seasoning.
- Serve in bowls; garnish and enjoy.
Notes
- Yukon Gold potatoes give the creamiest texture; russets ok but slightly grainier.
- Onion caramelization deepens flavor.
- To adjust thickness: add broth or simmer longer.
- Variation ideas: spicy, herb‑infused, roasted veggies, coconut curry, protein boost.
- Storage: refrigerate 5 days, freeze 3 months; reheat gently.