Cozy Vegan Carrot Potato Soup Recipe for Comfort Food Lovers

There’s something undeniably cozy about a warm bowl of Vegan Carrot Potato Soup. Imagine the delightful aroma wafting through your kitchen, teasing your senses with hints of earthy carrots mingling with creamy potatoes. cozy pumpkin bars The vibrant orange hue and velvety texture are enough to make anyone feel like they’ve just wrapped themselves in a soft blanket on a chilly day. fall pumpkin dump cake For more inspiration, check out this Irresistible Caramel Carrot Cake recipe.

this …

This soup isn’t just a meal; it’s a hug in a bowl! Perfect for those lazy Sundays or when you need something quick yet satisfying after a long day. With each spoonful, you’ll savor the richness and warmth that only homemade comfort food can offer. I remember making this soup for my friends one gloomy afternoon, and their smiles were worth every minute spent chopping vegetables!

I once served this gem at a dinner party, and you should have seen the looks on my friends’ faces when they tasted it – they truly thought I had unlocked the secret to happiness!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Carrots: Choose fresh, firm carrots for the best flavor; organic is always a plus if available.
• Potatoes: I prefer Yukon Gold for their buttery texture, but any starchy potato will do. For more inspiration, check out this Garlic Butter Green Beans recipe.
• Onion: A medium onion adds depth; yellow or sweet onions work wonderfully.
• Garlic: Use 2-3 cloves of fresh garlic for an aromatic lift; minced garlic is best here.
• Vegetable Broth: Opt for low-sodium broth to control salt levels while enhancing flavor.
• Coconut Milk: Full-fat coconut milk gives a creamy texture without dairy; adjust based on your creaminess preference.
• Spices (Cumin & Thyme): These add warmth and depth; feel free to experiment with others like paprika or ginger!
• Salt & Pepper: Essential for seasoning; use to taste as you go along.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by peeling and chopping the carrots and potatoes into small chunks to ensure everything cooks evenly. Dice the onion and mince the garlic while inhaling the fragrant aroma that fills your kitchen.

Sauté Aromatics: In a large pot over medium heat, add a splash of oil and sauté the onions until they turn translucent and sweet-smelling. Toss in the garlic next, stirring until fragrant—about 1 minute.

Add Carrots and Potatoes: Stir in the chopped carrots and potatoes. Sauté them together for about 5 minutes until they start to soften slightly—trust me, patience pays off here!

Pour in Broth & Simmer: Add vegetable broth, ensuring all veggies are submerged. Bring it to a boil, then reduce heat to simmer uncovered for about 20 minutes until everything is tender.

Blend Until Smooth: Remove from heat and let cool slightly before blending until smooth using an immersion blender or transferring in batches to a regular blender—this step creates that luscious texture everyone loves!

Add Coconut Milk & Seasonings: Stir in coconut milk along with cumin and thyme. Adjust seasoning with salt and pepper according to your taste preferences. Heat gently before serving—it’s time for that comforting bowl!

This Vegan Carrot Potato Soup is not only easy to prepare but also adaptable; feel free to throw in whatever veggies you have lying around! Enjoy every spoonful as you dive into this deliciousness! delicious butternut squash soup. oven-baked butternut squash.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add carrots and potatoes to build flavor. Simmer everything together until tender for the best results.

Add Your Touch

Feel free to swap out vegetables based on your preferences or what’s in your fridge. Add herbs like thyme or spices for an extra kick.

Storing & Reheating

Store leftover soup in airtight containers for up to five days. Reheat gently on the stove over medium heat, stirring occasionally to maintain texture.

Sharing this soup recipe reminds me of my college days when I made it for friends during exam week. Everyone loved it, proving that comfort food really does bring people together.

FAQ

Can I freeze vegan carrot potato soup?

Yes, this soup freezes well in airtight containers for up to three months.

Is this vegan carrot potato soup gluten-free?

Absolutely! This recipe contains no gluten ingredients, making it safe for gluten-sensitive individuals.

What can I serve with this soup?

Pair it with crusty bread or a fresh salad for a complete meal experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Vegan Carrot Potato Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Serves approximately 6

Print Recipe

Pin Recipe

Description

Indulge in a warm bowl of Vegan Carrot Potato Soup, the ultimate comfort food for chilly days. This creamy, vibrant soup combines earthy carrots and buttery Yukon Gold potatoes, creating a velvety texture that soothes the soul. Quick to prepare and easy to customize, it’s perfect for busy weeknights or cozy weekends. Each spoonful delivers rich flavor and warmth, making it an inviting addition to any meal.

---

Ingredients

Scale 1x2x3x

• 4 medium carrots (about 2 cups, chopped)
• 2 medium Yukon Gold potatoes (about 2 cups, chopped)
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare your ingredients by peeling and chopping the carrots and potatoes into small chunks. Dice the onion and mince the garlic.
2. In a large pot over medium heat, add olive oil and sauté the onions until translucent. Add minced garlic and stir for about 1 minute.
3. Stir in chopped carrots and potatoes; sauté for about 5 minutes until they begin to soften.
4. Pour in vegetable broth, ensuring all veggies are submerged. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until tender.
5. Remove from heat; let cool slightly before blending until smooth using an immersion blender or standard blender.
6. Stir in coconut milk, cumin, thyme, salt, and pepper. Heat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg