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
- 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
Instructions
- Prepare your ingredients by peeling and chopping the carrots and potatoes into small chunks. Dice the onion and mince the garlic.
- 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.
- Stir in chopped carrots and potatoes; sauté for about 5 minutes until they begin to soften.
- 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.
- Remove from heat; let cool slightly before blending until smooth using an immersion blender or standard blender.
- 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