Go Back

Vegan Carrot Potato Soup

Vegan carrot potato soup made smooth by blending tender carrots and Yukon gold potatoes in a savory coconut-broth base. Sautéed aromatics and warm spices simmer into a vibrant orange-gold texture finished with lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 lb carrots
  • 2 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 13.5 oz coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp fresh ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 lemon juice
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 pepitas for garnish
  • 1 chives for garnish

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat, then sauté diced onion for 5 minutes until soft and translucent. Keep it moving so the onion cooks evenly without browning.
  2. Add minced garlic and grated ginger, then cook for 1-2 minutes until fragrant. The pot should smell aromatic but the garlic should not darken.
  3. Stir in turmeric, cumin, smoked paprika, and cayenne, then cook for 1 minute. The spices should look slightly toasted and smell warmer.
Simmer and blend
  1. Add chopped carrots, cubed Yukon gold potatoes, coconut milk, and vegetable broth, then bring to a boil. Watch for active bubbling across the surface before continuing.
  2. Reduce to a simmer and cook for 25-30 minutes until carrots and potatoes are completely tender. You should be able to pierce pieces easily with a spoon.
  3. Blend completely smooth with an immersion blender, then stir in lemon juice. Blend until no chunks remain and the soup looks silky.
Season and serve
  1. Season with salt and black pepper to taste, then garnish with pepitas and chives. Serve hot with a drizzle of extra olive oil if desired.

Notes

For the smoothest texture, blend longer than you think and pour back into the pot after blending to rewarm gently. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months. For a dairy-free, lower-fat option, use light coconut milk (or replace part of the coconut milk with more vegetable broth) and blend for the same creamy result.